Cream of Chicken Soup

Like those instant ones but even better, its homemade! Cream of Chicken Soup is a soup dish prepared by reducing chicken broth and thickening it with roux, additional ingredients may be added such a vegetables and chicken chunks.

As a kid I grew up ladened with illnesses and to aid and comfort me my mom always serve me Chicken Soup mostly the instant variety, canned or packet. I love them, even though they are artificial or preserved chicken soup they still gave me warmth during times my body is weak. This was almost a weekly affair for many years and that explains my fondness of any types of soup, for me it’s hard to eat without it. I did overcome those health challenges, not saying I am healthy 🙂 but those illnesses as a kid is now gone or well managed.

Today, in reminiscence of those instant chicken soup we are making a homemade one in the hope of recreating the same taste if not better than the one I had when I was young. It is also the perfect timing to make them as I accumulated a good amount of chicken bones from dishes that require boneless chicken meat. It’s also winter here and can’t think of a better comfort dish than the ones I grew up with.

Cream of Chicken Soup

★★★★★ 5 from 2 reviews

• Author: Raymund
• Prep Time: 20 mins
• Cook Time: 2 hours 30 mins
• Total Time: 2 hours 50 mins
• Yield: 6 1x
• Category: Soup
• Cuisine: Global

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Description

Cream of Chicken Soup is a soup dish prepared by reducing chicken broth and thickening it with roux, additional ingredients may be added such a vegetables and chicken chunks.

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Ingredients

Units USM Scale 1x2x3x

Chicken Stock

• 2 kg chicken bones
• 3 litres water
• 3 large onions, roughly chopped
• 4 cloves garlic, minced
• 2 stalks celery, chopped
• 2 medium carrots, chopped
• oil

Cream of Chicken Soup

• 1/2 cup butter
• 1/2 cup all-purpose lour
• 3 tbsp chopped parsley
• 1/2 cup heavy cream
• salt
• freshly ground black pepper

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Instructions

1. In a soup pot add a small amount of oil then sweat the garlic, onions, celery and carrots.
2. Once vegetables turn brown on the edges pour water and add the chicken bones. Bring to a boil then simmer for 1 1/2 hours.
3. Prepare a separate pot then using a fine mesh sieve, strain the stock into the clean pot separating the solids, set solids aside.
4. Place pot into a stove top then continue to simmer in medium heat until the stock is reduced to around 8 cups.
5. For the discarded solids, extract chicken meat from the bones and set it aside. Separate also the cooked celery and carrots.
6. In another pot, melt the butter in low heat, add the flour then mix to form a roux. Once roux is thick and well incorporated gently pour the reserved reduced stock while constantly mixing, making sure it’s free of lumps. Bring to a boil then lower to simmering heat, simmer for 5 minutes.
7. Pour the cream, add the chicken meat and vegetables reserved earlier and the chopped parsley, mix well then season with salt and freshly ground black pepper.
8. Serve.

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