Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
1 hr
Prep:
20 min
Cook:
40 min
Yield:
4 to 6 first-course servings
Level:
Easy

Ingredients

Directions

Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.

Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes.

Stir in the chicken and bring to a boil. Remove from the heat.

Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately.

More from:

Potluck Parties

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Perfect Roast Chicken

Recipe courtesy of Ina Garten

White Chicken Chili

Recipe courtesy of The Neelys

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Chicken and Leek Cornish Turnover

Recipe courtesy of Giada De Laurentiis

Oven-Fried Chicken

Recipe courtesy of Ina Garten

Boston Cream Pie

Recipe courtesy of Food Network Kitchen

First Moon Chicken Stir-Fry

Asparagus Casserole

Recipe courtesy of Trisha Yearwood

Browse Reviews By Keyword