Recipe courtesy of Food Network Kitchen
Total:
1 hr
Active:
20 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

IDEAS YOU'LL LOVE

Curry Chicken Pot Pie

Recipe courtesy of Alton Brown

Hangover Soup

Recipe courtesy of Guy Fieri

Chicken Pot Pie

Recipe courtesy of Virginia Willis

Chicken Noodle Soup

Recipe courtesy of Tyler Florence

Chicken Enchilasagna

Recipe courtesy of Ree Drummond

Chicken-Rice Soup

Recipe courtesy of Food Network Kitchen

French Onion Soup

Recipe courtesy of Tyler Florence

Chicken Spaghetti

Recipe courtesy of Ree Drummond

Chicken and Noodles

Recipe courtesy of Ree Drummond

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking