Recipe courtesy of Food Network Kitchen

Cream of Chicken Soup

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 1 hr
  • Prep: 20 min
  • Cook: 40 min
  • Yield: 4 to 6 first-course servings
Share This Recipe

Ingredients

Directions

  1. 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.
  2. 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.
  3. Stir in the chicken and bring to a boil. Remove from the heat.
  4. 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.
17m Easy 99%
CLASS
10m Easy 99%
CLASS
19m Intermediate 99%
CLASS
11m Easy 99%
CLASS
33m Easy 100%
CLASS
28m Easy 99%
CLASS
Alex Guarnaschelli

Quickie Chicken Minestrone

19m Easy 100%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now