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

Get the Recipe

Giant Reese's Cup with Pieces

This giant Reese's peanut butter cup is stuffed with a crunchy surprise.

IDEAS YOU'LL LOVE

Chicken Soup

Recipe courtesy of Ina Garten

Quick Chick and Noodle Soup

Recipe courtesy of Rachael Ray

Chicken Spaghetti

Recipe courtesy of Ree Drummond

French Onion Soup

Recipe courtesy of Tyler Florence

Perfect Potato Soup

Recipe courtesy of Ree Drummond

Hot and Sour Soup

Recipe courtesy of Tyler Florence

Potato Leek Soup

Recipe courtesy of Robert Irvine

Broccoli Cheese Soup

Recipe courtesy of Ree Drummond

Lasagna Soup

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories