Old Fashioned Cream Of Chicken Soup
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Old Fashioned Cream Of Chicken Soup
  Chicken    Soups    Creams  
Last updated 6/12/2012 1:00:58 AM. Recipe ID 24252. Report a problem with this recipe.
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      Title: Old fashioned cream of chicken soup
 Categories: Soups, Chicken
      Yield: 8 servings
 
      3 lb Chickens
 12 1/2 c  Water
      1    Onion - unpeeled, pierced
           -with 2 whole cloves
      2    Stalk celery - with leaves
      2    Carrots - cut into 2-inch
           -pieces
      4    Sprig parsley
     12    Peppercorns - whole black
      1    Bay leaf
      1 tb Thyme - fresh OR 1 teaspoon
           -dried, crumbled
           SOUP:
    1/2    Stick unsalted butter - OR
           -olive oil (1/4 cup)
      1 lg Onion - white, minced
      2    Stalk celery - minced
    1/2 c  Flour - all-purpose
      3 c  Milk
      1 c  Whipping cream
      1 tb Dry Sherry
      1 tb Green peppercorn mustard
 
  CHICKEN STOCK:
  
  salt and freshly ground pepper minced fresh parsley
  
  FOR STOCK: Preheat oven to 400F. Pat chickens dry. Place in heavy
  roasting pan.  Roast until juices run clear when chicken is pierced
  in thickest part of thigh, about 45 minutes.
  
  Remove chicken from pan.  Set roasting pan over medium heat.  Add 1/2
  cup water and bring to boil, scraping up any browned bits.  Transfer
  liquid to large pot.  Add remaining 12 cups water, onion, celery,
  carrots, parsley, peppercorns, bay leaf and thyme to pot.  Skin and
  bone chicken. Add skin and bones to pot.  Bring stock to boil,
  skimming surface occasionally. Reduce heat and simmer for 3 hours.
  
  Strain stock into large saucepan.  Boil until reduced to 3 cups,
  about 40 minutes.  (Can be prepared 3 days ahead and refrigerated.)
  Degrease stock.
  
  FOR SOUP: Melt butter in heavy large saucepan over low heat. Add
  onion and celery and cook until onion is translucent, stirring
  frequently, about 15 minutes; do not brown.  Puree mixture in
  processor or blender.  Return to pan.  Add flour and stir over low
  heat 3 minutes.  Whisk in stock. Increase heat and bring to boil.
  Gradually whisk in milk.  Reduce heat and simmer until thickened,
  stirring frequently, about 20 minutes.  Dice chicken and add to soup.
  Add cream, Sherry, mustard, salt and pepper. Stir until heat through.
  Ladle into bowls.  Top with parsley.
  
  Serves 8.
  




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Recipe ID 24252 (Apr 03, 2005)

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