Cream Of Chicken Soup For The Heart And Soul Recipes

CREAM OF CHICKEN SOUP

Steps:

• 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.

CHICKEN SOUP FOR THE SOUL

Steps:

• First of all I had 2 chickens that I seperated the legs and breasts of to be used another time.
• The Carcass then cut into smaller bits I placed into a large stock pot and covered with my finest water.
• This is brought to a simmer and the foam skimmed of as it rises to the top.
• After about 10 minutes I add the vegetables and spices apart from the stelline pasta, cut leeks, peas and diced broccoli stem.
• This stock now is left to quietly simmer for 2 hours or more (it can be anything up to 24 hours, but who would want to wait that long).
• After 20 minutes I will lift out the carrot and parsnip pieces, cut them into cubes and use them in the finished soup.
• Strain the stock, pick any meat of the chicken and in another pot bring all remaining ingredients for the finished soup to a boil.
• Now it all just needs another 5 minutes of simmering to warm through the vegies, chicken and pasta. Then it's ready to make you feel good!
• Enjoy!

SAVORY CREAM OF CHICKEN SOUP

Steps:

• Heat oil in a large pot over medium heat. Add chicken, onion, garlic, and bacon. Cook and stir until chicken is browned on all sides, 5 to 7 minutes.
• Add stock and white wine. Lower heat and simmer for 15 minutes. Remove chicken to a plate. Strain liquid into a bowl and separate onion and bacon.
• Return onion and bacon to the pot. Add butter and melt over medium heat. When butter bubbles, whisk in flour. Cook and stir until flour takes on a little color, 3 to 4 minutes. Whisk in reserved chicken stock. Simmer for 5 minutes.
• While the soup is simmering, shred chicken with your hands.
• Remove soup from the heat and puree with an immersion blender until smooth. Whisk in cream. Stir in chicken.

CREAM OF CHICKEN SOUP FOR THE HEART AND SOUL

Steps:

• In a large pot with water to cover, poach chicken breasts until done; 10-15 minutes. Cool and cut into bite sized pieces.
• Reserve broth and add water to equal 1 1/2 quarts. (6 cups) Add chicken bouillon granules and simmer until dissolved.
• In a smaller pan, mix 2 cups of the stock with grated potato. Simmer 15 minutes, stirring frequently, until potato is tender and stock in thickened. Pour into a blender and puree until smooth.
• Add potato puree back to reserved chicken stock.
• Stir into the now thickened stock, the garlic, onion, celery, zucchini, carrots, parsley, thyme, basil, pepper and mushrooms. Cover and simmer until vegetables are tender.
• Stir in milk. Do not let mixture boil.
• Stir cornstarch into cold water. Add to stock and stir quickly.
• Add back chicken pieces and cook, stirring constantly, until bubbly and thickened; about 5 minutes. Enjoy!
• Serving size = 1 cup.