CREAM OF CHICKEN SOUP
Provided by Food Network Kitchen
Time 1h
Yield 4 to 6 first-course servings
Number Of Ingredients 15
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.
MOM'S CHICKEN SOUP
The flavor of this soup is wonderful on a cold fall or winter day. Whenever I am feeling a little stuffy, I make this soup and I start to feel better.-Mary Beth Jung, Hendersonville, North Carolina
Provided by Taste of Home
Categories Lunch
Time 2h30m
Yield 10-12 servings.
Number Of Ingredients 10
Steps:
- Place the chicken, giblets, water, salt, onion, peppercorns, three celery ribs, all the celery leaves and three carrots in a soup kettle. Bring to a boil. Skim off the foam. Reduce heat to simmer; cover and cook for 2 hours or until meat is tender. Remove meat. Discard cooked vegetables and peppercorns. Strain stock if desired. , Chill stock, then skim fat. Dice remaining celery and carrots; add to the stock. Cook until the vegetables are tender. , Meanwhile, remove chicken from the bones and dice. Add chicken, cooked rice or noodles and parsley. Heat through. Stir in food coloring if desired.
Nutrition Facts : Calories 158 calories, Fat 6g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 651mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 13g protein.
SALLY STRUTHERS' MOTHER'S SMOTHERED CHICKEN RECIPE - (4.6/5)
Provided by á-6055
Number Of Ingredients 4
Steps:
- Place the chicken breasts in a casserole dish. Season with salt & pepper & garlic powder. Spoon the soup over the chicken breasts. Spoon the sour cream on top of the soup. Sprinkle the fried onions over the top of the casserole. Bake at 350 for 1 hour.
MOM'S SPECIAL CHICKEN SOUP
Nothing is more comforting than this chicken soup. I am convinced a single bowl can soothe anything from the common cold to a stressful day. My mother made it often for our family when I was growing up. -Cookie Curci, San Jose, California
Provided by Taste of Home
Categories Lunch
Time 1h30m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 11
Steps:
- Place chicken and water in a Dutch oven; bring to a boil. Reduce heat; add the onion, celery, bouillon, parsley sprigs, garlic and salt if desired. Cover and simmer until the chicken is tender, about 1 hour. , Remove chicken from broth; allow to cool. Strain broth, discarding vegetables and seasonings. Remove chicken from bones; cut into cubes; set aside. Discard bones. Add carrots to broth and simmer about 15 minutes or until tender. Add chicken and chopped parsley to broth; heat through. Serve with rice.
Nutrition Facts : Calories 184 calories, Fat 7g fat (0 saturated fat), Cholesterol 44mg cholesterol, Sodium 41mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 15g protein. Diabetic Exchanges
VELVETY SMOOTH CREAM OF CHICKEN SOUP
Got leftover chicken? This is incredibly delicious! I made it for the family and they devoured it. Great for lunch or dinner with a salad. Makes 6 generous bowls. From: The Big Book of Chicken by Maryana Vollstedt
Provided by Chicagoland Chef du
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large soup pot over medium heat, melt the butter.
- Add the onions, carrots, and celery and saute' until tender, about 10 minutes.
- Stir in flour and blend. Continue stirring for a minute, careful not to burn.
- Increase heat to medium-high.
- Add the stock and bring to a boil, stirring constantly (whisk comes in handy here) until slightly thickened, 8-10 minutes.
- Taste test and season with salt and white pepper.
- Add some hot stock to the half-and-half, tablespoon by tablespoon to warm it up before adding to the soup. Stir in the half-and-half and add the chicken to the soup pot.
- Reduce the heat to low and simmer until all the flavors are blended; 10 minutes longer.
- Ladle into bowl and serve.
Nutrition Facts : Calories 351, Fat 20, SaturatedFat 10.4, Cholesterol 80.2, Sodium 783.3, Carbohydrate 22.2, Fiber 1.4, Sugar 6.1, Protein 20
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