Cream of Chicken Soup

Updated: May 22

Can be made as a main dish or to be added to recipes. I made a batch and portioned into ziplock bags in the freezer for future use. Its a rich, creamy soup and I topped it with toasted walnuts and sprinkled with smoked paprika.


Ingredients:

  • 2 tablespoons olive oil

  • 2 carrots, diced

  • 1 leek, chopped

  • 3 stalks celery, diced

  • 2 cups dry white wine

  • 3 lb. chicken breast, skinless, cubed

  • 2 cups Better Than Bouillon (diluted as suggested)

  • Salt and pepper

  • 1/2 cup heavy cream

Yields: serving for 6

Prep Time: 30 minutes

Cook Time: 35 minutes


Method:

  1. In a Dutch pan, heat the olive oil.

  2. Add the vegetables, and cook for 5 minutes over medium heat until the vegetables are tender.

  3. Add the wine, the bouillon and the chicken. Bring to a boil, then lower the heat and let the mixture simmer for 30 minutes.

  4. Season to taste with salt and pepper.

  5. Add the cream.

  6. Place the mixture in a blender and puree until smooth.

  7. Return to the pan and heat through for 5 minutes.

  8. Serve or place in the freezer.



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