Cream of Chicken Soup
photo by Chef floWer
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 2 tablespoons butter
- 1⁄2 cup minced shallot
- 1⁄4 cup all-purpose flour
- 1 cup white wine
- 4 cups chicken broth
- 4 cups milk
- 1⁄2 teaspoon cayenne (more or less to taste)
- 1 teaspoon salt
- 2 cups shredded cooked boneless skinless chicken breasts
- 1 cup heavy cream
- 2 tablespoons minced parsley
directions
- In a large soup pot, melt the butter.
- Saute shallots until softened, about 5 minutes.
- Whisk in flour. Cook a few minutes.
- Add wine & whisk until smooth. Cook until bubbly & thick.
- Add chicken broth, milk, cayenne, salt, & chicken. Bring to just a simmer for 5 minutes to heat through thoroughly & thicken.
- Add cream & bring to a simmer again. Garnish with a sprinkling of parsley & serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
4 Star - I chose this recipe because I had two cooked chicken breast in the fridge. I ate it on a day were it was getting cool after a hot humid summer day. It really hit the spot, the taste was great, I thought the white wine slightly overpowers the flavour but overall it was really nice. The directions for this soup was simple and easy to read. Thank you RSC #11 Chef
-
We enjoyed the soup but I thought that it could have been a little thicker. I did use gluten-free flour to suit my diet needs -so perhaps this could have been the issue. I think this recipe would also work with extra stock in place of the wine for anyone who cooks without adding alcohol. The soup was simple to make and had good, clear instructions. Good luck in the RSC competition :)
RECIPE SUBMITTED BY
Elmotoo
Geneva, New York