Chicken and Sauerkraut Cream Soup

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READY IN: 1hr 30mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine chicken, water and bay leaf in large pot and bring to boil over medium-high heat.
  • Reduce heat to medium-low and simmer until chicken is cooked, about 45 minutes.
  • Remove chicken and set aside until cool enough to handle. Remove and discard bay leaf. When chicken is cool, discard skin and bones. Cut meat into bite size pieces.
  • Set aside 1 cup of chicken broth from the pot.
  • Add celery, onion, carrot and bouillon cubes to broth in the pot.
  • Place over medium-low heat and simmer until vegetables are tender, about 12-15 minutes.
  • Reduce heat to low, stir in cream and bring mixture to a gentle simmer.
  • Meanwhile, melt butter in small saucepan over low heat. Add flour and whisk constantly 3 minutes.
  • Blend in the 1 cup of reserved broth. Increase heat to medium and cook until thickened, stirring constantly.
  • Gradually whisk this gravy into the vegetable mixture in the pot and simmer until slightly thickened.
  • Add cut up chicken pieces to the soup and stir in the rinsed and well drained sauerkraut. (Chopped sauerkraut is easier to eat with a spoon.).
  • Season to taste with salt and white pepper.
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