Chicken and Sauerkraut Cream Soup

"This was found years ago in Bon Appetite when a reader requested the recipe for this soup made at Billie's Boathouse in Saugatuck, Michigan. It was called Potage a la Russe. I made it and it became my DH's favorite. I found the ingredient list intriguing and was pleasantly surprised with the result."
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Ready In:
1hr 30mins




  • 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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I am now semi-retired and an Empty Nester. I try to focus on lighter dishes for day to day menus. I still like to explore new food ideas. I look for smaller quantity dishes now. I am not vegetarian but I cook with more vegetables than meat now. I enjoy sharing desserts with family and my co-workers.
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