Velvety Smooth Cream of Chicken Soup

Submitted by Chicagoland Chef du Jour

"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"

 

• Ready In: 40mins
• Ingredients: 10
• Serves: 6

ingredients

• 6 tablespoons butter
• 1 cup yellow onion, chopped
• 1 cup carrot, thinly sliced and chopped
• 2 stalks celery, chopped
• 1⁄2 cup flour, all purpose
• 6 cups chicken stock, reduced sodium
• 3⁄4 teaspoon salt, to taste
• 1⁄8 teaspoon ground white pepper
• 2 cups cooked chicken, diced
• 1⁄2 cup half-and-half

directions

1. In a large soup pot over medium heat, melt the butter.
2. Add the onions, carrots, and celery and saute' until tender, about 10 minutes.
3. Stir in flour and blend. Continue stirring for a minute, careful not to burn.
4. Increase heat to medium-high.
5. Add the stock and bring to a boil, stirring constantly (whisk comes in handy here) until slightly thickened, 8-10 minutes.
6. Taste test and season with salt and white pepper.
7. 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.
8. Reduce the heat to low and simmer until all the flavors are blended; 10 minutes longer.
9. Ladle into bowl and serve.