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Cream of chicken soup

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Ingredients/Components

salt - 1 tsp
1 c
bay leaf - 1 item
peppercorns - 10 item
3 Tbsp
chicken backs and wings - 2 lb
6 1/4 c
celery stalks, trimmed - 2 item
small onion, studded with 2 cloves - 1 item
single cream 1 c

How to make cream of chicken soup:

Place the chicken pieces in a large saucepan and cover them with the water. Add the celery, bay leaf, onion, salt and peppercorns. Place the pan over high heat and bring to the boil. Reduce the heat to low, cover the pan and simmer for 2 hours.

Remove the pan from the heat and strain the liquid into a bowl. Pick out the chicken pieces, detach the meat from the bones and set the meat aside. Discard the skin, bones, vegetables and flavorings.

Return the strained liquid to the saucepan and stir in the cream and milk. Place the pan over moderate heat. Bring the soup to the boil. Roll the butter mixture into small pieces and add them, one by one, to the soup, stirring continuously. Add the meat to the soup and bring to the boil again. Serve at once.

Recipe categories: Soups & stews, Poultry, Bisques/cream soups.

Rating:

3.3

Average rating: 3.3, total votes: 7

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water, chopped onion, ground beef, chicken wings, slices bacon, cut up, finely chopped carrot, shrimp in shell, dry split peas, can vegetable soup or any favorite soup