Best Leonas Cream Of Chicken And Herb Soup Recipes

CREAMY CHICKEN SOUP

Steps:

• For the soup, in a 4-quart or larger saucepan, heat the olive oil over medium heat. Add the carrots, celery and onion. Pour in the broth and add the chicken bouillon, bay leaves, parsley, herbs de provence, turmeric, garlic powder, and pepper. Stir to combine.
• Bring the mixture to a simmer and cook, uncovered or partially covered, for 12-15 minutes until the vegetables are tender.
• For the roux, while the soup simmers, in a small saucepan, add the olive oil and butter and cook on medium heat until the butter is melted. Add the flour and whisk to combine until a smooth paste forms. Remove from the heat.
• Add the milk (and/or half-and-half) to the soup and heat through. Add the roux to the soup and cook, stirring or whisking constantly, over medium heat until the soup thickens and gently simmers, 5-7 minutes.
• Stir in the chicken, season to taste with salt and pepper (this is important for flavor!) and heat through.
• Remove the bay leaves and serve with a sprinkle of Parmesan, asiago or gruyere on top.

23 BEST CREAM OF CHICKEN RECIPE COLLECTION

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• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious cream of chicken recipe in 30 minutes or less!

LEONA'S CREAM OF CHICKEN AND HERB SOUP

Steps:

• Cook chicken in broth with onions, celery and carrots.
• approx 1 1/2 hours.
• remove skin and bones, chop chicken, skim fat.
• Return chicken to the pot, add herbs and rice.
• In a seperate pot, melt butter, add flour, whisk for 1 min, slowly add your cream and milk and whisk over low heat till thickened.
• Add to the pot with the chicken, rice and broth, stirring till smooth and thick.
• Heat through.
• Serve with parsley on top.
• Enjoy!

HERBY CHICKEN & BUTTER BEAN SOUP

Steps:

• If using a leftover chicken carcass, place in a large saucepan and cover with 2 litres of water. Bring to the boil, then cover with a lid and gently simmer for 20 mins. Meanwhile, heat the oil in another large saucepan. If using chicken thighs, add these and brown on all sides, then remove and set aside.
• Add the onions to the oil and cook for 10 mins until starting to caramelise. Add the carrots, herbs, spices and flour, and stir for 1-2 mins to toast the spices. If using a chicken carcass, strain the cooking liquid into the pan with the vegetables, otherwise add the browned chicken thighs and stock. Stir well, cover and simmer for 30 mins.
• If using chicken thighs, remove them from the pan, shred the meat and discard the bones. Add the meat (or the meat from the carcass) back into the soup, along with the butter beans, season and heat through for 1-2 mins.
• Use a hand-held blender to blitz the soup until smooth, or leave it chunky. Or blend about half, so it's creamy but still has chunks of chicken, carrot and butter bean. Serve with extra pepper, and good crusty bread.

HERBED CHICKEN SOUP

Steps:

• In a Dutch oven or soup kettle, place the first 13 ingredients. Cover and bring to a boil; skim fat. Reduce heat; cover and simmer for 1-1/2 hours or until chicken is tender., Remove chicken; allow to cool. Debone and cut into chunks. Skim fat from broth; bring to a boil. Return chicken to kettle. Add frozen noodles and cook for 20 minutes or until tender, or add cooked noodles and heat through. Remove bay leaf.

CREAMY HERBED CHICKEN

Steps:

• Place chicken in a 3-qt. slow cooker. Combine the soup, milk, sauce mix, thyme and parsley; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Serve with fettuccine.

LEMONY CHICKEN SOUP

Steps:

• In a large heavy saucepan, melt butter. Stir in flour until smooth; gradually whisk in broth, milk and cream. Bring to a boil; cook and stir until thickened, about 2 minutes. , Stir in chicken, lemon juice and seasonings; heat through over medium heat, stirring occasionally. Serve with lemon wedges.