CREAM OF CHICKEN SOUP

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Cream of Chicken Soup image

Developed for RSC#11. This soup knocked my socks off. I made more soon after finishing batch #1. It's so creamy - thickened with a roux and topped off with cream. The shallots & white wine make it refined & lovely while the cayenne gives it a nice kick. All while being creamy, dreamy comfort food. It's quick & easy, too. What more could you want??

Provided by Elmotoo

Categories     < 60 Mins

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons butter
1/2 cup minced shallot
1/4 cup all-purpose flour
1 cup white wine
4 cups chicken broth
4 cups milk
1/2 teaspoon cayenne (more or less to taste)
1 teaspoon salt
2 cups shredded cooked boneless skinless chicken breasts
1 cup heavy cream
2 tablespoons minced parsley

Steps:

  • In a large soup pot, melt the butter.
  • Saute shallots until softened, about 5 minutes.
  • Whisk in flour. Cook a few minutes.
  • Add wine & whisk until smooth. Cook until bubbly & thick.
  • Add chicken broth, milk, cayenne, salt, & chicken. Bring to just a simmer for 5 minutes to heat through thoroughly & thicken.
  • Add cream & bring to a simmer again. Garnish with a sprinkling of parsley & serve.

Nutrition Facts : Calories 659.3, Fat 40.7, SaturatedFat 24, Cholesterol 190.4, Sodium 1586.1, Carbohydrate 25, Fiber 0.3, Sugar 1.4, Protein 37.3

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