CREAM OF CHICKEN SOUP

Cream of Chicken Soup image

Yield makes about 3 cups

Number Of Ingredients 11

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2 tablespoons vegetable oil
1 medium onion, chopped
2 1/2 tablespoons all-purpose flour
1 1/2 cups whole milk
1/2 cup heavy cream
1 cup finely shredded roasted chicken (see page 204)
1/2 tablespoon sugar
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

Heat the oil in a 3-quart saucepan set over medium-high heat. Add the onion and cook until translucent and soft, about 8 minutes. Gradually stir in the flour, then slowly add the milk and cream, stirring to break up any clumps of flour. Cook, stirring, until the mixture thickens, about 5 minutes. Add the chicken, sugar, thyme, garlic powder, salt, and pepper. Mix well and simmer for 10 minutes.
This soup can be stored in the refrigerator for up to two days. Cream-based soups do not freeze well, as they tend to separate when being reheated.