Cream Of Chicken Soup Recipes

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.

Steps:

• Melt butter in large heavy saucepan.
• Add onion, celery and garlic and saute until soft.
• Add flour mixing well.
• Cook for 3-4 minutes.
• Add milk, cream and broth mixing well.
• Cook and stir until mixture thickens and comes to a boil.
• Reduce heat and stir in chicken and remaining seasonings.
• Adjust seasonings to taste.
• Cook over low heat 2-3 minutes.

Steps:

• Fill large pot with carcass and add water to cover. Add basil, pepper and bay leaf. Simmer for one hour. Or until chicken falls apart easily.
• Remove chicken parts and bones from broth. Set aside to cool. Remove bay leaf. Once chicken has cooled, remove chicken meat and cut into smaller pieces. Add to broth.
• Cut carrots, celery, onion, mushrooms into small pieces. Add to stock. Cook until almost tender.
• Add orzo and cook until al dente. Approximately 8 minutes depending on size. Refer to package directions.
• Heat margarine in a small saucepan. Add flour and cook for one minute. Slowly whisk in half and half. Once thickened, add some stock to the milk mixture. Add to soup.
• You are ready to serve :D.

Steps:

• Combine 2 cups chicken broth, 1/2 cup milk, poultry seasoning, turmeric, onion powder, garlic, paprika, pepper, and cayenne in a saucepan over medium heat; bring to a boil.
• Combine cream, flour, and remaining milk in a bowl. Add a ladle or two of hot broth mixture and whisk quickly to combine. Pour the mixture back into the saucepan; whisk together and bring to a boil. Cook until thickened, 2 to 3 minutes.
• Add additional broth or flour to adjust consistency. Check seasoning and adjust as needed.

Steps:

• Saute onion in oil until clear.
• Add water and rice and cook until soft.
• Blend with hand blender or puree in food processor and return to pot.
• Mix in remaining ingredients and bring to a boil; simmer 10 to 15 minutes.
• Note: The "cream" in this soup is made by blending rice. You can add less water, if you like a thicker soup.

Steps:

• Place 1 tablespoon of chicken stock in a saucepan over medium-low heat, and cook and stir the onion and garlic in the broth until they are softened, about 3 minutes. Pour in the rest of the broth and 1/2 cup of milk, and whisk in the salt, black pepper, parsley, lemon pepper seasoning, allspice, and paprika. Bring the mixture to a boil, reduce heat, and allow to simmer for 1 to 2 minutes.
• Whisk together the remaining milk and the flour until smooth, and whisk the milk mixture into the hot stock mixture. Keep whisking continuously to avoid lumps until the soup comes almost to a boil and thickens.

Steps:

• Put the chicken thighs in a very large, heavy-based pan and fry for a few mins, turning frequently to lightly colour them. Providing the heat is low, there is no need to add any oil. Pour in the wine, turn up the heat and boil rapidly to evaporate the alcohol. Pile in the veg and herbs, add 1 tsp salt and the white pepper (or you can use black pepper). Pour in 2 litres boiling water. Cover the pan and simmer for 45 mins until the chicken and veg are tender. Take out the bay leaves and thyme sprigs and cool for about 30 mins.
• Remove chicken from the soup, then strip the meat from the bones. Put all but 140g of the chicken back into the pan. Blitz the soup with a hand blender or in batches in a food processor until very smooth, then return to the pan.
• Blend the flour and cream together with a couple of ladles of the soup, then stir the creamy mixture into the rest of the soup and heat, stirring continuously until thickened. You can blitz again if it looks a little lumpy. Chop the remaining chicken and stir into the soup. Scatter with thyme leaves, to serve.

Steps:

• Over medium heat combine butter, onion, garlic, milk, heavy cream, and chicken broth in medium sauce pan until combined.
• Add flour, salt and pepper and stir until it thickens. (About 3 minutes).
• Just add more flour if you want it thicker.
• Use in any recipe you need it for.

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.

Steps:

• Heat oil in a large pot over medium heat. Add chicken, onion, garlic, and bacon. Cook and stir until chicken is browned on all sides, 5 to 7 minutes.
• Add stock and white wine. Lower heat and simmer for 15 minutes. Remove chicken to a plate. Strain liquid into a bowl and separate onion and bacon.
• Return onion and bacon to the pot. Add butter and melt over medium heat. When butter bubbles, whisk in flour. Cook and stir until flour takes on a little color, 3 to 4 minutes. Whisk in reserved chicken stock. Simmer for 5 minutes.
• While the soup is simmering, shred chicken with your hands.
• Remove soup from the heat and puree with an immersion blender until smooth. Whisk in cream. Stir in chicken.

Steps:

• Place 3 1/2 cups cold water, stock, chicken, onion, celery and leek in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 1 hour.
• Transfer chicken to a bowl. Cool slightly. Remove and discard bones. Shred meat. Set aside. Strain stock mixture into a large heatproof jug. Discard solids.
• Melt butter in pan over medium-high heat. Add flour. Cook, stirring, for 1 minute or until bubbling. Gradually stir in stock mixture and cream. Cover and bring to the boil. Reduce heat to medium. Add chicken. Cook, stirring occasionally, for 15 minutes or until soup thickens slightly.
• Season with salt and pepper. Sprinkle with parsley. Serve.