Cream of Chicken Soup
Yield: 8-10 servings
Cook Time: 15-20 minutes if made with precooked chicken meat.
Tips: If soup is too thick, add a little additional chicken broth until desired consistency is achieved. Canned chicken broth or water combined with chicken bouillon or chicken granules may be used. Vegetables may be cut into small bite-size pieces rather than dicing, if desired; though might take a few minutes longer to cook until tender.
Suggestion: Delicious topped with croutons or served with a side of Garlic Bread.
Ingredients
- 4 tablespoons butter, divided
- 2 cups diced onion
- 2 cups diced celery
- 1 cup diced carrots
- 1/2 cup diced green bell pepper
- 2 cups shredded or cubed cooked chicken
- 1 cup flour
- 4 cups chicken broth (or more if needed to thin soup)
- 1/2 cup chopped pimientos
- 2 teaspoons salt
- 1/2 teaspoon white pepper
Directions
Melt 2 tablespoons of the butter in a soup pot, then add onion, celery, carrots and green bell pepper. Cook over low medium heat until vegetables are tender but not browned (7-10 minutes), stirring occasionally.
Add remaining 2 tablespoons butter to pot, then slowly add flour to vegetables, stirring constantly to blend and create a roux. Continue cooking and stirring for 1-2 minutes.
Add remaining 2 tablespoons butter to pot, then slowly add flour to vegetables, stirring constantly to blend and create a roux. Continue cooking and stirring for 1-2 minutes.
Slowly add chicken broth, stirring constantly until blended. Add chicken, salt, white pepper and pimientos and stir again to blend. Continue to heat over low medium until soup thickens to desired consistency. (Tip: If soup is too thick, stir in a little more chicken broth until desired thinner consistency is reached. If you don't have any canned chicken broth left over, chicken bouillion or chicken granules combined with water (according to package directions) may be used. If leftover soup thickens after being refrigerated, additional chicken broth may again be added until soup thins to desired consistency.)