Cream of Chicken Soup

By adventurefamily5

*** I did some research on cornstarch/ water mix versus flour/ butter roux. Cornstarch works well in sauces, but can “weep” or make things watery and break down under a lot of heat or refrigeration (big temp swings). While a roux may take a few minutes more, it is worth it when making a soup or any meal that will be frozen or under heat for a long time, such as a buffet, crock or all day pot of soup. And people in the south swear by flour for gravy rather than cornstarch, because they say it absorbs flavor more fully. Cornstarch is better for a quick stir-in before the heat is removed, such as a stir fry, or to thicken a crock meal before serving.

Ingredients

• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 small onion, diced
• 1/4 c butter (4 Tbsp)
• 1 tsp each: parsley, chives, chervil and tarragon
• 2 chicken breasts, cut into small pieces
• 6 c chicken broth (6 c water, 6 chicken bullion cubes)
• 2 c fat free half and half
• 1/2 butter
• 2/3 c flour
• 1 can artichoke hearts, drained and diced
• salt and pepper

Preparation

Step 1

Saute carrots, celery and onion in butter in a large pot. Add chicken breast and herbs and cook until chicken is no longer pink. Add Add broth and herbs; boil, and simmer about 10 minutes. When veggies are tender, add cream and bring to a boil. Mix flour and butter in a separate pan and whisk together to make a roux. Add mixture to soup, and whisk very quickly until thickened and no lumps. Add artichoke hearts to soup; adjust salt and pepper to taste.