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Cream of Chicken Soup with Apples


From Bon Appetit / Sept 1983

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  • 3 tblsp butter
  • 2 cups chopped onion
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 1 tblsp butter
  • 3 medium-size red apples, cored and sliced
  • 3 1/2 tblsp flour
  • 2 tblsp butter
  • 5 cups chicken broth
  • 2 tblsp applejack or Calvados
  • 1/2 tsp dried marjoram, crumbled
  • 1/2 tsp salt
  • freshly ground white pepper
  • 2 cups diced cooked chicken
  • 1-2 tsp cider vinegar (optional)



Step 1

Melt 3 tablespoons butter in heavy large saucepan over high heat. Add onion and saute 2 minutes. Reduce heat to medium-low and cook, stirring occasionally, until onion is transparent, about 4 minutes. Add carrot, celery and 1 tablespoon butter. Increase heat to medium-high and saute until vegetables are slightly tender, about 7 minutes. Add apples. Reduce heat to low, add flour and 2 tablespoons butter and stir 2 minutes. Blend in broth, applejack, marjoram, salt and pepper. Increase heat to medium and cook until soup thickens. Stir in chicken. Taste and adjust seasoning, adding vinegar if soup is too sweet. Serve hot.


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