Cream of Chicken Soup

By Jacky H

Ingredients

• 1/2 cup butter
• 1 medium spanish onion chopped
• 2 stalks of celery with leaves, chopped
• 3 medium carrots, chopped
• 1/2 cup plus 1 Tbsp flour
• 7 cups chicken broth
• 3 sprigs parsley
• 3 sprigs thyme
• 1 bay leaf
• 2 3/4 cup cooked and diced chicken
• 1/2 cup heavy cream
• Salt and pepper to taste

Preparation

Step 1

Melt butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook covered, stirring occasionally, until soft about 12 minutes. Add the flour and cook stirring with a wooden spoon for 2 minutes more.

Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes.

Stir in the chicken and bring to a boil. Remove from the heat.

Whisk the heavy cream and salt into the soup and season with pepper to taste.

Remove and discard the herb bundle.

Serve with chopped parsley