Ingredients
- 1/2 cup unsalted butter
- 1 medium Spanish onion
- 2 stalks celery (with leaves) chopped
- 3 medium carrots, chopped
- 1/2 cup plus 1 Tablespoon flour
- 7 cups chicken broth
- 3 sprigs parsley
- 3 sprigs fresh thyme
- 1 bay leaf
- 2 3/4 cup cooked, diced chicken
- 1/2 cup heavy cream (I substituted with 1 cup milk)
- 2 1/2 teaspoons dry sherry
- 1 Tablespoon kosher salt
- Freshly ground black pepper
Preparation
Step 1
Melt the butter in a large soup pot over medium heat. Add the onion, celery ad carrots; 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 some kitchen twine and add to the soup. (I used dried spices directly into pot and just fished out the bay leaf at the end.) Lower the heat and simmer for 15 minutes.
Stir in the chicken and bring to a boil. Remove from the heat and whisk in the cream, sherry, and salt into the soup, and season with pepper to taste. Remove and discard the herb bundle (if used). If soup is too thin, add some hot soup to a little more flour in a cup; add more soup to it, mix well and return to full pot, stirring.
You can garnish the top of each bowl with fresh parsley, if desired.