Cream of Chicken Soup

INGREDIENTS

  • 1 lb. boneless, skinless chicken thighs
  • 1 small/medium Onion, chopped small
  • 2 Celery Stalks, chopped small
  • 1 Tbsp. olive oil
  • ½ cup Butter
  • ½ cup, plus 1 Tbsp. Flour
  • 7 cups Chicken Broth
  • ¼ cup White Wine
  • 1 tsp. Parsley
  • ½ tsp. Thyme
  • 1 Bay Leaf
  • ¼ tsp. Black Pepper
  • 1 cup frozen Peas and Carrots
  • ½ cup Heavy Cream

DIRECTIONS

  1. In a large soup pot, add olive oil and cook the chicken thighs flipping once browning them. Remove when done, cool and dice into bite-sized pieces.
  2. Melt the butter over medium low heat add the onions and celery, cook until clear and soft, about 12 minutes.
  3. Add the flour and stir well, cook on low heat for 2 minutes stirring frequently.
  4. Add the chicken broth and whisk well, bring to a slow boil for two minutes.
  5. Reduce heat to low, add wine, parsley, thyme, bay leaf, pepper and simmer for 20 minutes.
  6. Add the peas and carrots and the chicken and simmer for 10 minutes more.
  7. REMOVE THE BAY LEAF, stir in the cream. Taste and season as needed. Avoid over-salting!

Notes

  • Use low/no salt broth and butter for more control over salt and season at the end.
  • Substitute chicken thighs with Rotisserie Chicken Breast meat or roasted chicken breast.
  • Great with hot fresh biscuits, grilled cheese or your favorite sammiches.