Food Network UK

Cream of chicken soup

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Ingredients

  • 115g unsalted butter
  • 1 medium onion, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 2 stalks celery (with leaves), Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 3 medium carrots, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 80g plain flour
  • 1.65L chicken stock, homemade or low-sodium tinned
  • 3 sprigs parsley
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 415g cooked, Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced chicken
  • 120ml double cream
  • 2 1/2 tsp dry sherry
  • 1 tbsp salt
  • Freshly ground black pepper to taste
  • 10g Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped flat-leaf parsley

Use imperial measurements

Method

How to make Cream of chicken soup

1) Melt the 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 two minutes more.

2) Pour in the stock and bring to a boil while Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please 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 mins.

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

4) Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk the double cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup with the Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped parsley and serve immediately.