Cream of Chicken Soup Recipe #282995
Developed for RSC#11. This soup knocked my socks off. I made more soon after finishing batch #1. It's so creamy - thickened with a roux and topped off with cream. The shallots & white wine make it refined & lovely while the cayenne gives it a nice kick. All while being creamy, dreamy comfort food. It's quick & easy, too. What more could you want??
by Elmotoo
35 min | 10 min prep
SERVES 4 -6
- 2 tablespoons butter
- 1/2 cup minced shallot
- 1/4 cup all-purpose flour
- 1 cup white wine
- 4 cups chicken broth
- 4 cups milk
- 1/2 teaspoon cayenne (more or less to taste)
- 1 teaspoon salt
- 2 cups shredded cooked boneless skinless chicken breasts
- 1 cup heavy cream
- 2 tablespoons minced parsley
- In a large soup pot, melt the butter.
- Saute shallots until softened, about 5 minutes.
- Whisk in flour. Cook a few minutes.
- Add wine & whisk until smooth. Cook until bubbly & thick.
- Add chicken broth, milk, cayenne, salt, & chicken. Bring to just a simmer for 5 minutes to heat through thoroughly & thicken.
- Add cream & bring to a simmer again. Garnish with a sprinkling of parsley & serve.
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5 stars