Cream of Chicken Soup
As we travel well into Autumn, the temperatures are dropping, the sun is hiding, and I want comfort foods.
The first thing that comes to mind is Chicken Soup, but not the canned chemical weapon, real stuff. I am also not that thrilled to spend the entire day, roasting a chicken, to make a stock, to make a soup. So I will apply a few cheats here. I’ll use a store roasted chicken, (need to make sure we don’t add additional salt, as these things are brined / dry rubbed), and I’ll use a no sodium chicken stock as well.
As the lady of the house is partial to dark meat, this will leave the breasts to be skinned and shredded for my protein component, and I’ll assemble a simple roux as a thickener, a basic seasoning mix of herbs and spices, plus a simple miox poix. I’ll lengthen this with stock and and milk for a creamy mouth feel.
From Wikipedia:
Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients.
The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, or grains such as rice and barley.
Chicken soup has acquired the reputation of a folk remedy for colds and influenza, and in many countries is considered a comfort food.
Variations on the flavor are gained by adding root vegetables such as parsnip, potato, sweet potato and celery root, herbs such as parsley, dill, other vegetables such as zucchini, whole garlic cloves or tomatoes and black pepper.
The soup should be brought slowly to a boil and then simmered in a covered pot on a very low flame for one to three hours, adding water if necessary.
A clearer broth is achieved by skimming the drops of fat off the top of the soup as it is cooking, first bringing the chicken to boil from a pot of cold water and discarding the water before continuing, or straining it through a strainer or cheesecloth. Saffron or turmeric are sometimes added as a yellow colorant. Then the chicken can be shredded by hand and stored in the refrigerator until ready for use in the soup.
Cream of Roast Chicken Soup
Ingredients
- 1 cup Roast Chicken shredded, Boneless, Skinless
- 2 cup Chicken Stock
- 1 cups Milk Whole Milk
- 3 tbsp Flour
- 3 tbsp Butter
- 1/2 ea Yellow Onion Peeled, fine dice
- 1 rib Celery Washed, fine dice
- 3 cloves Garlic Minced
- 1/2 tsp Black Pepper
- 1/2 tsp Dried Parsley
- 1/4 tsp Dried Thyme
Instructions
- In a large saucepan, over medium heat, add butter and foam out
- Add onions, celery, sweat until soft and translucent
- Add garlic, stir until fragrant, ~ 60 sec
- Add flour, stir to coat in fat, and well combined.
- Add stock and bring to to a low simmer, while whisking cook until starts to thicken, ~ 5 minutes
- Add seasonings, chicken and milk, stir to combine / coat, simmer to reduce, and warm through ~ 5 minutes
- Taste, adjust seasonings, balance flavor
Notes
Nutrition
Filed
under: Autumn, Basics, Follow On, General, Ingredient, Quick, Soup, Winter
Comments are closed for this post.
You must be logged in to post a comment.