Description
Rich and creamy homemade cream of chicken soup. I created the recipe for my husband who loves the goopy yellow stuff from a can. He said he will never be able to eat the canned stuff again! Great on a chilly night with good bread or crumpets with plenty of butter.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 ½ pounds skinless, boneless chicken breast halves
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 2 slices bacon, chopped
- 4 cups chicken stock
- ½ cup dry white wine
- 4 tablespoons salted butter
- 4 tablespoons all-purpose flour
- ½ cup cream
- salt and ground black pepper to taste
Instructions
- Heat oil in a large pot over medium heat. Add chicken
- onion
- garlic
- and bacon. Cook and stir until chicken is browned on all sides
- 5 to 7 minutes.
- Add stock and white wine. Lower heat and simmer for 15 minutes. Remove chicken to a plate. Strain liquid into a bowl and separate onion and bacon.
- Return onion and bacon to the pot. Add butter and melt over medium heat. When butter bubbles
- whisk in flour. Cook and stir until flour takes on a little color
- 3 to 4 minutes. Whisk in reserved chicken stock. Simmer for 5 minutes.
- While the soup is simmering
- shred chicken with your hands.
- Remove soup from the heat and puree with an immersion blender until smooth. Whisk in cream. Stir in chicken.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 6