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Cream of Chicken (or Turkey!!) Soup

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While growing up Cream of ____ soups were always just something to make casseroles with — but not anymore! Wow, this was tasty! I tweaked it a little from the original by adding garlic, thyme, hot sauce and mushrooms and I was so pleased with the results. This is definitely what is going to happen to some of our leftover turkey and turkey stock next weekend. In fact, it’s a great recipe for that as I’ll probably have leftover cream, veggies and everything else. So will you, so you should definitely make this soup.

I cooked the mushrooms in a separate pan because I didn’t want them to soak up all the butter and I didn’t want to add more butter. I’m not sure you have to do that, but that’s the way I did it.

Cream of Chicken Soup
Adapted from a recipe by Food Network Kitchens
6 tbsp unsalted butter
1 white Spanish onion, chopped
3 cloves garlic, minced
2 leeks, cleaned well, white part chopped
3 medium carrots, chopped
1 tbsp olive oil
12 cremini mushrooms, chopped
1/2 cup AP flour
7 cups chicken broth, homemade or low-sodium canned
4 sprigs parsley
1/2 tsp dried thyme
1 bay leaf
2 3/4 cups cooked, diced chicken
1/2 cup heavy cream
2 tbsp dry sherry
1/2 tbsp kosher salt
Freshly ground black pepper to taste
2 tbsp chopped flat-leaf parsley
A few dashes of hot sauce
Parmesan Cheese
Optional: 1 cup cooked brown rice

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Roasted Chicken with Rosemary-Orange Butter — leftovers of which, became this soup! I highly recommend the roast chicken recipe too.)

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Melt the butter in a large soup pot over medium heat. Add the onion, leeks, garlic, dried thyme and carrots. Cook, covered, stirring occasionally, until soft, about 12 minutes.

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While those veggies cook, in a separate pan, heat the olive oil. Saute the mushrooms with a pinch of kosher salt for 10 minutes or so, over medium heat, until they give off some liquid. Set aside.

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Add the flour to the larger pot of veggies and cook, stirring with a wooden spoon, for 2 minutes more.

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Pour in the broth and bring to a boil while whisking.

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Tie the parsley sprigs and bay leaf together with a piece of kitchen twine and add to the soup.

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Add the mushrooms. Lower the heat and simmer for 15 minutes.

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

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Whisk the heavy cream, sherry, and salt into the soup. Taste and adjust salt and season with pepper and hot sauce to taste. Remove and discard the herb bundle.

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Add the cooked, brown rice if desired. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley, Parmesan cheese and serve immediately.

4 comments to Cream of Chicken (or Turkey!!) Soup

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