Leona's Cream of Chicken and Herb Soup |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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Fragrant, creamy, soul satisfying soup. Always a hit at my house, I serve it with homemade rolls. Ingredients:
1 (3 lb) chicken, cut up |
4 cups chicken stock |
1 bay leaf |
1 onion |
1 stalk celery |
1 carrot |
1/2 cup butter |
1/2 cup flour |
2 cups milk |
2 cups cream |
1/4 teaspoon thyme |
1/4 teaspoon marjoram |
1/4 teaspoon chives |
1/8 teaspoon nutmeg |
1/2 teaspoon turmeric or 1/2 teaspoon saffron |
3/4 cup cooked rice |
salt and pepper |
chopped parsley |
Directions:
1. Cook chicken in broth with onions, celery and carrots.
2. approx 1 1/2 hours.
3. remove skin and bones, chop chicken, skim fat.
4. Return chicken to the pot, add herbs and rice.
5. In a seperate pot, melt butter, add flour, whisk for 1 min, slowly add your cream and milk and whisk over low heat till thickened.
6. Add to the pot with the chicken, rice and broth, stirring till smooth and thick.
7. Heat through.
8. Serve with parsley on top.
9. Enjoy!
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