Cream of Chicken Soup

The Sweet and Savory Life

I discovered the deliciousness of homemade cream of chicken soup one summer while traveling around Martha’s Vineyard. After seeing it on several restaurant menus, I decided to try it. And I was very pleasantly surprised! This soup was nothing like canned cream of chicken soup that I was familiar with. It was delicious even during that summer’s heatwave.

This creamy soup is very close to what I remember ordering at that restaurant on Martha’s Vineyard years ago. It was thick and very creamy with chunks of chicken and a few vegetables, (and can also be made with gluten-free flour). It makes a delicious hearty fall and winter soup, or one served on cool summer days.

INGREDIENTS

• 3 tablespoons butter
• 5 tablespoons all-purpose flour (for gluten-free see note below)
• 2 cups chicken stock
• 1/2 cup half and half (see note below)
• 1/4 cup heavy cream
• 1 teaspoon Better Than Bouillon Premium Roasted Chicken Base
• 1/4 teaspoon black pepper
• 1 teaspoon salt
• 1 tablespoon cooking sherry
• 2 cups rotisserie chicken
• 1/2 cup onions, chopped
• 2 large carrots, cut into round slices
• 2 stalks of celery, chopped
• 2 tablespoons Fresh parsley, chopped (optional)
• 1 green onion, sliced

INSTRUCTIONS

1. In a small saucepan, place the onions, carrots, and celery and a little water or chicken stock so that the vegetables are covered. Place a fitted lid on the pan and cook on medium heat for 10 minutes or until the vegetables are tender. Drain and set aside.
2. Pick the meat from the chicken and cut it into small chunks.
3. In a medium saucepan, melt the butter. Whisk in the flour and cook until the mixture is starting to brown, stirring constantly.
4. Whisk in the chicken stock, half and half, and cream to the butter and flour mixture. Mix well and stir until it is smooth without lumps. Stir in the bouillon, pepper, and salt.
5. Add the vegetables and chicken. Stir.
6. Stir in the sherry. Heat until piping hot.
7. Garnish with parsley and green onion. Add extra salt to taste if needed.

Sweet and Savory Notes

This recipe makes about 4 1/2 cups.

For gluten-free soup, reduce the flour amount to 3 tablespoons of gluten-free flour such as Cup 4 Cup or Measure for Measure (King Arthur Flour).

Half and half is an equal amount of whole milk and whipping cream. For this recipe, 1/2 cup of half and half equals 1/4 whole milk and 1/4 cup of whipping cream.

If soup is too thick, add chicken stock and half and half in a 2 to 1 ratio.