Cream of Chicken Soup
Ingredients:
Chicken Broth:
Bones from one deboned rotisserie chicken, chicken reserved
1 bell pepper cut into large chunks
2 carrots cut into large chunks
1 onion peeled and cut into large chunks
2 tablespoons minced garlic
2 teaspoons salt
1 teaspoon black pepper
12 cups of water
Soup:
1 stick of butter
2 onions, chopped
4 stalks of celery, chopped
1 cup of carrots, chopped
1 cup of flour
8 cups of reserved chicken broth
1 cup whipping cream
2 tablespoon cooking sherry
Salt and pepper to taste
Reserved rotisserie chicken, chopped
Directions:
(Homemade broth is not required, but better. If using store bought broth, add some powdered chicken base or bouillon cubes to make it more flavorful.) Combine all the broth Ingredients In a large pot. Bring to a boil and simmer about an hour. Add more water If needed. Strain and discard the bones and vegetables. Set broth aside. If time allows, refrigerate the broth so you can skim off the fat.
In your Dutch oven, cook all the vegetables in the stick of butter about 10 minutes. Add the flour and cook a couple more minutes. Slowly whisk in the broth and bring to a simmer for about 20 minutes and vegetables are tender. Add In whipping cream, cooking sherry, and chopped chicken. Bring back to a simmer. Adjust salt and pepper. Add some more broth or water If your soup Is too thick.
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