Cream of Chicken Soup

As we travel well into Autumn, the temperatures are dropping, the sun is hiding, and I want comfort foods.

The first thing that comes to mind is Chicken Soup, but not the canned chemical weapon, real stuff. I am also not that thrilled to spend the entire day, roasting a chicken, to make a stock, to make a soup. So I will apply a few cheats here. I’ll use a store roasted chicken, (need to make sure we don’t add additional salt, as these things are brined / dry rubbed), and I’ll use a no sodium chicken stock as well.

As the lady of the house is partial to dark meat, this will leave the breasts to be skinned and shredded for my protein component, and I’ll assemble a simple roux as a thickener, a basic seasoning mix of herbs and spices, plus a simple miox poix. I’ll lengthen this with stock and and milk for a creamy mouth feel.

From Wikipedia:

Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients.

The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, or grains such as rice and barley.

Chicken soup has acquired the reputation of a folk remedy for colds and influenza, and in many countries is considered a comfort food.

Variations on the flavor are gained by adding root vegetables such as parsnip, potato, sweet potato and celery root, herbs such as parsley, dill, other vegetables such as zucchini, whole garlic cloves or tomatoes and black pepper.

The soup should be brought slowly to a boil and then simmered in a covered pot on a very low flame for one to three hours, adding water if necessary.

A clearer broth is achieved by skimming the drops of fat off the top of the soup as it is cooking, first bringing the chicken to boil from a pot of cold water and discarding the water before continuing, or straining it through a strainer or cheesecloth. Saffron or turmeric are sometimes added as a yellow colorant. Then the chicken can be shredded by hand and stored in the refrigerator until ready for use in the soup.

Cream of Roast Chicken Soup

Quick, easy, tasty, basic ingredient that stands alone.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Ingredient, Main Course, Soup
Cuisine Global
Servings 4 cups
Calories 242 kcal

Ingredients
  

  • 1 cup Roast Chicken shredded, Boneless, Skinless
  • 2 cup Chicken Stock
  • 1 cups Milk Whole Milk
  • 3 tbsp Flour
  • 3 tbsp Butter
  • 1/2 ea Yellow Onion Peeled, fine dice
  • 1 rib Celery Washed, fine dice
  • 3 cloves Garlic Minced
  • 1/2 tsp Black Pepper
  • 1/2 tsp Dried Parsley
  • 1/4 tsp Dried Thyme

Instructions
 

  • In a large saucepan, over medium heat, add butter and foam out
  • Add onions, celery, sweat until soft and translucent
  • Add garlic, stir until fragrant, ~ 60 sec
  • Add flour, stir to coat in fat, and well combined.
  • Add stock and bring to to a low simmer, while whisking cook until starts to thicken, ~ 5 minutes
  • Add seasonings, chicken and milk, stir to combine / coat, simmer to reduce, and warm through ~ 5 minutes
  • Taste, adjust seasonings, balance flavor

Notes

Quite a few cheats here.
I used the breasts of a store bought roaster, and used low sodium chicken stock.
Whilst this can be served as a stand alone, one can add a cup of thawed, frozen veggies, for a chicken stew.
I really hate using the sodium bombs that canned soups are, and will try to create my own to us in other dishes.  This in specific will be thickened with additional roux and used as a binder in a chicken noodle casserole.
I’d not add all the stock at once, but reserve some to adjust the thickness and texture, if I was using this as a binder for a larger dish, (Think chicken noodle casserole, or stew for a pot pie).

Nutrition

Calories: 242kcalCarbohydrates: 13gProtein: 15gFat: 14gSaturated Fat: 8gCholesterol: 59mgSodium: 309mgPotassium: 322mgFiber: 1gSugar: 5gVitamin A: 424IUVitamin C: 1mgCalcium: 87mgIron: 1mg
Keyword Chicken, Soup
Tried this recipe?Let us know how it was!

  Filed under: Autumn, Basics, Follow On, General, Ingredient, Quick, Soup, Winter

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