The Pioneer Woman Tasty Kitchen
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Cream of Chicken Soup

3.50 Mitt(s) 2 Rating(s)2 votes, average: 3.50 out of 52 votes, average: 3.50 out of 52 votes, average: 3.50 out of 52 votes, average: 3.50 out of 52 votes, average: 3.50 out of 5

Prep:

Cook:

Level: Easy

System:

4

Description

Easy and tasty Cream of Chicken Soup means that a bowl of comfort is just moments away!

Ingredients

  • 2 whole Boneless, Skinless Chicken Breasts
  • 4 Tablespoons Butter
  • 1 cup Diced Onion
  • ⅔ cups Diced Celery
  • ½ cups Diced Carrots
  • 1 whole Bay Leaf
  • ½ teaspoons Dry Thyme
  • ¼ cups Flour
  • 2 cups Chicken Broth
  • 2 cups Milk, 2% Or Higher
  • 2 Tablespoons Heavy Cream
  • Fresh Chives, To Garnish

Preparation

Heat the oven to 425 F. Line a baking sheet with foil and spray with non-stick cooking spray.

Season the chicken breasts on both sides with salt and pepper. Place on the prepared baking sheet and roast in the oven until the chicken reaches an internal temperature of 160 F in the thickest part of the breast. Allow to rest for at least ten minutes before shredding.

In a medium pot over medium heat, melt the butter until it begins to foam. Add the carrots, celery, and onion and cook until they begin to soften, about three minutes. Add the bay leaf and the thyme and cook until the vegetables are soft, about six minutes more.

Add the flour and cook for two minutes, making sure that the flour is completely coated in the butter. Whisk in the chicken stock and milk then reduce the heat to medium low and cook, stirring often, until the soup thickens and begins to simmer, about twenty minutes.

Add the shredded chicken and cook for three minutes. Remove the bay leaf and turn the heat down to low. Stir in the cream. Garnish the soup with some fresh chives.

Enjoy!

One Comment

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Avatar of bjaye16

bjaye16 on 6.28.2010

oh yeah! this I will have to try!!

2 Reviews

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Avatar of Sex, Food, and Rock & Roll

Sex, Food, and Rock & Roll on 12.16.2010

This came out really well! It took me forever to cook it though because I was so petrified of the milk breaking. The soup was a tad plain by itself but I added a touch of ground ginger and garlic powder, not enough to taste, but enough to add a little depth. SO GOOD!

Avatar of cknowers

cknowers on 7.27.2010

Recipe sounded really delicious, but I did add a few extras. Salt, pepper, onion & garlic powder, also a little bit of moscato wine, and some parsley. I also added about 1/2 cup each of frozen peas and corn & 3/4 cup of white rice!

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