Cream of Chicken Soup

Submitted By: Downhome

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Difficulty: easy Prep Time: Fifteen Minutes Total Time: More than 1 hour

1/2 cup unsalted butter
1 large onion, chopped
2 stalks celery (with leaves), chopped
2 cloves garlic, minced
2 large carrots, chopped
1/2 cup flour
7 cups chicken broth, warmed
4 sprigs parsley
3 sprigs fresh thyme
2 bay leaves
2 3/4 cups cooked, diced chicken
1/2 cup heavy cream, warmed
1/4 cup dry sherry
2 tbsp chopped parsley

First, tie the parsley, thyme and bay leaf together with a piece of kitchen twine for later. Melt butter in a large soup pot over medium heat. Add onion, celery, garlic and carrots. Cover and cook, stirring occasionally, until onion is soft. Add flour and cook, stirring with a wooden spoon, for 2 minutes more. Remove from heat and gradually whisk in the broth. Return to heat and bring to a boil while whisking constantly. Add the parsley, thyme and bay leaves to the soup. Reduce heat and simmer for 15 minutes. Stir in the chicken, cream and sherry. Remove and discard herbs. Ladle into bowls and garnish with parsley.