Soup Recipes » Chicken Soup » Cream of Chicken Soup

Cream of Chicken Soup

Ingredients -

3 tablespoons Unsalted Butter
2 tablespoons All-Purpose Flour
4 cups Chicken Stock
2 cups Heavy Cream
2 Egg Yolks, beaten
Coarse Salt, to taste
Fresh Ground Black Pepper, to taste
2 cups diced cooked Boneless, Skinless, Chicken Breast
chopped Fresh Parsley

Preparation:

1. Add unsalted butter to stockpot. Melt over low heat.

2. Stir in flour, and stir constantly for 2 minutes.

3. Gradually stir in chicken stock.

4. Heat over medium heat, almost but not boil.

5. Add heavy cream and egg yolks to medium bowl. Whisk to combine

6. Ladle in ½ cup hot soup. Blend with whisk. Stir cream mixture into stockpot.

7. Season with coarse salt and fresh ground black pepper.

8. Add chicken meat and Simmer until heated through but not boiling.

9. Serve hot in individual soup bowls. Garnish with chopped parsley.

Soup Making Tips -
Purchasing Chicken Breasts

	Frozen chicken breasts should be solid and hard with no indications of freezer burn or ice deposits. Avoid chicken breasts with frozen liquid in the bottom of the package, which is a sign that the chicken has been thawed and refrozen. Fresh chicken breasts should be plump and the skin should be colored evenly, not transparent or patchy.

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