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Cream of Chicken Soup

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I can’t believe that it has been about six months since I’ve share a single recipe from my kitchen. Well, I’m still here and not a day went by that I didn’t think about it. I have to tell you that a lot has happened over the past year. I’ve watched my son graduate from college at the top of his class and then turn around and head off to law school in Washington D.C., I’m nearing the end of an incredibly challenging software implementation at my work, and Bruce took me on an amazing and much needed vacation to Hawaii.  Now after all that mind boggling activity, I am happy that I am finally getting reacquainted with writing about food and my DSLR camera. Oh, and I almost forgot to tell you. I am in the midst of planning my little garden for this year and I am also teaching myself how to knit.

Now back to the kitchen…  I’m sure that you heard me say this before but, I am going to say it again. I love homemade soup.  Not just one type of soup, but all kinds of soups.  And, one of my favorites is Cream of Chicken soup. I like to enjoy a cup of Cream of Chicken soup served with a fresh green salad loaded with brightly colored vegetables or with a half sandwich piled high with thinly sliced ham or turkey. In my opinion, soup made from scratch is cheaper, tastier and depending on the choice of ingredients can be a much healthier option than store bought or what you get from a restaurant.

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Whenever the weather is cold outside or I am in need of something that is simple and soul soothing, a cup of my homemade Cream of Chicken Soup is just the ticket. My Cream of Chicken Soup has a lovely velvety texture with bits of tender chicken and onion with a hint of thyme, turmeric and bay leaf.

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What I really like most about my Cream of Chicken soup is that my sweet husband Bruce loves it! He tells me that he likes the creaminess of the soup and that I make sure that it has plenty of bits of chicken in it. I know that if I can please Bruce with my Cream of Chicken soup recipe, I have a winner on my hands.

It’s feels great to be back in the kitchen.  Enjoy!  Tessa

Ingredients:

  • 5 cups of chicken stock
  • 1 pound boneless skinless chicken thighs
  • 1/2 onion minced
  • 1 – 2 tsp canola oil
  • 4 sprigs fresh thyme or 1/2 tsp dried thyme
  • 1/4 tsp white pepper or to taste
  • 1 bay leaf
  • 1 tsp garlic paste
  • 1 tsp salt or to taste
  • 1/2 tsp turmeric or to taste (I tend to use more, I love turmeric!)
  • 1 1/2 cups milk
  • 3/4 cup flour
  • minced parsley for garnish

Begin by chopping the chicken thighs into small tiny bite sized pieces.  Set aside. In a large heavy bottomed pot with a tight fitting lid over medium high heat add the canola oil and onions. Cook for a few minutes, stirring constantly until the onions are cooked through and opaque. Be careful not to burn the onions. Add the chopped chicken and cook uncovered, stirring occasionally until the chicken is lightly golden brown.  Add the chicken stock to deglaze the bottom of the pot.  Add thyme, white pepper, bay leaf, garlic, turmeric and salt. Cover and the bring mixture to a gentle boil, cooking for another 20 minutes, stirring occasionally. Meanwhile, in a separate bowl make a slurry of the flour and milk.  Whisk well to remove any lumps.  Remove the lid from the soup, and take out the bay leaf and any thyme sprigs.

Whisk the flour and milk slurry into the soup. Reduce heat, stir constantly and cook until the soup has thickened and the flour taste has disappeared (about a half an hour). Taste and correct your seasonings, add additional chicken stock if necessary.  Ladle into cups or bowls and sprinkle with fresh chopped parsley for garnish.  Makes about 2 quarts or 8 servings.