Cream of Chicken Soup Recipe

Cream of chicken soup recipe will allow you to create a simply elegant dish that is fit to serve at a dinner party or thrill your family as well. Cream soups are a classy way to turn something ordinary into a work of art. There are hundreds of cans of all kinds of cream soups on the shelves of stores all across the nation, but nothing will ever take the place of good old fashioned homemade cream soups.

Some people are afraid to try making their own cream soups, but this cream of chicken soup recipe is sure to dispel rumors that this is true. All you have to do to turn out a great cream of anything soup is to follow the simple directions and voila, you have created a masterpiece.

The place to begin is with a great chicken or vegetable stock, and that can be found on the soup stock recipes on this site. Then add all the fresh ingredients together at the right time and something wonderful will happen.

When it is time to blend just take care to only fill the blender half way and place the lid on tight to prevent getting hot soup on you or your kitchen.

3 tbsp butter

4 shallots (chopped)

1 leek (sliced)

1 lb skinless chicken breast (chopped)

2 1/2 cups chicken stock

1 tbsp parsley (chopped)

1 tbsp thyme (chopped)

3/4 cup heavy cream

salt and pepper to taste

DIRECTIONS

1. Melt butter over medium heat add shallots and cook occasionally stirring for 3 minutes until soft. Add leek and cook for another 5 minutes. Add chicken stock and herbs and season with salt and pepper.

2. Bring to a boil then reduce heat and simmer for 25 minutes. When chicken is tender and cooked through remove from heat and let cool for 10 minutes.

3. Transfer to a blender or food processor and blend until smooth you may need to do this in batches. Return to clean sauce pan and warm over low heat for 5 minutes. Stir in cream and cook for another 2 minutes. serve

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