| Serves either 4 or 8, depending on which set of ingredients you use. We recommend the ingredients for 8 (shown in parentheses). That way most families can serve it with a second meal. |
| Great served before dinner or with rolls as dinner itself. |
1/2 white onion, diced (x 2 = 1 onion)
1 1/2 cups of boneless, skinless chicken breast,
cut to bite size pieces (x 2 = 3 cups)
1/4 cup of butter (x 2 = 1/2 cup)
1/4 cup of all-purpose flour (x 2 = 1/2 cup)
1/2 cup of whole milk (x 2 = 1 cup)
1/2 cup of light cream (x 2 = 1 cup)
1 14 1/2-ounce cans of chicken broth (x 2 = 2 cans)
(or substitute 1 1/2 (3) cups of homemade broth)
Salt and pepper to taste
Chives or parsley for garnish, if desired
1 1/2 cups of boneless, skinless chicken breast,
cut to bite size pieces (x 2 = 3 cups)
1/4 cup of butter (x 2 = 1/2 cup)
1/4 cup of all-purpose flour (x 2 = 1/2 cup)
1/2 cup of whole milk (x 2 = 1 cup)
1/2 cup of light cream (x 2 = 1 cup)
1 14 1/2-ounce cans of chicken broth (x 2 = 2 cans)
(or substitute 1 1/2 (3) cups of homemade broth)
Salt and pepper to taste
Chives or parsley for garnish, if desired
Put some water on in a sauce pan to boil. Dice the onion and drop
the pieces in the water to cook through.
Meanwhile in another pan slowly melt the butter.
While those two pans are heating, cut the chicken into bite-sized
pieces and add it to the onion water, which is now at a rolling boil.
Cook the onions and chicken until they are cooked through, 5 to 8
minutes. When they are well cooked, drain them for use later.
After the butter is melted, add the flour and stir it well to make a
smooth, creamy sauce. Slowly add the milk, cream and then the
broth, wisking each one well to prevent lumping. Stir the resulting
mixture until it is slightly thickened and bubbly. Then reduce the
heat.
Add the drained onion and chicken to the soup mixture and heat
through. Garnish with chives or parsley if desired.
Serve in cups as an appetizer or in bowls for dinner with rolls and
salad.
It adds a lot to use a soup turine. What? You don't have a soup
turine? Well put it on your list!
the pieces in the water to cook through.
Meanwhile in another pan slowly melt the butter.
While those two pans are heating, cut the chicken into bite-sized
pieces and add it to the onion water, which is now at a rolling boil.
Cook the onions and chicken until they are cooked through, 5 to 8
minutes. When they are well cooked, drain them for use later.
After the butter is melted, add the flour and stir it well to make a
smooth, creamy sauce. Slowly add the milk, cream and then the
broth, wisking each one well to prevent lumping. Stir the resulting
mixture until it is slightly thickened and bubbly. Then reduce the
heat.
Add the drained onion and chicken to the soup mixture and heat
through. Garnish with chives or parsley if desired.
Serve in cups as an appetizer or in bowls for dinner with rolls and
salad.
It adds a lot to use a soup turine. What? You don't have a soup
turine? Well put it on your list!
| A tip from August: |
| Living vell doesn't mean eating a lot. It's sitting down to homemade soup and hearing people say, "Vell, vell." |
| The Soup Chef presents ... Cream of Chicken Soup at The Fatted Café |
| | Back to the Lobby | The Dinner Menu | More Soups | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
