A quicker supper-sized recipe!
1/4 cup of white onion, diced
1/2 boneless, skinless chicken breast,
    cut to bite size pieces
1 tablespoon of butter
3 tablespoons of all-purpose flour
1/4 cup of light cream
3 cups of water
Poultry seasoning
1 chicken bouloin cube
Salt and pepper to taste
Chives or parsley for garnish, if desired
Bring the chicken to a boil in 3 cups of water seasoned with salt,
pepper, poultry seasoning. Dice the onion, add to the water, and
cook until tender, 5 to 8 minutes. Strain the chicken and onion and
save the broth.

Meanwhile in another pan slowly melt the butter. After the butter is
melted, add the flour and stir it well to make a smooth, creamy
sauce. Slowly add the cream and then the broth from the cooked
chicken above, whisking 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.
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
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