How to make it

  • Melt the butter in a large soup pot over medium heat. Add the chopped onion, celery and carrots and cook, covered, until soft, about 2 minutes.
  • Add one tablespoon of the flour, bit by bit, stirring constantly with a wooden spoon, until the mixture is light-gold and very dense and thick.
  • Pour in the broth and bring to a boil, stirring constantly. Tie the bay leaf, parsley and thyme sprigs together with kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes.
  • Stir in the chopped chicken and bring to a boil again. Remove from heat
  • Whisk in the cream, sherry and salt. Remove and discard herb bundle. Season to taste with black pepper and Italian parsley.

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  • chuckieb 6 months ago
    This looks lovely! I've never made a Cream of Chicken soup before.
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