The Cream of Chicken Soup

Ingredients (4 Servings)

• Chicken (boneless, skinless): 2 cups, cooked and shredded
• Butter: 2 tbsp
• All-purpose flour: 2 tbsp
• Chicken broth: 4 cups
• Heavy cream: 1 cup
• Milk: 1 cup
• Carrot: 1 medium, diced
• Celery stalks: 2, diced
• Onion: 1 medium, finely chopped
• Garlic cloves: 2, minced
• Salt and pepper: to taste
• Parsley: chopped, for garnish (optional)

Directions

1. Cook the vegetables: In a large pot, melt the butter over medium heat. Add the onions, carrots, and celery. Cook for 5-7 minutes, until the vegetables soften. Add the garlic and cook for another minute, stirring occasionally.

2. Make the roux: Sprinkle the flour over the cooked vegetables and stir well to combine. Continue cooking for 1-2 minutes, allowing the flour to cook out, ensuring there is no raw taste.

3. Add liquids: Gradually pour in the chicken broth, stirring constantly to avoid lumps. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes, allowing the flavors to blend and the soup to thicken.

4. Add chicken and cream: Stir in the shredded chicken, heavy cream, and milk. Continue to cook for 5-7 minutes, ensuring the soup is heated through. Season with salt and pepper to taste.

5. Blend (optional): For a smoother texture, you can blend part of the soup using an immersion blender, or blend a small portion in a regular blender and return it to the pot.

6. Garnish and serve: Ladle the soup into bowls, garnish with chopped parsley (if using), and serve hot.

Nutrition

• Protein: 20-25 grams (depending on the chicken used)
• Calories: Approximately 350-400 calories
• Fat: 25 grams
• Carbs: 15 grams
• Fiber: 2 grams