“from The Complete Book of Soups and Stews by Bernard Clayton, Jr.”
READY IN:
30mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

  • 177.44 ml butter, room temperature
  • 177.44 ml flour
  • 473.18 ml light cream, warmed or 473.18 ml half-and-half
  • 1419.54 ml chicken stock, heated
  • 354.88 ml cooked chicken breasts, finely chopped
  • 4.92 ml salt, if desired to taste
  • 0.59 ml black pepper, to taste
  • 236.59 ml fresh parsley, snipped

Directions

  1. Blend together the butter and flour in a medium (3 qt) saucepan. Add warmed cream and stir until smooth. The soup will begin to thicken as it is heated.
  2. Stir in 2 cups of the hot stock. Over low heat, stir and cook until heated and blended, about 4 minutes.
  3. Add the remaining 4 cups of stock and the chopped chicken. Season to taste with salt and pepper.
  4. Heat to serving temperature- steaming, but not boiling lest the cream break into unattractive particles. Watch the pot closely to keep from coming to a boil.
  5. Serve in heated tureen and leadle into heated bowls. Garnish with snippets of parsley.

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