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Cream of Chicken Soup

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“Developed for RSC#11. This soup knocked my socks off. I made more soon after finishing batch #1. It's so creamy - thickened with a roux and topped off with cream. The shallots & white wine make it refined & lovely while the cayenne gives it a nice kick. All while being creamy, dreamy comfort food. It's quick & easy, too. What more could you want??”
READY IN:
35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large soup pot, melt the butter.
  2. Saute shallots until softened, about 5 minutes.
  3. Whisk in flour. Cook a few minutes.
  4. Add wine & whisk until smooth. Cook until bubbly & thick.
  5. Add chicken broth, milk, cayenne, salt, & chicken. Bring to just a simmer for 5 minutes to heat through thoroughly & thicken.
  6. Add cream & bring to a simmer again. Garnish with a sprinkling of parsley & serve.

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