Cream of Chicken Soup
Cream of Chicken Soup
Rating: (1 rated)
  • 1 lb (454 g) skinless, boneless chicken breasts, diced
  • 2 tablespoons (30 ml) olive oil
  • 8 oz (227 g) small white mushrooms, quartered
  • 1 red bell pepper, diced
  • 1 small leek, white part only, thinly sliced
  • 3 tablespoons (45 ml) butter
  • 6 tablespoons (90 ml) flour
  • 1/2 teaspoon (2.5 ml) celery seeds
  • 4 cups (1 litre) chicken broth
  • 1 cup (250 ml) 15% cream
  • Salt and pepper
  • Preparation
  • In a large saucepan over medium-high heat, brown the chicken in the oil. Season with salt and pepper. Set aside on a plate.
  • In the same saucepan over medium heat, brown the vegetables in the butter until tender. Sprinkle the flour and celery seeds over the vegetables. Cook for 1 minute, stirring constantly. Whisk in the broth and bring to a boil, stirring constantly. Return the chicken to the saucepan and add the cream. Simmer gently for about 5 minutes. Adjust the seasoning.
  • Description
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