Mothers Cream Of Chicken Soup Recipes

CREAM OF CHICKEN SOUP FROM SCRATCH

Steps:

• Place 1 tablespoon of chicken stock in a saucepan over medium-low heat, and cook and stir the onion and garlic in the broth until they are softened, about 3 minutes. Pour in the rest of the broth and 1/2 cup of milk, and whisk in the salt, black pepper, parsley, lemon pepper seasoning, allspice, and paprika. Bring the mixture to a boil, reduce heat, and allow to simmer for 1 to 2 minutes.
• Whisk together the remaining milk and the flour until smooth, and whisk the milk mixture into the hot stock mixture. Keep whisking continuously to avoid lumps until the soup comes almost to a boil and thickens.

MOTHER'S CREAM OF CHICKEN SOUP

Steps:

• Make chicken stock.
• Melt butter in large heavy saucepan over medium-high heat.
• When foam subsides, add garlic; saute until fragrant, about 30 seconds.
• Add onion, asparagus, celery, carrot, potato, thyme and bay leaves; cook stirring frequently, until onion is softened but not browned, about 5 minutes.
• Add flour, stirring until well mixed.
• Add 5 cups chicken stock, the milk, cream and nutmeg; heat to boiling.
• Reduce heat to low; simmer, uncovered, 40 minutes, skimming off any foam that rises to top.
• Remove saucepan from heat; discard bay leaves.
• Transfer 3 cups of soup, with vegatbles, to blender; blend on low sped to coarse puree.
• Return puree to saucepan, stir to combine.
• Heat soup until hot; season with salt and pepper to taste.
• Ladle soup into warmed soup bowls, garnish each serving with parsley, chives and rosemary.
• Serve immediately.