Cream of Chicken Soup with Fine Herbs

Cream of Chicken Soup with Fine Herbs

This is a wonderful soup with a rich flavour and silky texture. It is a family favourite and one I make often. It can be jazzed up or made simple, the choice is yours!

4 – 6 cups of creamy soup base
1 – 2 cups of cream (I use lactose free)
2 – 4 cups of cooked, diced chicken breast
3 Tbsp of finely diced fresh herbs (I used fresh organic thyme, chives and parsley from my garden)
1 gluten free chicken broth cube
2 Tbsp of white wine or sherry (optional)
Salt and pepper to taste

In a pot, over medium low heat, warm the soup base. Add the diced chicken, chicken broth cube and most of the herbs (reserve some for garnishing). When the mixture is hot, but not boiling, gradually add the cream. Do not boil! When the soup becomes hot for a second time, add the seasoning (salt and pepper) and the wine or sherry. Mix well and serve immediately. I use warmed bowls to keep the soup hot.

Notes: How much base and cream you use will depend on how thick and rich you want your soup. If you prefer it on the thin side, add more cream or use less base. If you prefer to avoid dairy, use chicken broth instead of cream. It will be a very different type of soup, but delicious none the less. The type of cream you use will depend on your purpose. For every day I have used whole (homogenized) milk. I don’t recommend skim milk. If you are using it for company or a special occasion, by all means go to 10% cream or above. If you are using dried herbs, cut the amount to 3 tsp. This soup is not suitable for freezing.

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