Cream of Chicken Soup
Serves: 4 to 6
1 cup diced onion
1 cup diced carrots
3 tablespoons unsalted butter
½ cup dry white wine
1 quart low-sodium chicken stock
1 teaspoon dried thyme leaves
4 tablespoons roux
½ cup heavy cream
½ teaspoon salt
½ teaspoon pepper
1 cup cooked chicken breast, diced
½ cup frozen green peas, thawed
Sauté the onions and carrots in the butter over medium heat for 5 minutes. Add the white wine and cook the mixture until the liquid is reduced by half, about two minutes. Add the chicken stock and thyme and bring the mixture to a gentle simmer.
Use a whisk to incorporate the roux, then add heavy cream and whisk again until combined. Continue cooking for five minutes until the soup thickens. Taste and adjust seasoning if desired. Lastly, add chicken breast and green peas, cook for one more minute to heat, and serve.
To Store: Transfer to an airtight container and refrigerate for up to one week or freeze for up to 2 months.
- To save time, buy a rotisserie chicken and remove the breast meat.
- Wait to add the chicken and peas until just before serving, to keep texture and color fresh.
- Double the batch and freeze some for use in other recipes that call for cream of chicken soup.
- Roux can be refrigerated for up to 2 weeks, or frozen for at least 2 months.