Featured Recipe:
Cream of Chicken Soup
Cream of Chicken Soup is the perfect way to warm up on these wintry days, and this recipe is both easy and delicious. At home, Sarah makes a couple of big batches in January and freezes it so we have it on hand to enjoy anytime.
Have a great week and let me know if you try this or any of my recipes. And always remember – the Kitchen is open so stop in to say hello!
~ Chef Tony
Cream of Chicken Soup
Makes: 4 to 6 servings
Ingredients:
1/2 cup diced onion
1/2 cup diced carrots
2 oz. unsalted butter
4 oz. white wine
1 qt. low-sodium chicken stock
1 teaspoon dried thyme leaves
2 oz. roux
4 oz. heavy cream
Salt and pepper to taste
1 cup diced and cooked chicken breast
1/2 cup frozen green peas, thawed
Directions:
Saute 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. Add the chicken stock and thyme and bring the mixture to a gentle simmer. Using a whisk, incorporate the roux and add heavy cream. Taste and adjust seasoning if desired. Lastly, add the chicken breast and green peas as garnish and serve.
To Store: Transfer to an airtight container and refrigerate for up to one week or freeze for up to 2 months.