Cream of Chicken Soup

Name: Cream of Chicken Soup
Ingredients: 2 to 3 boneless skinless chicken breasts; 3 tablespoons olive oil; 1/2 onion (processedfood processor (or very finely chopped)); 4 tablespoons all-purpose flour; 2 cups milk; 1 tablespoon sugar; 1/2 teaspoon salt or to taste; 1/2 teaspoon ground black pepper or to taste; 1/2 teaspoon garlic powder or to taste; 3 hard-boiled eggs (chopped (optional)); 3 tablespoons freshly chopped parsley (optional)

Recipes

February 15, 2019

Cream of Chicken Soup

Course: Main Dish, Side Dish, Soups

Keyword: Cream of Chicken Soup

Print Recipe

Ingredients

2 to 3 boneless skinless chicken breasts
3 tablespoons olive oil
1/2 onion processedfood processor (or very finely chopped)
4 tablespoons all-purpose flour
2 cups milk
1 tablespoon sugar
1/2 teaspoon salt or to taste
1/2 teaspoon ground black pepper or to taste
1/2 teaspoon garlic powder or to taste
3 hard-boiled eggs chopped (optional)
3 tablespoons freshly chopped parsley optional

Instructions

Cook chicken in salted water to cover.
Remove chicken (reserve broth) and finely chop chicken.
Heat oil in a 3-quart saucepan.
Add onion and stir constantly until soft but not brown.
Gradually stir in flour; continue to cook until flour is warm and thick but not brown.
Add milk 1/2 cup at a time whisking briskly until fully incorporated.
Stir in 2 cups chicken broth (save anything over 2 cups for another use; add milk to make 2 cups if necessary).
Add chicken, sugar, salt, pepper and garlic powder.
Mix well and simmer 20 minutes over low heat.
Stir in eggs and parsley just before serving, if desired.