Creamy Chicken Soup

 

Here is the perfect soup for a crisp fall day. I make this every Halloween and serve it in bread bowls!

With winter coming on, and soup season already in full swing, this soup is bound to be a big hit with your family!

It is easy to make and will be enough to save for leftovers!

So, here you go! Enjoy!

Creamy Chicken Soup

Ingredients:

1/4 C Olive Oil

Match Stick Carrots (1/2 bag or to taste)

1-2 Medium Onions, diced

5 Stalks of Celery, diced

2 cloves Garlic, crushed

1/4 teaspoon Cumin

1/4 teaspoon Thyme

1/2 teaspoon White Pepper

1 teaspoon Salt

12 C Chicken Stock

1 Tablespoon Granulated Chicken Base

1/2 C Butter

1 C Flour

1/2 bunch Cilantro, de stemmed and chopped

2 C Chicken, (use a rotisserie chicken from Costco if available)

1 C Heavy Cream

Directions:

Add olive oil to a large soup pot and heat on medium. Add carrots, onion, and celery. Cook until softened and the onions are translucent. Add garlic and cook for 30 seconds. Then add the Cumin, Thyme, White Pepper and salt. Cook another 30 seconds and then add the chicken broth and chicken base.

Bring to a boil, then reduce heat and simmer for 12 minutes.

While the soup is simmering, in a smaller sauce pan, melt the butter. Once the butter is melted add the flour and stir together with a whisk. Cook this for 3 minutes.

Remove from the heat and add 3 cups of hot liquid from the soup to the pot whisking vigorously until smooth.

Add flour mixture to the pot whisking into the soup to mix thoroughly.

Add Chicken, Cilantro and Cream.

Heat through and serve!

I hope you like this as much as my family enjoys it!

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