Chicken A La Reine Soup
Equipment
- Large soup pot
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cups and spoons
Ingredients
2 tablespoons unsalted butter
1 onion, finely chopped
2 carrots, peeled and diced
2 celery stalks, diced
3 cups cooked chicken, shredded or diced
1/4 cup all-purpose flour
4 cups chicken broth
1 cup heavy cream
1/2 teaspoon dried thyme
Salt and pepper to taste
1/4 cup fresh parsley, chopped (for garnish)
Instructions
Sauté The Aromatics
- In the large soup pot, melt the butter over medium heat. Add the chopped onion, carrots, and celery, sautéing until they are soft and fragrant, about 5-7 minutes.
Incorporate The Chicken
- Once the vegetables are tender, add the cooked chicken to the pot, stirring to combine.
Create The Roux
- Sprinkle the flour over the chicken and vegetables, stirring continuously for 2-3 minutes to cook off the raw flour taste.
Add The Broth And Cream
- Slowly pour in the chicken broth and heavy cream, stirring constantly to prevent lumps from forming.
Season And Simmer
- Stir in the dried thyme, salt, and pepper, adjusting the seasoning to your taste preferences. Allow the soup to simmer gently for 20-25 minutes, allowing the flavors to meld together and the soup to thicken slightly.
Serve And Garnish
- Ladle the hot soup into bowls, garnishing each serving with a sprinkle of fresh parsley for a pop of color and flavor.
Notes
This soup can be made in advance and stored in the refrigerator for up to 3 days or frozen for longer-term enjoyment. Simply reheat gently on the stovetop before serving.