Giblet Gravy Cream Of Chicken Soup
Equipment
- Large soup pot
- Wooden spoon
- Blender or immersion blender
Ingredients
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
2 cups cooked chicken, shredded
4 cups chicken broth
1 cup heavy cream
Giblet gravy (homemade or store-bought)
Salt and pepper to taste
Fresh parsley for garnish
Instructions
Sauté Aromatics
- Heat olive oil in a large soup pot over medium heat. Add chopped onion and minced garlic, sauté until fragrant and translucent.
Add Chicken
- Stir in the shredded chicken and cook for a few minutes to heat through.
Pour Broth
- Pour in the chicken broth, stirring to combine all the ingredients.
Simmer
- Bring the soup to a simmer and let it cook for about 20-25 minutes, allowing the flavors to meld together.
Blend
- Using a blender or immersion blender, carefully blend the soup until smooth and creamy.
Incorporate Cream
- Return the soup to the pot and stir in the heavy cream until fully incorporated.
Add Giblet Gravy
- Gradually add giblet gravy to the soup, stirring constantly until you reach the desired consistency and flavor.
Season
- Season with salt and pepper to taste, adjusting as needed.
Serve
- Ladle the soup into bowls, garnish with fresh parsley, and serve hot.
Notes
Giblet gravy adds a unique depth of flavor to this soup, but if you don't have any on hand, you can omit it or substitute with a different gravy or sauce of your choice.