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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This soup makes a great meal on a cold winter night. Just add a salad and some hot crusty french bread. This also makes a first course for dinner. I like to make this when I have left over baked chicken. If using as a first course or appetizer servings would be for 4. If using as a main dish servings would be for 2 Ingredients:
6 tablespoons butter |
1/4 cup celery, chopped fine |
1/4 cup onion, chopped fine |
1 teaspoon minced garlic |
1/3 cup all-purpose flour |
1/2 cup milk |
1/2 cup light cream |
3 cups chicken broth |
1 cup cooked chicken, chopped |
1/4 teaspoon white pepper |
1/4 teaspoon black pepper |
1/2 teaspoon salt |
1/8 teaspoon ground cayenne pepper (or to taste) |
Directions:
1. Melt butter in large heavy saucepan.
2. Add onion, celery and garlic and saute until soft.
3. Add flour mixing well.
4. Cook for 3-4 minutes.
5. Add milk, cream and broth mixing well.
6. Cook and stir until mixture thickens and comes to a boil.
7. Reduce heat and stir in chicken and remaining seasonings.
8. Adjust seasonings to taste.
9. Cook over low heat 2-3 minutes.
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