Chicken Soup?

Question

What the best recipe for good cream of chicken soup?

Answer 1

Campbell's

Answer 2

CREAM OF CHICKEN SOUP

3 tbsp. butter
3 2/3 c. chicken stock
5 tbsp. flour
1/2 c. cooked chicken, minced
1/4 tsp. salt
Dash of black pepper
1 egg yolk
1/4 c. heavy cream

In 3 quart pot melt butter. Stir in flour cook 1 minute. Take off heat, add chicken stock until smooth. Bring to boil.
Reduce heat. Add chicken, salt and pepper and cook 2 minutes.

Blend egg yolk and cream together in bowl. Stir in a little hot soup and return to pot. Reheat gently, stirring until thick. DO NOT BOIL. Serves 4.

Answer 3

CREAM OF CHICKEN SOUP

1 large chicken
1 small knuckle of veal (optional)
3 quarts of water
1/4 pound of rice
1 bunch of parsley
1 clove garlic
1/2 teaspoonful of celery seed
1 cup of whipping or heavy cream
salt and pepper to taste

Put the chicken and veal on with 3 quarts of water, together with the rice, parsley, garlic, and the celery seed, tied in a cheesecloth bag.
Boil gently until the chicken is thoroughly done, taking care to skim well all the time it is boiling.

Take out the veal bone, and chop the chicken and fully cooked rice coarsely in a food processor or grinder, moistening it with a little of the stock.

Return the chicken to the stock, season with salt and pepper, and just before serving, pour in the cream.

Heat thoroughly, but don't boil.

Answer 4

1 cup milk
2 cups chicken stock
2 tablespoons butter
2 tablespoons flour
salt and pepper
1 egg yolk, at room temp.,slightly beaten
homemade croutons (to garnish)


In a large saucepan, scald the milk.
Add the stock and heat through.
In a heavy frying pan, melt the butter over low heat, add the flour and seasoning and stir.
Add a bit of the stock to the flour mixture, blend well, and pour back into the stock.
Add some of the warm stock to the bowl with the beaten egg yolk.
Stir to blend, then add the egg to the stock in the saucepan.
Serve immediately with homemade croutons

Answer 5

This is all I've got...

"Savory Cream of Chicken Soup" - 3 servings (1 cup each)

1 (10 1/2 oz.) can condensed cream of chicken soup
1 (10 1/2 oz.) can condensed chicken with rice soup
1/2 cup milk
1 tsp. tarragon leaves

Combine all ingredients; heat over low heat, stirring occasionally. If desired, garnish each serving with whipped cream (not sweet!) and sprinkle with paprika.

Answer 6

Cream Of Chicken Soup
Yield: 6 Servings

Ingredients

2 tb butter or margarine
1/4 c flour
3 c chicken broth
1/2 c chopped celery
1/4 c chopped onion
1 c milk or cream
3 chicken breasts
1 salt
1 pepper

Instructions

Boil chicken, celery & onion till done. Remove chicken & shread meat.
Reserve broth. Melt butter in top of double boiler over direct heat. Slowly
stir in flour. Stir in broth & milk. Cook until smooth & thick. Add
shredded chicken. Add salt & pepper to taste.



Cream Of Chicken Soup With Wild Rice
Yield: 1

Ingredients

8 oz. uncooked wild rice (1
-1/3 cup.)
1 3 -1/2 pound fryer chicken,
-cut up
7 c water
12 oz. sliced mushrooms
2 tbsp. cooking oil
1 c chopped onion
1 c chopped celery
2 tbsp. instant chicken
-bouillon granules*
3/4 tsp. white pepper
1/2 cup butter
3/4 cup. all-purpose flour
4 c milk
3/4 cup dry sherry

Instructions

*I used Superior Touch Chicken Base and it was heavenly.

Cook wild rice according to pkg. directions for 30 minutes; drain off
liquid
and rinse thoroughly. Set partially cooked rice aside. In a large
saucepan,
combine the chicken and water. Bring to boiling, reduce heat, and simmer
for 40
minutes or until the chicken is tender. Remove chicken from broth and let
stand
until cook enough to handle. Skim fat from broth. Strain and reserve
broth.
Remove chicken meat from bones. Cut into bite-size pieces. In the same
saucepan, cook celery and onion in hot oil for 4-5 minutes; add mushrooms
and
cover and cook for 5 to 10 minutes or until everything is tender, stirring
now
and then. Remove from heat. Return broth to the saucepan. Add the
partially
cooked wild rice to the chicken broth mixture. Stir in the bouillon
granules
and white pepper. Bring to boiling. Reduce heat and simmer, uncovered, for
15
minutes. In a large separate saucepan, melt the butter. Stir in flour
until it
all clings together and is smooth. Add the milk all at once and stir and
cook
until it's bubbly and thick. Add some hot broth mixture to the white sauce
mixture and stir until smooth; return all to the broth mixture. Stir in
the
chicken pieces and the Sherry.

Heat through.

Answer 7

allrecipes.com is an excellent site, and its free.