i'm looking for a traditional recipie for cream of chicken soup ????? help ????

Answer 1

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 2

Get a can of Cambells and open it (j/k)

1 stick of butter
1 cup of flour (you may need more or less)
1 lb diced raw chicken
2-3 quarts of chicken stock or broth (broth will give you more flavor)
Water
2 whole carrots
1/2 head of celery
1 med-large onion (brown or yellow is best)
2 bay leaves
1 teaspoon of dried thyme/1 tablespoon of fresh/ 2 sprigs
1 teaspoon of dried rosemarry (same as above)
salt and pepper

In a large stock pot melt the butter, dice and add the vegetables. Saute until tender. coat the chicken in some of the flour, salt and pepper, brown it in the pot after the vegetables. Once the chicken is browned, add more flour until you have a thick paste (a roux). Add your chicken stock or broth and seasonings and simmer untill it is the consitancy you want it at. If the soup gets too thick you can add water, more stock or for a richer soup add milk or cream. Remove the bay leaves and woody stems befor serveing.

Answer 3

CREAM OF CHICKEN WITH WILD MUSHROOMS
SOUP

1 1/2 gal. chicken stock and meat from chicken legs
1/2 c. (8 tbsp.) butter
1/2 c. flour
1/4 c. sherry
Salt and pepper
1 tbsp. chopped garlic
Sliced wild mushrooms in season (i.e. shitakes, chanterelles, morels)
A few domestic mushrooms
1 c. sliced leeks (optional)
1/4 c. chopped parsley
1/2 tsp. chopped thyme
1 pt. heavy cream (optional)

Melt butter in a stock pot, add flour and whisk to form a roux. Cook 5 minutes on low to medium heat. Slowly whisk in chicken stock. Simmer 10 minutes, stir in sherry (this is called a chicken veloute).
In a separate pan, saute garlic leeks and mushrooms in fortified butter (oil and butter). NOTE WELL: Do not stir mushrooms until they are slightly browned on first side. Shake pan and saute until browned all around. Drain and add with cooked chicken meat to the creamed soup. Season to taste and add the chopped parsley last. (Cream may be added to produce a richer soup).

Answer 4

try www.allrecipes.com.