Cream of Chicken Soup
Cream of Chicken Soup
Ingredients
- 1 lb (454 g) skinless, boneless chicken breasts, diced
- 2 tablespoons (30 ml) olive oil
- 8 oz (227 g) small white mushrooms, quartered
- 1 red bell pepper, diced
- 1 small leek, white part only, thinly sliced
- 3 tablespoons (45 ml) butter
- 6 tablespoons (90 ml) flour
- 1/2 teaspoon (2.5 ml) celery seeds
- 4 cups (1 litre) chicken broth
- 1 cup (250 ml) 15% cream
- Salt and pepper
Instructions
- In a large saucepan over medium-high heat, brown the chicken in the oil. Season with salt and pepper. Set aside on a plate.
- In the same saucepan over medium heat, brown the vegetables in the butter until tender. Sprinkle the flour and celery seeds over the vegetables. Cook for 1 minute, stirring constantly. Whisk in the broth and bring to a boil, stirring constantly. Return the chicken to the saucepan and add the cream. Simmer gently for about 5 minutes. Adjust the seasoning.
Cream of Chicken Soup