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Cream of Chicken Soup

By request I've placed up this recipe, but while looking through the original (something my grandmother had) I noticed a lot of little things that didn't make sense. Old recipes are like that, so I've cleaned up the original for easy of use and then took my own spin on Granny's soup. I like chuncky soups and having something to chew on. So while hers is smooth, mine is thicker. I hope you enjoy.

This creamy concoction will keep you warm on cold nights. Chicken soup is said to help colds and other illness. This one won't dissapoint you in that aspect either.

This soup can be thickened by adding a little more cream and a little less broth, or a peeled and chopped potato at the same time as the onions.

Serves 4

* 2 tablespoons unsalted butter
1 onion - chopped
2 raw chicken breasts, cut into cubes or thin slices.(make sure to remove excess fat or grissle you find)
3 cups chicken stock or broth.
1/2 cup heavy cream (light cream is just fine)
1 teaspoon dried parsley
2 garlic cloves, crushed.
Dash of paprika, chilli powder, and if you like a few drops of tobasco.
Salt and Pepper to taste (TT = to taste messurment)

Cooking Instructions:

1. Melt the butter in your soup pan and add the onions and 2 pieces of crushed garlic, saute them until just slightly browned. If the garlic isn't browned, that's just fine over cooked garlic kills the sweetness and leaves it bitter. The garlic can also be removed from this recipe.
2. Add chicken pieces to pan, brown just lightly. If you are having trouble with the meat sticking to the pan, add a tablespoon or so of broth.
3. When the chicken is finished, add the rest of the broth and your seasonings.
4. Slowly bring to a simmer for aproximately 20 minutes, uncovered.
5. Add the cream and give a good stir to fully incorrporate it into your soup.
6. Remove from heat and serve.

Add a handful of your favorite croutons to each serving bowl for fun. The garlic can be removed at this point and should have left it's flavor behind, for those who like it but have trouble. Or you can eat it whole (like me).

*We use unsalted butter because as the soup simmers away it looses moisture and will get more salty. You can always add more salt, but you can't remove it. Margarin works.

This is my version of this recipe. To see the original, just scroll down.

The basic steps for this recipe involve only the broth, chicken and cream. Feel free to use your own spices of choice or play with the amount of cream. But keep in mind creams and milks should always be added near the end of a soup recipe.

Cream of Chicken Soup

Servers 4

4 tbsps unsalted butter
1 large onion - chopped
10 1/2 oz. pre-cooked chicken, shredded
2 1/2 cups chicken stock or broth. (buillion adds salt and fat, but can be used.)
1 tbsp fresh tarragon (for dried tarragon, use 1 tsp)
2/3 cup heavy cream
Salt and Pepper to taste
Fresh tarragon leaves, garnish after soup is cooked.

Cooking Instructions:

1. Melt the butter in the pot. Fry onions about 3 minutes.
2. Add the chicken and stock.
3. Bring to a boil, then simmer for about 20 minutes. Let cool, then process until smooth.
4. Season to taste with salt and pepper.
5. Add the tarragon, and simmer for 3 minutes.
6. Add a swirl of cream, and pour into bowl.
7. Garnish with tarragon leaf.