We love making soups. They are usually pretty cheap, easy to make, and require little cleaning up afterwards. Today’s recipe is a new favorite and is kind of similar to our Chicken and Dumplings recipe we posted awhile back.
Soups are really easy for college students to make. And no we don’t mean any of those kinds of soup from a can. The basic principle of soup making is really easy for students to grasp – put stuff together in a pot and cook. Anyway, this recipe is perfect if you have some extra veggies in the fridge and left over chicken that you don’t know what to do with.
This was inspired from a trip to Panera Bread a few weeks back when Declan ordered their cream of chicken soup. We did some research online and found a couple recipes to combine and came up with our own. And here it is…
Cream of Chicken Soup
Perfect for a nice fall day and even better if you share it with someone special.
- Servings – 8 to 10
- Prep time – 15 minutes
- Cook time – 50 minutes
- 4 carrots chopped and peeled
- 3 celery stalks chopped
- 1 medium onion chopped
- 2 cups chopped mushrooms (use your favorite)
- 3 cooked and shredded chicken breasts
- 1 box (4.5 ounces) long grain wild rice
- 4 cups chicken broth
- 2 cups water
- 1 chicken bouillon cube
- 1 teaspoon dried parsley
- 1 teaspoon dried sage
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 2 cups heavy cream
- 1 stick of butter
- 3/4 cup flour
1. In a large pot over medium heat, heat 2 tablespoons of olive oil and sauté the carrots, onion, and celery for 7 minutes or until tender.
2. Add in the chopped mushrooms and cook for another 5 minutes.
3. Pour in the chicken, chicken broth, water and stir in the parsley, sage, rosemary, thyme, the bouillon cube and rice (do not add the seasoning packet to the soup). Bring to a boil and simmer for 25 minutes.
4. About 5 minutes before the soup is done simmering, melt a stick of butter in a separate sauce pan over medium-low heat.
5. In three installments, slowly stir in the flour. It should become very thick.
6. Slowly pour in the heavy cream to the roux and stir until even consistency. This should take about 3 minutes.
7. Once the soup is done simmering, slowly pour in the cream mixture and mix together.
8. Cover the pot, remove from heat and set aside to rest for 10 minutes. This will give it time to thicken up.
9. Serve and enjoy!