This quick and easy Cream of Chicken Soup Recipe is perfect for a cold winter’s night. You can serve it with oyster crackers, hot buttered dinner rolls, or even a slice of onion cornbread.
Here are the ingredients for your convenience:
2-1/3 oz butter 1 med chopped onion 3 chopped celery sticks 3 chopped carrots 3 T flour 3-1/8 pints chicken stock 3 sprigs parsley 3 sprigs fresh thyme 1 bay leaf 17 oz cooked chicken, diced 2 T thick cream (heavy whipping cream) 2-1/2 tsp dry sherry 1 T salt freshly ground black pepper, to taste chopped parsley to garnish
Jane requested the following Pepper Pot recipe, which is a type of vegetable soup or stew, most popular in the Carribean. The authentic version of this dish is traditionally prepared with honeycomb tripe, but more modern versions include shrimp, chicken, beef, turkey, sausage, or ham. I hope that you will enjoy this stew Jane… I’ll have to try it one day! (more…)
I don’t know about you, but split pea soup is one of my favorites. It’s really funny though because when I was a child, I thought that the mere idea of eating something so green and pukey looking, was absolutely horrific.
Every time my mom made this soup, I just knew that I was in big trouble. I just knew that I had done something terribly wrong and that feeding me split pea soup was her covert way of punishing me. Big time. There was no other explanation for it. I’d rather have taken a whipping for this awful thing I must have done rather than eating such an awful, thick, and lumpy looking concoction in my bowl. (more…)
This is my number one recipe for homemade Chinese hot-and-sour soup although I can’t take credit for it. Ruth, who is the owner of a catering company in Florida, gave it to me about a year or so ago. I think that it’s wonderfully aromatic and tasty.
I’ve eaten hot-and-sour soup in five star restaurants and no star restaurants and you know what? It doesn’t make a bit of difference where you eat it; it just depends on the chef’s recipe and whether or not he or she will take the time to do the prep work. (more…)
Okay, I am truly a chicken noodle soup lover. Actually, I don’t know anyone who isn’t. Especially if the soup’s base is from homemade chicken stock. This is one such recipe. Although the stock is simmered for six to eight hours, there’s just no comparison. You may want to make the stock on one day and make the soup on another. Whatever you do, DON’T use canned stock. It won’t do this soup justice. (more…)
This wonderfully rich and creamy potato soup is perfect as a starter or can be served with a fresh green salad and slices of buttered French bread to make this meal complete. (more…)
This is my number one recipe for homemade Chinese hot-and-sour soup although I can’t take credit for it. Ruth, who is the owner of a catering company in Florida, gave it to me about a year or so ago. I think that it’s wonderfully aromatic and tasty.