"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Cream of Chicken Soup ~ "A Sunday Night Soup" Recipe

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This recipe for Cream of Chicken Soup ~ "A Sunday Night Soup", by , is from The Ewart Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

karen ewart
Added: Tuesday, February 19, 2008


6 Tblsp sweet butter
2 cups finely chopped yellow onions
2 carrot, peeled and chopped
5 cups of "good" chicken stock
6 parsley sprigs
1 chicken, 2 1/2 - 3 lbs
1/2 cup long-grain rice (NOT converted or instant)
salt & freshly ground pepper to taste
1 cup half n half (optional)

Melt the butter in a pot. Add onions and carrots and cook
over low heat, covered until vegetables are tender, about 25 -
30 minutes.
Add the stock, parsley, chicken and rice. Bring soup to a low
boil, reduce heat and cover. Cook till chicken is tender,
approx 45-60 minutes.
Turn heat off, allow chicken to cool in the stock. Remove the
chicken from the soup, clean off meat and dice.
Process the solids in food processor or blender. Return
pureed soup to the pot, add the diced chicken, stir in
additional broth if needed and add the half n half. Season to
taste with salt and pepper, serve in warm bowls. You can
offer crispy chinese noodles as a garnish, optional.

Number Of Servings:
Number Of Servings:
4-6 portions
Personal Notes:
Personal Notes:
Allison's favorite, the cream is optional as the rice sometimes
makes it creamy without adding the half n half.




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