"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

CREAM OF CHICKEN SOUP Recipe

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This recipe for CREAM OF CHICKEN SOUP, by , is from DEBBIE'S COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
4 Tbsps. unsalted butter
1 large onion - peeled and chopped
10 1/2 oz. cooked chicken shredded finely
2 1/2 cups chicken stock
1 Tbsp. chopped fresh tarragon
2/3 cup double (heavy) cream
salt and pepper
fresh tarragon leaves, to garnish
deep fried croutons to serve

Directions:
Directions:
Melt the butter in a large saucepan and fry the onion for 3 minutes. Add the chicken to the pan with 1 1/4 cups of the chicken stock. Bring to the boil and simmer for 20 minutes. Allow to cool, then liquidize the soup. Add the remainder of the stock and season with salt and pepper. Add the chopped tarragon, pour the soup into a tureen or individual serving bowls and add a swirl of cream. Garnish the soup with fresh tarragon and serve with deep fried croutons.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Make garlic croutons, crush 3 to 4 garlic gloves in a pestle and mortar and add to the oil.
If you can find fresh tarragon, freeze-dried tarragon make a good substitute. Single (Light cream can be used instead of the double (heavy) cream.

 

 

 

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