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LOCATION: Recipes >> Soups >> Cream Chicken 01

Print this Recipe    Cream Chicken 01

Cream of Chicken or Turkey Soup
Serves 8

3 to 5 pounds of chicken or turkey, cut-up
4 cups chicken stock (I make from bouillon cubes/granules)
1 bay leaf
1 onion, chopped
1 rib celery, chopped
1 carrot, sliced

1/2 cup butter or margarine
1/2 cup flour

2 cups milk
2 cups cream

1/4 tsp dried thyme
1/4 tsp marjoram
1/4 tsp chives (or other fresh herbs)
1/8 tsp nutmeg
1/2 tsp turmeric
3/4 cup cooked rice
salt and pepper

chopped parsley
toasted sesame seeds

Place poultry, stock, bay leaf, onion, celery and carrot in a large
pot and bring to a boil. Reduce heat; cover and simmer for 1-1/2
hours or until meat is tender. Remove meat, allow to cool, then
remove skin and bones, and chop meat into bite size pieces. Strain
broth and put aside. Melt butter in a large saucepan and blend in
flour. Add milk and cream and cook gently until thickened, stirring
constantly. Add herbs, nutmeg, turmeric, rice, broth and meat.
Heat thoroughly but do not boil. Season to taste with salt and
pepper. If desired garnish with parsley and sesame seeds.


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