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Hearty Cream Of Chicken Soup

Ingredients
  Chicken 2 1⁄2 Pound, cut up
  Onion 1 , peeled
  Carrot 1 , scraped and cut into 1-inch pieces
  Parsnip 1 , peeled and cut into 1-inch pieces
  Garlic 2 Clove (10 gm), peeled
  Black peppercorns 6
  Fresh parsley sprigs/Dried parsley - 1 teaspoon 2
  Bay leaf 1
  Thyme 1⁄2 Teaspoon
  Raw rice 1 Cup (16 tbs)
  Salt 2 Teaspoon
  Water 8 Cup (128 tbs)
  All-purpose flour 3 Tablespoon
Directions

MAKING
1) In a slow cooker, place all the ingredients except for the flour.
2) Cover the cooker and cook on LOW for 10 to 12 hours.
3) Before it is time to serve, take out the chicken parts from the soup. Let the chicken cool.
4) Skin and bone the meat and cut it into small cubes. Set the meat aside.
5) From the soup, skim about 2 tablespoons of chicken fat.
6) Over moderate-high heat, place a medium skillet and add the fat to it.
7) Add the flour, stir well and then beat in 1 or 2 cups of the chicken bouillon all at once. Keep the sauce smooth by working quickly.
8) Let the sauce simmer for 5 to 6 minutes and then return it to the slow cooker.
9) Add the cubed chicken to the soup, increase the heat to HIGH and simmer for 2 to 3 minutes prior to serving.

SERVING
10) Ladle the hot soup into individual soup bowls and serve while still piping hot. Makes a delectable appetizer.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Chicken
Preparation Time: 
10 Minutes
Cook Time: 
650 Minutes
Ready In: 
0 Minutes

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