Savory Cream of Chicken Soup

Rich and creamy homemade cream of chicken soup. I created the recipe for my husband who loves the goopy yellow stuff from a can. He said he will never be able to eat the canned stuff again! Great on a chilly night with good bread or crumpets with plenty of butter.

INGRIDIENT

2 tablespoons extra-virgin olive oil

1 ½ pounds skinless, boneless chicken breast halves

1 large onion, chopped

2 cloves garlic, chopped

2 slices bacon, chopped

4 cups chicken stock

½ cup dry white wine

4 tablespoons salted butter

4 tablespoons all-purpose flour

½ cup cream

salt and ground black pepper to taste

DIRECTION

Step: 1

Heat oil in a large pot over medium heat. Add chicken, onion, garlic, and bacon. Cook and stir until chicken is browned on all sides, 5 to 7 minutes.

Step: 2

Add stock and white wine. Lower heat and simmer for 15 minutes. Remove chicken to a plate. Strain liquid into a bowl and separate onion and bacon.

Step: 3

Return onion and bacon to the pot. Add butter and melt over medium heat. When butter bubbles, whisk in flour. Cook and stir until flour takes on a little color, 3 to 4 minutes. Whisk in reserved chicken stock. Simmer for 5 minutes.

Step: 4

While the soup is simmering, shred chicken with your hands.

Step: 5

Remove soup from the heat and puree with an immersion blender until smooth. Whisk in cream. Stir in chicken.