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.
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.
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.
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.
While the soup is simmering, shred chicken with your hands.
Remove soup from the heat and puree with an immersion blender until smooth. Whisk in cream. Stir in chicken.
Per Serving: 360 calories; protein 25.1g; carbohydrates 8.3g; fat 22.9g; cholesterol 102.9mg; sodium 962mg.