Sometimes, I want some soup to go along with a meal but need something fast and simple. I like this recipe because you can go as written or dress it up with croutons, some steamed diced vegetables, rice, diced chicken . . . Well, it leaves room for the cook’s imagination!
Cream of Chicken Soup
1/2 cup finely diced celery
3 cup chicken broth (Homemade is great but a good canned variety works well, too)
3 tablespoons all-purpose flour
2 tablespoons softened butter
Salt and pepper to taste
Dash of Poultry seasoning
1/2 cup cream
Simmer the celery in the chicken broth until tender. Run it through either a blender or use an immersion blender to puree and smooth it out. Mix together the butter and flour in another dish. Add a bit of the hot soup and stir to blend. Add this mixture back to the pot of soup and simmer for 10-12 minutes or until hot but not boiling. Add the cream and seasonings and bring back to a simmer and serve. Serves 4-6 depending on size of bowls or cups you are using.
Crazy Quilts, Catholics & Cookies 