Cream of Chicken Soup

Ingredients

• 2 kg chicken bones
• 3 litres water
• 3 large onions, roughly chopped
• 4 cloves garlic, minced
• 2 stalks celery, chopped
• 2 medium carrots, chopped
• oil
• 1/2 cup butter
• 1/2 cup all-purpose lour
• 3 tbsp chopped parsley
• 1/2 cup heavy cream
• salt
• freshly ground black pepper

Instructions

1. 1

   In a soup pot add a small amount of oil then sweat the garlic, onions, celery and carrots.

2. 2

   Once vegetables turn brown on the edges pour water and add the chicken bones. Bring to a boil then simmer for 1 1/2 hours.

3. 3

   Prepare a separate pot then using a fine mesh sieve, strain the stock into the clean pot separating the solids, set solids aside.

4. 4

   Place pot into a stove top then continue to simmer in medium heat until the stock is reduced to around 8 cups.

5. 5

   For the discarded solids, extract chicken meat from the bones and set it aside. Separate also the cooked celery and carrots.

6. 6

   In another pot, melt the butter in low heat, add the flour then mix to form a roux. Once roux is thick and well incorporated gently pour the reserved reduced stock while constantly mixing, making sure it’s free of lumps. Bring to a boil then lower to simmering heat, simmer for 5 minutes.

7. 7

   Pour the cream, add the chicken meat and vegetables reserved earlier and the chopped parsley, mix well then season with salt and freshly ground black pepper.

8. 8

   Serve.