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Friday, November 9, 2012

Creamy Chicken Soup

I created this soup recipe to mimic my favorite chicken pot pie recipe. The real secret is letting the butter brown before adding the carrots and the onions. It gives the broth such amazing flavor(and which sadly I didn't get a picture of). Another thing that makes this soup excellent is that you let the onions saute in the browned butter until they almost caramelize. It brings out the carrots sweetness and ensures that they are really tender(nothing worse than a crunchy carrot in soup)

This soup has been one of my son's favorite meals for a few years now. It is the ultimate comfort food and perfect for fall/winter days especially if anyone has a cold.

I made Western-style dumplings this time(which were delightful- like soft little rolls floating in the creamy broth), but you can add noodles instead and make it chicken noodle soup.

1 ½ cups diced onion
1 ½ cups diced carrots
¼ cup butter
½ cup flour
6 cups water
2 tbsp powdered chicken bouillon (2 tsp if you use American style bouillon)
¼ tsp sage
¼ tsp thyme
fresh ground pepper to taste
1 large chicken breast cut into small cubes
2 medium pealed and diced
1 cup dry noodles (optional- do not use if making dumplings)

In a sauce pan melt butter over medium heat and cook until the milk proteins start to brown. Be careful not to overbrown the butter.
While the butter is melting dice carrots and onions.
After butter has browned, add carrots and onions to the pot and saute in browned butter until tender- 10-15 minutes.

While the carrots and onions are cooking, peel and dice the potatoes. Cut up chicken breast. I like to cut the chicken up rather small, because its much easier for my kids to eat.

When the onions start to appear translucent its time to add the flour.
Add the half cup of flour to the pot and stir to combine.
Cook for 1-2 minutes, scrapping the bottom as needed.
Add first 2 cups of water. Scrape up all of the browned butter and flour on the bottom of the pot- use a metal spatula if necessary but make sure you get all of it up or it will scorch on the bottom of your pan.

Once you have incorporated all of the browned butter and flour, stir in the rest of the 4 ups of water.

Add dried sage and thyme.
Add powdered chicken bouillon.
Add potatoes. Cook 5 minutes.
And chicken.
* If using noodles add an additional cup of water and add noodles.

If making dumplings, add to the pot in tablespoon-fulls then cover with lid. Lift the lid and stir soup every 2-3 minutes, scraping the bottom of the pot each time. Cook 7 minutes after adding the dumplings.


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