Cream of Chicken Soup

Cream of Chicken Soup
from Ellen's kitchen, thanks to Cook's Country


  • 2 (12 oz) bone-in, split chicken breasts, skin removed and reserved
  • salt and pepper
  • 1 tbs water
  • 1  lbs leeks, white and green parts only, halved lengthwise, sliced 1/4 inch thick
  • 2 tbs unsalted butter
  • 1/2 cup all purpose flour
  • 1/3 cup dry sherry
  • 8 cups chicken broth
  • 12 oz Yukon gold potatoes, peeled and cut into 3/4 inch pieces
  • 3 carrots, peeled and cut into 1/2 inch pieces
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 1/2 cup heavy cream
  • chicken breasts with salt and pepper.  Place water and chicken skin in cold Dutch oven and cook over medium-low heat with lid slightly ajar until enough fat has rendered from skin to coat bottom of pot, about 7 minutes.
  • increase heat to medium, and continue cooking until skin is browned, about 3 minutes, flipping halfway through.  Add leeks and butter and cook until just softened, about 3 minutes.  Stir in flour and cook for 1 minute.  Stir in sherry and cook until evaporated, about 1 minute.  Slowly whisk in broth until incorporated.  Add potatoes, carrots, thyme, bay leaf, and chicken breasts and bring to boil.  Reduce heat to medium-low and simmer, uncovered, until chicken registers 160, 20-25 minutes.
  • chicken to clean plate and let cool 20 minutes.  While chicken cools, continue simmering broth for 20 minutes.  Using shallow spoon, skim excess grease and foam from surface of soup.  Remove and discard chicken bones and shred meat into 1 inch pieces.  Remove chicken skin, thyme, and bay leaf from soup and discard.  Off heat, add cream and shredded chicken, stirring to combine.  Season with salt and pepper to taste.


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