Hearty Chicken Soup

Oxmoor House
6 cups


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3 medium onions, chopped
6 stalks celery, chopped
1/2 cup butter or margarine
1 tablespoon all-purpose flour
1 (3- to 3 1/2-pound) broiler-fryer, cut up and skinned
8 cups water
1 1/2 teaspoons whole peppercorns
1 1/2 teaspoons salt
1 cup whipping cream
1/4 cup plus 2 tablespoons all-purpose flour
Hot cooked rice


Sauté onions and celery in butter in a large Dutch oven until tender. Sprinkle 1 tablespoon flour over sautéed vegetables; stir well. Cook over low heat 10 minutes, stirring occasionally.

Add chicken, water, peppercorns, and salt to Dutch oven; bring to a boil. Cover; reduce heat, and simmer 1 hour or until chicken is tender.

Remove chicken from broth; bone, and chop chicken. Strain broth, and discard vegetables. Skim off excess fat. Return chicken and broth to Dutch oven. Combine whipping cream and 1/4 cup plus 2 tablespoons flour; stir into broth. Cook over medium heat, stirring constantly, until mixture is thick and bubbly. Serve immediately over rice.

Created date

February 2010