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Creamy chicken soup

November 5, 2009



  • 3 lb whole chicken
  • 2 lbs mushrooms sliced
  • 64 oz stock of your choice
  • 1 cup dry white wine
  • 8 oz fresh goat cheese
  • 1 very large onion diced
  • 4 cups of celery diced
  • 6 cloves of garlic minced
  • 3 bay leaves
  • 1 tbls celery seed
  • Salt to taste
  • Fresh ground black pepper to taste

Boiled chicken in stock for 2 hours with the bay leaves and the celery seed. I usually skin the chicken first to avoid having to take the fat off of the soup in some other way.

In separate pan I sauteed the garlic, onions, celery, and mushrooms until soft. Then I added the wine and brought it to a boil and turned it off while I waited for the chicken.

Once the chicken is done I remove the chicken from the broth and let cool. I take out the bay leaves from the stock.

I crumbled the goat cheese and melted it in the broth at this point.

Once cool I take all the meat off the chicken and cut it up in very small pieces. At this point all is thrown together–the chicken, broth with goat cheese and the sauteed veggies with the wine. Heat all together to blend flavors, then serve.

If you want a creamier soup you can add a 1/4 cup flour after first adding water very slowly until you have a liquid. Drizzle in the flour with water while stirring a boiling soup. I did not add the flour and liked it just as it was.

One can also add rice which I intend to do tomorrow for the second round. I like steaming the rice separately.

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