Chicken cheese soup is an exquisite combination of tender chicken meat, cream cheese, and a variety of vegetables, creating a rich flavor and texture of the dish.
Ingredients:
- tablespoon olive oil
- Salt/Pepper
- 2 teaspoons Italian seasoning
- 570 grams dry white wine
- 3 tablespoons oil
- 1 medium yellow onion, diced
- 128 grams carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 31 grams flour
- 1.18 kilograms chicken stock
- 242 grams cream (or half milk/half cream)
- 1 chicken stock cube
- 680 grams potatoes
- 273 grams frozen vegetables (corn and peas)
Spices: - 1 teaspoon dried parsley
- 0.5 teaspoon each dried basil, oregano, mustard powder, onion powder
- 0.25 teaspoon each ground sage, salt, and celery salt
- Pepper to taste
Directions:
- Pat the chicken dry with a paper towel and season with salt, pepper, and Italian seasoning on both sides.
- Heat the olive oil in a large saucepan or soup pot over medium heat. Make sure the pan is hot enough so the chicken cooks immediately when you add it. Add the chicken and cook for 3-4 minutes on each side, then remove and set aside. (Don’t cook all the way through in the middle – that’s okay, it will cook through in the soup and be juicy). Set aside and let stand for 10 minutes, then cut into pieces.
- Turn off the heat. Add the wine and turn the heat to medium. Use a silicone spatula to “scrub” the bottom and sides of the pan. Let the liquid reduce by half, about 4 minutes.
- Add the butter and let it melt. Add the onion, carrot, and celery. Stir. Sauté for 5-6 minutes.
- Add garlic and spices. Cook for 1 minute.
- Add flour and stir. Cook for 2 minutes, until the raw flour smell is gone.
- Add chicken stock in small batches, stirring constantly. Make sure to do this slowly. Add cream in the same manner. Then add chicken stock.
- Bring soup to a boil, then reduce the heat to a simmer. Add shredded chicken back in, along with any juices from the pan. Simmer, uncovered, for 15-20 minutes. (Tip: If you have chicken bones, add them to the soup for more flavor and remove them at the end.)
- Peel and dice potatoes and add tothe soup along with frozen vegetables.
- Simmer soup until potatoes are done.