Cream of Chicken Soup with Parsley and Chives

Creamed soups often bring to mind the canned variety, but this recipe takes creamed soup to a whole new level of comfort and flavor. Say goodbye to the gelatinous goop and say hello to a delicious blend of aromatic vegetables, butter, egg yolks, cream, fresh herbs, and chicken. This soup is a perfect way to make the most out of your ingredients, minimizing waste while creating a nourishing and flavorful dish. The combination of celery leaves, carrot tops, and other aromatic flavors adds a beautiful depth to the soup, complementing the creamy and soothing taste of chicken, parsley, and chives. Adapted from James Beard’s Fireside Cookbook, this recipe promises to deliver a truly comforting and satisfying experience.

This Creamed Chicken Soup takes the concept of creamed soups to a whole new level. It’s a delightful combination of aromatic vegetables, tender chicken, and a rich and creamy broth. The addition of fresh herbs like parsley and chives adds a burst of freshness to each spoonful. Enjoy this comforting soup as a satisfying meal or a comforting appetizer. Remember, it’s best enjoyed right away as it may separate when stored. Get ready to savor the flavors and nourishing goodness of this homemade Creamed Chicken Soup.

Let’s explore the ingredients and instructions for making this delightful Creamed Chicken Soup.

INGREDIENTS:

• 6 celery stalks, including leaves
• 3 carrots, including the carrot tops
• 1 yellow onion
• 1 whole stewing hen (3 to 4 pounds)
• 2 leeks, cleaned
• 3 whole cloves
• 2 tablespoons butter
• ¼ teaspoon freshly grated nutmeg
• 6 egg yolks, beaten
• 2 cups heavy cream
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons chopped chives

INSTRUCTIONS:

Prepare the vegetables:

1. Pluck the leaves from the celery and place them in a stockpot.
2. Chop off the carrot tops and peel the carrots. Add both the peelings and tops to the pot.
3. Chop off the root and top ends of the onion, peel it, and add the onion trimmings to the pot.
4. Finely mince the celery, carrots, and onions, and transfer them to a mixing bowl.

Cook the chicken:

1. Rinse the stewing hen thoroughly and pat it dry.
2. Place the chicken in the stockpot and cover it completely with cold water by about 2 inches.
3. Pierce the leek with the cloves and add it to the stockpot alongside the chicken.
4. Simmer the chicken until it is completely cooked and tender to the bone, approximately 2 hours.
5. Carefully remove the chicken from the pot and allow it to cool. Once cooled, pick the meat off the bones and mince it finely.

Prepare the broth:

1. Strain the remaining broth through a fine-mesh sieve into a pitcher or jar, discarding the solids.
2. Wipe the pot clean with a kitchen towel.

Cook the vegetables and combine with chicken:

1. Melt the butter in a cast-iron skillet until it foams.
2. Add the minced vegetables to the skillet and fry them until they become fragrant and tender, about 5 minutes.
3. Transfer the cooked vegetables to a clean stockpot.
4. Stir in the minced chicken and pour the strained broth back into the stockpot.
5. Add the freshly grated nutmeg and bring the mixture to a bare simmer over medium heat.

Finish the soup:

1. Temper the beaten eggs by stirring a spoonful of broth into the eggs, then pour the mixture of eggs and broth into the simmering soup.
2. Gently stir in the heavy cream, chopped parsley, and chopped chives.
3. Season with salt and pepper according to taste.

Serve the soup:

1. Ladle the Creamed Chicken Soup into soup bowls.
2. Serve warm and enjoy the comforting flavors and creamy goodness.