Homemade Cream of Chicken Soup

[arthur_p_dent]

Tonight I made this Homemade Cream of Chicken Soup from Spend With Pennies.

https://www.spendwithpennies.com/homemade-cream-of-chicken-soup/

Aside from leaving out the onion and celery (somebody around here doesn’t like them), I followed the recipe as-is. Without sautéing the carrot I expected them to be undercooked. I was right, but they were only a little bit firm - not a deal breaker. I expect the same would have happened with the celery, had I used them.

Overall not bad, but the heavy cream makes it a pretty rich soup. A small bowl with a salad is plenty for dinner. No word yet on how it reheats, but I’ll find out at lunch tomorrow. I’ll probably make this again, but I’m thinking I’ll try substituting table cream for the heavy cream, to see if it lightens it up a bit.

Enjoy.  =]

Updates:

First, leftovers reheat just fine. Like any cream soup you have to warm it slowly to keep it from breaking, but it ends up tasting about the same as the first time around.

Second, I want to reiterate that this is a very rich soup. Frankly, after finishing up the leftovers, I’m kinda sick of it already. I had a thought to leave out the cream altogether - make it more like a soup version of a pot pie filling. The weather forecast says this is a good week for soup, so I might just give that a try.