If this cream of chicken soup were only delicious, I wouldn't post it here! So why am I sharing it at all then?!
First of all, appearance and colors are very important to me when I serve meals and this soup fits the bill perfectly for me. It looks as wonderful as it tastes!
This is also a elegantly surprising addition for wedding receptions. I know because I catered one recently for a friend and I got only the most wonderful compliments on it!
And finally, it's one of those recipes that's just right for those cold winter evening snack! Right, Chef?
So let's make some soup! :)
2-3 tablespoons of butter
1 medium onion
400 g of boneless chicken breast
3 cups of chicken stock
1 cup of cream
Salt, pepper to taste
1 tablespoon of parsley, finely chopped
Peel and wash the onion. Chop it into slices
In a medium sized pan, melt the butter over the low heat. Add chopped onion in the pan and cook for 3-4 minutes.
Wash the leek and trim some of the green of it. Slice it like the onion and add it the pan. Continue cooking for 5-7 more minutes, stirring constantly.
Wash the chicken breasts thoroughly. Dry with paper towels. Cut the chicken into small pieces and add to the pan.
Next add the chicken stock, seasoning with a just bit of salt and pepper. Simmer for around 30 minutes until all ingredients get soft enough and thoroughly cooked!
Here's where we can get a bit creative:
Add a touch of one or two of your favorite seasonings. I like to add a few drops of soy sauce or Maggi, or my other favorite - Vegeta seasoning!
Now, remove just the cooked chicken from the pan, and put the remaining soup into a blender. Process the soup until it all gets very smooth.
Pour the soup back to the pan, add back the chicken. Then cook for 5-7 more minutes on low heat.
In a cup, add some of the liquid soup and cream, and mix everything well together.
Put the mixture back with the soup. Cook 2-4 minutes, but not more.
Garnish with parsley, and serve immediately.