Cream of Chicken Soup

Soup's on!!! Nothing like soup, salad, and bread night...

There’s a chill in the air, and it calls for comfort food! This and homemade gluten-free bread made my family very happy. Hint: double batch it and freeze half… You’ll be happy you did.

Ingredients

• ¼ cup butter or Ghee

• 1 onion finely diced

• ⅓ cup all-purpose flour or gluten-free flour

• ½ teaspoon poultry seasoning

• ⅛ teaspoon dried thyme leaves

• 4 cups chicken broth

• 2 teaspoons dry sherry

• 1 bay leaf

• 2 carrots finely chopped

• 2 celery ribs finely chopped

• 1 cup frozen peas

• 2 cups cooked chopped chicken

• 1 cup of milk (your fav) 

• salt and pepper to taste

Directions

1. In a large pot, cook onion in butter over medium heat until softened, about 4 minutes.

2. Add flour and seasonings, stir and cook 1 minute more.

3. Stir in broth a bit at a time, whisking until smooth after each addition.

4. Add sherry, bay leaf, carrot, and celery, peas, and simmer 12-14 minutes or until vegetables are soft.

5. Add chicken and cream. Simmer 5 minutes more.

6. Discard bay leaf, season with salt and pepper to taste.

7. Garnish with parsley if desired and serve.

Enjoy!