Whisk cream of chicken soup

ra_mom

Sun, Sep 15 2024, 3:56 pm

Cream of Chicken Soup
Chantzy Weingarten

2 tbsp oil
2 Spanish onion diced
6 garlic cloves chopped
3-4 lbs chicken bone (in net bag)
3-3.5 lbs chicken cutlets (in ne
2 large zucchini peeled
4 large potatoes peeled
24 oz bag frozen cauliflower
2.5 tbsp kosher salt (1.5 tbsp table salt)
10.5 cups water

In a large soup pot sauté onion and garlic until translucent. Add all ingredients (water to just cover veggies). Bring to a boil, then reduce heat and simmer for 2.5 hours.
Discard bones and set cutlets aside.
Blend soup until creamy. Shred or dice cutlets and add back into blended soup.

Last edited by ra_mom on Sun, Sep 15 2024, 4:02 pm; edited 1 time in total

amother

↑ OP

Sun, Sep 15 2024, 3:58 pm

ra_mom wrote:

Cream of Chicken Soup
Chantzy Weingarten

2 tbsp oil
2 Spanish onion diced
6 garlic cloves chopped
3-4 lbs chicken bone (in net bag)
3-3.5 lbs chicken cutlets (in ne
2 large zucchini peeled
4 large potatoes peeled
24 oz bag frozen cauliflower
2.5 tbsp kosher salt (1.5 tbsp table salt)
10.5 cups water

In a large soup pot sauté onion and garlic until translucent. Add all ingredients (water to just cover veggiew). Bring to a boil, then reduce heat and simmer for 2.5 hours.
Discard bones and set cutlets aside.
Blend soup until creamy. Shred or dice cutlets and add back into blended soup.

thank you so so much!!!!

amother

Seashell

Sun, Sep 15 2024, 4:03 pm

amother OP wrote:

does anyone have the whisk from this week that doesn’t mind posting the cream of chicken soup recipe ? I by mistake threw mine out and wanted to save it

2 tablespoons oil
2 large spanish onions diced
6 cloves garlic, chopped
3-4 lbs. chicken bones
3-3 1/2 lbs chicken cutlets
2 large zucchini, peeled
4 large potatoes, peeled
1 24 ounce bag cauliflower
2 1/2 tablespoons kosher salt
10 1/2 cups water

1. Heat oil in a large pot over medium heat. Saute onions and garlic until translucent.
2. Place chicken bones and cutlets each into a separate net bag. Add both net bags, along with zucchini, potatoes, cauliflower, salt, and just enough water to cover the vegetables. Bring to a boil, then reduce heat and simmer for 2 1/2 hours. Discard checken bones and set cutlets aside. Use an immersion blender to blend broth and vegetables. Shred or dice cutlets and add back into the blended soup.

I've made this soup many times already and this is a family favorite. From my experience, it's enough to add the cutlets 45 mins before you finish cooking the rest of the soup, otherwise it dries out.