Mother’s Cream of Chicken Soup
Servings Per Recipe: 4
Calories from Fat
Preheat the oven to 350°F. Toss the chicken with oil and ½ teaspoon each of salt and pepper.
Roast the chicken in the oven for 20 minutes or until cooked through. Cool slightly. Cut into a medium dice and reserve until needed.
Melt the butter in a medium stock pot over medium heat.
Add the onion, celery, and leeks and cook until softened. Add the garlic and cook for 1 to 2 minutes.
Stir in mushrooms and tomatoes. Add the wine and reduce. Continue to cook until all vegetables are softened, about 10 minutes.
Slowly incorporate the flour to make a roux. Cook for 3 to 4 minutes.
Add the chicken stock whisking constantly to keep flour from getting lumpy. Bring the soup to a boil and reduce to a simmer. Cook for 20 minutes or until the soup is thickened and the flavors begin to intensify. Stir often to keep roux from settling on the bottom of the pot and burning.
Add in the reserved chicken and stir in the heavy cream and remaining salt, and pepper.
Portion the soup into 4 serving bowls. Garnish with some chopped flat-leaf parsley.