HERBED CREAM OF CHICKEN SOUP
HERBED CREAM OF CHICKEN SOUP
Amy Hunter
4-6
30 minutes
Growing up, every casserole we ever ate had some kind of canned soup in it. Cream of mushroom and cream of chicken were the most popular, as far as I remember. What I don’t remember is anyone every eating the soup, you know, as soup. Maybe people do, but I’ve never seen it. But I know a good creamy soup is delicious, so I set out to make my own cream of chicken soup.
Disclaimer: I have no idea what is in the canned version, so this is not a recreation of anything. I hope that’s not what you’re expecting here, but I also hope that you’ll be pleasantly surprised with this recipe. It’s creamy, and loaded with chicken and fresh herbs, and has tons of flavor from a combination of bacon, cream, and the right seasonings.
As a lot of my recipes do, this one starts with Ava Jane’s Kitchen Avocado Oil in a pot. This one also ends with a drizzle on top, and it compliments it nicely. In between are some veggies, some herbs, and Ava Jane’s Kitchen Everyday Spice, a kind of lemon pepper seasoning, but better. It really compliments the soup nicely, and if you have some, this is a great use of it.
When done, you can top this soup with whatever you like. More fresh herbs, bacon, of course, some croutons, maybe even a little bit of hot sauce? Of course, you could also add this to a casserole if you want, but taste it first — you may be surprised to find it’s better than whatever you’re trying to recreate
Ingredients
- 4 slices bacon, chopped
2 tablespoons Ava Jane’s Kitchen Avocado Oil
- 1 onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
1 teaspoon Ava Jane’s Kitchen Everyday Spice Blend
- 2 tablespoons flour
- 2 cups chicken broth
- 3 cups milk
- 1/4 cup fresh chopped parsley
- 1 tablespoon fresh chopped chives or green onions
- 1 tablespoon fresh chopped dill
- 2 cups cooked, diced chicken
- Juice of 1 lemon
Colima Sea Salt and fresh ground black pepper, to taste
Directions
- In a large pot, cook the bacon until crisp. Remove with a slotted spoon.
- Add the Ava Jane’s Kitchen Avocado Oil, followed by the onion, celery, and garlic. Cook until softened. Add the seasoning and the flour. Cook for another minute.
- Add the broth and milk and bring to a boil. Reduce heat and simmer on low for 10 minutes. Add the herbs, chicken, and lemon juice. Heat for about 5 minutes.
- To serve, ladle into bowls. Top with the reserved bacon, a drizzle of Ava Jane’s Kitchen Avocado Oil, and a dash of Colima Sea Salt.