Cream of Chicken Soup
From: France, Quebec, Canada
Servings: 4
IngredientsPreparation
  • 2 tablespoons [30 mL] olive oil
  • 1 chicken breast, boned, skinned and diced
  • 2 carrots, peeled and sliced
  • 1 onion, sliced
  • Savory, to taste
  • Salt and pepper, to taste
  • 2 teaspoons [10 mL] curry powder [optional]
  • 4 cups [1 L] chicken broth
  • 1 tablespoon [15 mL] cornstarch [diluted in just a little water]
  • 1 cup [250 mL] cream [15% m.s.g.]
  • Into a casserole, brown together chicken dices with carrot and onion slices into hot olive oil stirring for 5 to 7 minutes seasoning mixture to taste with savory, salt, pepper and, if desired, curry powder.
  • Stir in chicken broth and diluted cornstarch.
  • Bring to a boil, lower heat, cover and leave to simmer for 15 minutes.
  • Remove from heat.
  • Pour in cream, reheat over low heat for 15 minutes, and serve.