Cream of chicken soup

Serves 6

  1. 2 12in bone-in chicken breasts, skin removed and reserved
  2. 1lb leeks, halved and sliced 1/4in thick
  3. 2tb butter
  4. 1/2 cup flour
  5. 1/3 cup sherry
  6. 2 quarts stock
  7. 12oz yukon potatoes, cut into 3/4in pieces
  8. 3 carrots, cut into 1/2in pieces
  9. 3 sprigs thyme
  10. 1 bay leaf
  11. 1/2 cup cream
  12. 3tb chives
  • Place chicken skin in pot with 1tb water and cook on medium low heat partially-covered for 7 minutes. Uncover, raise heat to medium and cook for 3 minutes, flipping halfway.
  • Add 2-3 and cook for 3 minutes. Add flour and cook for 1 minute. Add sherry and cook for 1 minute. Whisk in broth, add 7-10 and chicken breasts and simmer covered for 20-25 minutes.
  • Set chicken aside and simmer covered for 20 minutes. Discard skin, thyme and bay leaf. Shred chicken and add to pot along with cream and chives and serve.
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