Philadelphia Style
Chicken Soup

Ingredients

  • 1 small onion, peeled and finely diced
  • 1/2 carrot, peeled and finely diced
  • 3 stalks of celery, finely diced
  • 20 medium mushrooms, sliced
  • 1/2 pound butter
  • 3/4 cup flour
  • 1 1/2 quarts chicken stock
  • 1 to 2 pounds cooked, boned chicken meat
  • 1 cup sour cream
  • 1 teaspoon curry powder
  • dash of salt and pepper

Directions

In a thick-bottom pot : Sauté onion, carrot, celery, and mushrooms in butter on medium heat . Stirring constantly until onions are translucent

Lower heat , Stir in flour until a roux forms.

Simmer on low heat for about 2 minutes, stirring occasionally so it doesn't stick . Add chicken stock and stir until roux and stock are completely mixed and stock thickens and comes to a boil.

Add the chicken meat, sour cream, curry powder, and salt and pepper to taste

Simmer for about 30 minutes, stirring occasionally

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