Cream of Chicken Soup


  • 1/2 cup leeks (quartered)
  • 1 carrot (diced)
  • 1 stalk celery (diced)
  • 2 Tbsp. dry sherry
  • 1 (14 oz.) can chicken broth
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  • 1/2 tsp. chicken bouillon
  • 1/2 tsp. dried sage
  • 1/2 tsp. dried thyme
  • 1 cup cooked chicken
  • 1/2 cup half and half cream
  • 1/4 cup all purpose flour
  • 1/4 cup milk


In a (1 1/2 qt. deep) casserole dish, combine the raw vegetables, sherry and 1/2 of the broth. Microwave at full power for 7 minutes. Drain broth from casserole dish into a saucepan. Put vegetables into a blender and puree. Place pureed veggies in the saucepan. Stir in remaining broth, bouillon, and spices. Bring to boil. Add chicken and cream. Reduce heat. Stir slowly into mixture of flour and milk.

By Terri from NV


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