Hearty Cream of Chicken Soup

Name: Hearty Cream of Chicken Soup
Yield: Serves 6
Ingredients: 2 (12-ounce) bone-in, split chicken breasts, skin removed and reserved, trimmed; , Salt and pepper; 1 tablespoon, water; 1 pound, leeks, white and light green parts only, halved lengthwise, sliced 1/4 inch thick, and washed thoroughly (2 1/2 cups); 2 tablespoons, unsalted butter; 1/2 cup, all-purpose flour; 1/3 cup, dry sherry; 8 cups, chicken broth; 12 ounces, Yukon gold potatoes, peeled and cut into 3/4-inch pieces; 3 , carrots, peeled and cut into 1/2-inch pieces; 3 , sprigs fresh thyme; 1 , bay leaf; 1/2 cup, heavy cream; 3 tablespoons, minced fresh chives

47 comments

Appears in Cook's Country April/May 2014

Main Courses

Chicken

Soups

Could we get deep, long-simmered chicken flavor on a weeknight timetable? Yes, if we made the chicken skin do double duty.

SERVES6

TIME1¾ hours

WHY THIS RECIPE WORKS

The canned version of this creamy soup is anything but satisfying, but could we make a homemade version that wasn’t too labor-intensive? We start with store-bought chicken broth, which we infuse with even more flavor by using it to simmer b...

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