Creamy Chicken Soup?

Lu1 · **Posted:** Fri Sep 14, 2012 5:11 pm

I'm making some meals for a dear friend who is undergoing chemo. I wanted to make Chicken Soup with a creamy texture. Can I add heavy cream to the soup? How much? I'm making 4 quarts of soup. I've tried making a roux and adding it and unfortunately it didn't work out too well. Any advice would be appreciated. Thanks!

Lu

Darcie · **Joined:** Thu Dec 18, 2008 7:18 pm **Posts:** 1244

You'd have to add a lot of cream to get the texture I think you are after. I would a) cut back on the broth or water, b) add cream (~1 cup) and c) use a cornstarch slurry to thicken it. IMO too much cream masks the flavor. YMMV

jeanf · **Posted:** Sat Sep 15, 2012 11:46 am

Lu, I make a soup that uses pureed canned white beans to thicken and make creamy, however it's a mainly veggie and bean soup that starts with water, not stock.
I also thought of a potato cooked in the pot and then pureed.
Failing that, evaporated milk?

I'm not a fan of creamy chicken soup, so no idea if any of the above will work. Good luck and hope your friend kicks cancer's butt.

marygott · **Joined:** Fri Jan 09, 2009 4:34 pm **Posts:** 2011

Hi Lu

I have made this recipe from Cooking Light that might be a starting point for you. www.myrecipes.com/recipe/cheddar-chicke ... 000222388/ it uses a roux plus cheese.

I also make a couple soups (cauliflower and potato ) where a lot of the creaminess comes from pureeing some of the veggies. I agree that more than a touc bof cream tends to mask the flavors. I tend towards brother soups so am also not a good source.

I hope your friend makes a full recovery. She is lucky to have you.

Mary