Cream of Chicken Soup
Ingredients
- 4 C. basic chicken stock (or broth)
- 2 C. finely chopped celery
- 1 small clove garlic
- 3/4 c half and half
- salt and freshly ground white pepper to taste
- 2 C. cooked chicken, cut into cubes
- 1/2 C. finely grated Parmesan cheese
Directions
Pour stock into a large saucepan; bring to boil. Add cekery and garlic; simmer 10 minutes or until tender. Pour into blender or food processor; puree. Return to saucepan. Add cream, salt and pepper; bring just to boiling point. Stir in chicken and cheese; heat, stirring, until cheese is melted and soup is well blended. Serve.
