Marty Aftewicz

Shakin’ Creamy Chicken Soup

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martyatl

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Shakin’ Creamy Chicken Soup

This soup recipe is supposedly handed down from the Shakers, a religious sect that spun off from the Quakers in the mid-1700s. They aren’t around anymore since they practiced celibacy. I wonder how they thought that would work out long term. 

Anyhow, the soup is souper-tasty and easy to make. You’ll likely add this recipe to your list of favorites and you won’t have to become celibate to make it!

Total time to prepare – Approximately 1 hour 30 minutes. Serves twelve (10-12).

 Special Equipment Needed:

  • Dutch oven or stockpot

Ingredients

  • 14 cups Chicken Broth
  • 1 Sweet Onion, diced
  • 4 Garlic cloves, minced
  • !/4 cup Butter (1/2 stick)
  • 1 cup Heavy Whipping Cream
  • 1 cup Celery, thinly sliced
  • 1 1/2 cup Water
  • 3/4 cup All-purpose flour
  • 2 cups of Rostisserie Chicken, shredded – white or dark meat, or mixture
  • Salt and black pepper to taste
  • 12 oz Egg noodles
  • 1/4 cup Chopped Parsley

Directions

  1. Place the diced onion, minced garlic, and thinly sliced celery into a dutch oven or stockpot with one cup of the broth. Simmer on low with no lid.
  2. While step one is simmering, add 1 cup of broth and the butter in a small saucepan. Bring to a boil and continue boiling for 15-20 minutes until the liquid is reduced to about 1/4 cup and has the consistency of syrup. Remove from heat and gently stir in the whipping cream with a whisk or wooden spoon. Set aside. The vegetables and spices in the pot should now be tender. Add the remaining 12 cups of broth and bring to a boil. Simmer uncovered for about 15 minutes. 
  3. While the broth is simmering, shred the chicken. Do not use the skin and you may use white or dark meat, or any combination you prefer. Set aside.
  4. Bring another large pot of water of boil, add salt and add your pasta. Cook per the package instructions. You may use any type of noodles you prefer.
  5. Combine the water and flour in a medium bowl and whisk until smooth. You may use one of those tiny electronic frothers or immersion blender if you prefer. If you prefer your soup to be less thick, reduce the amount of flour. Stir into the pot, return to a boil and stir constantly while simmering for about 2 minutes. Your soup will begin to thicken. 
  6. Stir in the reserved cream mixture, add the shredded chicken and season to taste with salt and pepper. Keep the soup on low but DO NOT BOIL. Sprinkle the parsley over the soup. 
  7. Enjoy! and visit me at www.martyatl.com for more Recipes for a Happy Life and interesting stories.

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