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Cream of Smoked Chicken Soup
Food Management Staff
October 1, 2005
1 Min Read
FM Staff
YIELD: 48, 8-oz. servings
2 lbs. onions, 1/4" dice
1 lb. mushrooms, sliced
1 lb. celery, 1/4" dice
2 oz. garlic, minced
1/2 oz. thyme
2 oz. olive oil
2 gal. smoked chicken stock*
2 lbs. roux
1 qt. heavy cream
6 oz. butter, soft
1 oz. kosher salt
1 tsp. black pepper
3 lbs. smoked chicken
1 lb. frozen peas
Sautè onions, mushrooms, celery, garlic and thyme in olive oil. Add smoked chicken stock and simmer for at least 30 minutes.
Add roux and bring back to simmer. Add cream and soft butter. Pull or dice chicken and add to soup. Season with salt and pepper to taste
Add peas at time of service to retain their color.
*It is ideal to prepare your own smoked chicken stock, but liquid smoke can also be added to regular chicken stock as an alternative.
Recipe from Executive Chef Stan Walker, Rush University Medical Center, Chicago, IL.
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