Seasonal Soups and Stews: Hilltop Cream of Chicken Soup with Fines Herbs

Chase away the winter blues with robust seasonings.

| December/January 2002

This Hilltop Cream of Chicken Soup with Fines Herbs is an old favorite from the 1950s, updated with fresh herbs. The recipe has been adapted from our book Southern Herb Growing (Shearer Publishing, 1987; revised 1997). MAKES 2 1/2 QUARTS

• 1 chicken, 2 1/2 to 3 pounds, cut into serving pieces
• 4 cups water
• 1 large onion, chopped
• 1 cup sliced celery
• 1/2 cup shredded carrot
• 1 tablespoon chopped fresh sweet marjoram (1 teaspoon dried)
• 1 1/2 teaspoons chopped fresh sage (3/4 teaspoon dried)
• 1 1/2 teaspoons chopped fresh thyme (3/4 teaspoon dried)
• 1 tablespoon chopped fresh parsley
• 3 bay leaves, fresh or dried
• 1/2 cup butter or margarine
• 1/2 cup all-purpose flour
• 3 cups milk
• 1 cup heavy cream
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon powdered turmeric
• 3/4 to 1 cup cooked white rice
• Salt and freshly ground white pepper to taste
• Additional chopped fresh parsley for garnish

1. Place the chicken pieces, water, vegetables, sweet marjoram, sage, thyme, parsley, and bay in a large, heavy pan (not a tall, deep stock pot) and bring to a boil. Cover, reduce heat, and simmer until chicken is tender, adding more water as needed to keep ingredients covered by about 2 inches.

2. Remove the chicken from the pot. Cool until it can be handled; remove the skin and bones and cut the meat into bite-size pieces.

3. In a large saucepan, melt the butter and blend in the flour. Cook until bubbling; gradually pour in the milk, stirring constantly. 

4. Add the cream, nutmeg, and turmeric. Continue cooking over medium heat until thickened and smooth; stir constantly to keep the mixture from sticking. 

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