Cream of Chicken

Ingredients

• 1lb chicken breast
• 3 carrots
• 3 celery sticks
• 1 med or large sweet onion
• 1/4 cup butter
• 1/3 cup flour
• 4 cups chicken stock
• 1/2 tsp thyme
• 1/2 tsp parsley
• salt and pepper to taste
• 1tbsp white wine
• 1/4 cup heavy cream
• Loaf of bread for dipping

Preparation

• Salt the chicken for 10 minutes, flatten, and grill on the cast iron pan until cooked through. Slice or shred into bite sized pieces and set aside
• Slice carrots and celery, and dice the onion into small 1/4 to 1/2 inch pieces
• Melt the butter in a dutch oven
• Over medium heat, cook the vegetables with the lid on for 12 minutes
• Remove the lid and add the flour. Mix until coated and cook for one additional minute
• Add the chicken stock and stir while bringing the soup to a boil
• Turn down the heat to medium
• Add the thyme, parsley, salt, and pepper. Add the tbsp of white wine.
• Cook on medium, with the lid off and stirring frequently, for 15 minutes
• Add prepared chicken and heat through.
• Take off heat and add the heavy cream. Serve immediately with sliced bread.