Chicken And Sauerkraut Cream Soup

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 1 chicken, about 2 1/2 pounds
• 6 -8 cups water
• 1 bay leaf
• 1 cup celery, finely chopped
• 1 cup onion, finely chopped
• 1 cup carrot, finely chopped
• 4 chicken bouillon cubes
• 1 1/2 cups whipping cream (or half and half)
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 (14 ounce) can sauerkraut, chopped, rinsed and drained
• salt
• pepper

Recipe

• 1 combine chicken, water and bay leaf in large pot and bring to boil over medium-high heat.
• 2 reduce heat to medium-low and simmer until chicken is cooked, about 45 minutes.
• 3 remove chicken and set aside until cool enough to handle. remove and discard bay leaf. when chicken is cool, discard skin and bones. cut meat into bite size pieces.
• 4 set aside 1 cup of chicken broth from the pot.
• 5 add celery, onion, carrot and bouillon cubes to broth in the pot.
• 6 place over medium-low heat and simmer until vegetables are tender, about 12-15 minutes.
• 7 reduce heat to low, stir in cream and bring mixture to a gentle simmer.
• 8 meanwhile, melt butter in small saucepan over low heat. add flour and whisk constantly 3 minutes.
• 9 blend in the 1 cup of reserved broth. increase heat to medium and cook until thickened, stirring constantly.
• 10 gradually whisk this gravy into the vegetable mixture in the pot and simmer until slightly thickened.
• 11 add cut up chicken pieces to the soup and stir in the rinsed and well drained sauerkraut. (chopped sauerkraut is easier to eat with a spoon.).
• 12 season to taste with salt and pepper.