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Add a photoThis soup recipe has been a big hit with my family and friends and has been called "decadent". The recipe makes a LOT of soup so you may want to cut the recipe in half. The soup can be frozen but because it is a cream soup you must take from the freezer and put in refrigerator for 24 hours to thaw slowly and heat on stove, never reheat in microwave. At first it will appear to separate but stir and heat slowly and it will come back to it's original form. Also this is very rich and creamy. If you like a less rich soup you may want to use half milk and half cream., half and half or perhaps even the fat free half and half.
Ingredientes
- One whole chicken
- 2 carrots cut in half
- 2 stalks celery cut in half
- 2 small onions cut in half
- 3 TBS olive oil
- 2 bunches of green onions (chopped, including most of the dark green part)
- 1 large can mushroom pieces ( fresh mushrooms are best)
- 3 cans of chopped green chilis
- 7 cans Great Northern White Beans (or 2 qts soaked and cooked)
- 8 cups heavy cream.
- 4 cups of the broth from the chicken
- 2 TBS butter
- Salt and pepper to taste.
Direcciones
- Place whole chicken in a large soup pot and cover with water. Place celery stalks, carrots and onion halves in the water and bring to a boil. Simmer for about an hour and 15 minutes or when the legs are loose.
- Remove chicken to a plate to cool. Strain out the veggies from the broth and discard. (You can save for another use later but you won't use them for this soup) Pour chicken broth into another large pan to cool and freeze some for another use. You will only use about 4 cups of this broth and it makes more than that.
- In the large soup pot that is now empty, heat olive oil and saute the chopped green onions, and mushrooms on med heat until soft. While these are cooking pull the meat off of the chicken and tear into bite sized pieces. I like to sort of shred them by hand. Add the cooked (or canned) beans and the chicken to the pot and stir. Add the cream, butter and 4 cups of the chicken broth you made and stir. Continue cooking for about 20 more minutes or until the cream is heated but do not boil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 329g | |
| Recipe makes 24 servings | |
| Calories 457 | |
| Calories from Fat 230 | 50% |
| Total Fat 25.94g | 32% |
| Saturated Fat 12.5g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 226mg | 9% |
| Potassium 798mg | 23% |
| Total Carbs 35.56g | 9% |
| Dietary Fiber 8.0g | 27% |
| Sugars 2.14g | 1% |
| Protein 22.29g | 36% |
