Queen Victoria's Chicken Soup
Serves 8
- 3 Tbs olive oil
- 1 medium onion, cut into small dice
- 2 ribs celery, cut into small dice
- 1 clove garlic, finely minced
- 2 Tbs flour
- 1/4 cup white wine
- 4 cups homemade chicken stock or canned chicken broth
- 1/2 tsp thyme leaves, crumbled
- 1 tsp finely chopped parsley
- 1/2 tsp oregano, crumbled
- 1/2 tsp white pepper
- 1 cup all-purpose potatoes, peeled, cut into 1/4 inch dice
- 1 whole boneless and skinless chicken breast, cut into 1/2 inch dice
- 1 cup heavy cream
- 1/2 cup frozen peas, thawed
- Heat olive oil in a large heavy soup pot and add onion and celery.
- Sauté lightly for about 5 minutes.
- Add garlic and sauté for 30 seconds longer.
- Stir in flour and reduce heat a bit, allowing the mixture to cook for 3 minutes.
- Turn up heat and add white wine.
- Whisk in chicken stock and bring soup to a boil.
- Add thyme, parsley, oregano and white pepper, and potatoes.
- Reduce heat and simmer for 10-15 minutes, then add chicken.
- Simmer another 10 minutes until potatoes are tender and chicken is cooked through.
- Stir in cream, salt and peas and heat through.
- Taste to correct seasonings.
- Serve immediately.