Ingredients
- 1/2 stick butter
- 1 onion, chopped
- 2 stalks celery, chopped
- 3 carrots, chopped
- 1/2 cup plus 1 tablespoon flour
- 7 cups chicken broth
- 3 sprigs parsley
- 3 sprigs fresh thyme
- 2 bay leaf
- 1 rotisserie, cut up
- 3/4 cup heavy cream
- 3 teaspoons cooking sherry
- 1 tablespoon kosher salt
- Freshly ground black pepper
Directions
Melt butter in large soup pot over medium heat. Add onion, celery, and carrots. Cook 15 minutes. Add flour and cook, stirring with wooden spoon for 2 more minutes.
Pour in broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme and bay leaf together with a piece of kitchen twine and add to soup. Lower heat and simmer 15 minutes.
Stir in chicken and bring to a boil. Remove from heat.
Whisk cream, sherry and salt into the soup. Season with pepper to taste. Remove and discard the herb bundle.
