I can't possibly give you a "recipe" for chicken soup....but I can give you hints.
Chicken soup is only as good as the broth. To make a great chicken stock, you need to do a long slow cooking of a variety of veggies, along with chicken pieces.
I use about 4 pounds of wings, cover with about 4 quarts of canned chicken broth, add a large or 2 small onions cut up with the skins, about 6 or 7 stalks of celery, with the leaves, 5 or 6 big carrots, 2 or 3 parsnips a sweet potato, cut into 4ths with the skin, several stalks of parsley, a bay leaf or 2, a T or so of kosher salt ( no cornstarch in it)...a teaspoon of pepper corns......and simmer very slowly for about 5 or 6 hours.....
Cool slightly and strain through cheese cloth.....discard solids and save the broth.
Sautee a chopped onion in 2 T butter
Add 1/4th of a red bell pepper
And 2 stalks of celery diced
And 2 carrots cut into small dice.
Sautee slowly until the veggies are somewhat softened.
Add 2 T. flour and stir into the btter....cook a minute and slowly add a quart of the chicken broth, whisking constantly. Cook until slightly thickened.....about 2 minutes after it comes to a simmer.
Whisk 3T. cornstarch with a pint of light cream and slowly add to bubbling soup.....whisking.....and cook until it has simmered for 3 minutes.
Taste, correct salt and pepper seasonings, add 1 1/2 cups cooked chicken ( I sautee boneless chicken breasts and dice) and 2 oz cream cheese......and garnish with a generous amount of chopped parsley.
Linda C

CREAM OF CHICKEN SOUP ROQUEFORT (4 servings)

1/ 4 cup butter
1/ 2 onion, sliced thin
1 outer stalk celery, sliced thin
1/ 4 cup flour
2 oz. Roquefort cheese
1 quart chicken broth, seasoned to taste
1/ 2 cup heavy cream

Melt butter in saucepan over medium heat. Saute onion and celery, stirring occasionally, until tender but not browned, about 5 minutes. Add flour, stirring constantly, to make a roux. Reduce heat and allow to simmer for about 5 minutes. Crumble cheese and stir into roux until melted. Meanwhile, bring chicken broth to a boil. Slowly add hot chicken broth to roux, stirring constantly with a wire whisk to avoid lumps. Let soup slow boil over low heat for 30 minutes. Meanwhile, heat cream just to boiling. Strain soup, return it to saucepan, and bring back to slow boil. Slowly add hot cream, stirring constantly to mix thoroughly. Serve piping hot.

Source: Dining by Rail Âthis recipe from the Pennsylvania Railroad

Thank you so much for the recipes! I'll try both, they sound so delicious!

Deb

{{!gwi}}

3 tablespoons butter
1 onion; chopped
1 stalk celery; chopped
1 carrot; chopped
1/3 cup flour
3 cups chicken broth
1 cup half & half, whole milk or cream
1 teaspoon kosher salt
fresh ground pepper to taste
1 1/2 cup chopped, cooked chicken (½ breast)

Melt butter in a large saucepan and add chopped vegetables; cover and "sweat" until tender. Uncover and stir in flour; continue to cook for one minute. Gradually stir in broth and half & half Bring mixture to a boil over medium heat stirring constantly. Add salt, pepper and chicken pieces and return soup to boiling. Serve hot. Makes 5 cups

Marilyn