Alpine Village House Soup Chicken Supreme Recipe

Ingredients for Alpine Village House Soup Chicken Supreme

• Water
• Celery Salt
• Accent Seasoning
• Ground Chicken
• Onion
• Yellow Food Coloring
• Salt
• Pepper
• Kitchen Bouquet
• Chicken Bouillon
• Carrots
• Roux
• 1/4 cup vegetable oil
• All Purpose Flour

How to Make Alpine Village House Soup Chicken Supreme

1. In a large pot or Dutch oven, combine 8 cups of chicken broth, 1 whole chicken (about 3-4 lbs), 2 carrots (chopped), 2 celery stalks (chopped), 1 onion (chopped), 2 cloves garlic (minced), 1 tsp dried thyme, 1/2 tsp dried rosemary, 1 bay leaf, and salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 30 minutes, or until chicken is cooked through.
2. Remove the chicken from the pot and let it cool slightly. Shred the chicken meat, discarding the skin and bones. Set aside.
3. In a separate saucepan, heat 1/4 cup vegetable oil over medium heat until shimmering. (Do not let it smoke.)
4. Whisk in 1/4 cup all-purpose flour until smooth and a paste forms. Cook for 1-2 minutes, stirring constantly, until the roux is a light golden brown and the consistency of mashed potatoes.
5. Gradually whisk the roux into the simmering soup. Continue to cook for 5-10 minutes, stirring occasionally, until the soup has thickened.
6. Add the shredded chicken back to the soup. Stir in 1/2 cup heavy cream or milk (optional, for extra creaminess).
7. (Optional) For an ultra-smooth texture, carefully puree a portion of the soup (about 1/3) in a blender until smooth. Return to the pot and stir to combine.
8. Season with additional salt and pepper to taste. Serve hot and enjoy!