Hearty Cream of Chicken Soup
Could we get deep, long-simmered chicken flavor on a weeknight timetable? Yes, if we made the chicken skin do double duty.
Why This Recipe Works
The canned version of this creamy soup is anything but satisfying, but could we make a homemade version that wasn’t too labor-intensive? We start with store-bought chicken broth, which we infuse with even more flavor by using it to simmer bone-in chicken breasts. We brown the chicken skin to create fond and render flavorful fat, which we then use to make a roux—our preferred thickener for silky soup. Leaving the browned skin in the simmering soup extracts even more flavor, and potatoes, carrots, and leeks bulk up the soup. Finally, sherry, bay, and fresh herbs add deep, complex flavor.