Philadelphia Style Chicken Soup


  • 1 small onion, peeled and finely diced
  • 1/2 carrot, peeled and finely diced
  • 3 stalks of celery, finely diced
  • 20 medium mushrooms, sliced
  • 1/2 pound butter
  • 3/4 cup flour
  • 1-1/2 quarts chicken stock
  • 1 to 2 pounds cooked, boned chicken meat
  • 1 cup sour cream
  • 1 teaspoon curry powder
  • dash of salt and pepper
  1. In a thick-bottom pot saute onion, carrot, celery, and mushrooms in butter on medium heat. While sauteing, stir constantly until onions are translucent. Lower heat and add flour. Stir the flour until a roux forms
  2. Simmer on low heat for about 2 minutes, stirring occasionally so it doesn’t stick. Add chicken stock and stir until roux and stock are completely mixed. Add the chicken meat, sour cream, curry powder, and salt and pepper to taste
  3. Simmer for about 30 minutes, stirring occasionally


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