I didn’t cook the turkey carcass this time because my freezer is full of homemade stock that I previously made. I substituted turkey for the chicken and added some cooked egg noodles at the end.
- 1/2 cup unsalted butter
- 1 medium Spanish onion, chopped
- 2 stalks celery (with leaves), chopped
- 3 medium carrots, chopped
- 1/2 cup plus 1 tablespoon flour
- 7 cups chicken broth, homemade or low-sodium canned
- 3 sprigs parsley
- 3 sprigs fresh thyme (I didn’t have fresh thyme so substituted fresh Rosemary)
- 1 bay leaf
- 2 3/4 cups cooked, diced chicken
- 1/2 cup heavy cream (I used half & half)
- 2 1/2 teaspoons dry sherry
- 1 tablespoon kosher salt (I added bouillon cubes to the broth so I needed very little additional salt. A Tablespoon sounds like way too much to me)
- Freshly ground black pepper to taste
- 2 tablespoons chopped flat-leaf parsley
- optional: 2 cups dry egg noodles, cooked and drained
Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
Pour in the 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 the soup. Lower the heat and simmer for 15 minutes.
Stir in the chicken and bring to a boil. Remove from the heat.
Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Stir in cooked egg noodles, if using. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately.