Velvety Cream of Chicken Soup

Ingredients:

The Chicken:
2 large boneless, skinless chicken breasts
3 cups cold water or chicken broth
2 Tbsp lemon juice
2 bay leaves
2 sprigs thyme (or 1/2 tsp dried leaves)
1/2 tsp salt (if using water, not broth)
1/4 tsp pepper

The Soup
4 Tbsp butter
1 medium onion or 3 shallots, diced
3 1/2 Tbsp flour
3 cups chicken cooking liquid (or chicken broth)
1 cup milk
2 cloves garlic, minced
1/2 cup dry white wine (optional)
1 cup heavy cream (or Half & Half in a pinch)
1 1/2 tsp sugar
1/2 tsp chopped fresh thyme
salt and pepper to taste
Optional: 1 1/2 cups frozen vegetables: peas, carrots, green beans, corn

Directions:

Poach the chicken:

Slice the chicken horizontally into two thin pieces from each breast. Put water or broth in the Instant Pot. Add lemon juice, bay leaves, thyme, salt (only add salt if using water, broth doesn't need it) and pepper. Add chicken breasts right in the liquid, not on the trivet. Close the pot and set the valve to Sealing. Push Pressure Cook (or Manual) and adjust time using the - button to get to 0. That’s not a typo: zero minutes.

When it beeps that it's done, leave it for 10 minutes natural release. Even if the pin drops before the 10 minutes is up, do NOT open the pot.

After 10 minutes, flip the valve to Venting to release any remaining pressure and when the pin drops, open the pot. Transfer the chicken to a plate and cover with foil. Strain the cooking liquid and discard the herbs and solids. Wash and dry the Instant Pot liner.

Make the Soup:

Press Saute and when the display says Hot, add the butter and diced onion. Saute for 3-4 minutes until onions are tender and translucent. While they are sauteing, dice or shred the chicken.

Add the flour to the butter and onions in the pot and saute, stirring constantly, for 1-2 minutes to cook the roux. Stir in the garlic and then add 3 1/2 cups chicken liquid and the milk. Whisk until smooth and bubbling. Add the wine, if using, and the heavy cream, sugar and thyme.

This classic, velvety chicken soup is elegant as it is, but if you want to add the mixed vegetables, now's the time. Simply boil them in a saucepan on the stove for a minute, drain very well and add them to the soup. 

Add the chicken to the soup and press Cancel. Taste and add salt and pepper if needed. Serve this rich, comforting soup garnished with a sprig of thyme and some croutons or oyster crackers.