101 Uses for a Roast Chicken #23: Cream of Chicken & Caramelized Onion Soup

I don't know exactly what inspired this recipe, although I'd been seeing some great chicken soup recipes on other blogs, and I for some reason this combination came to me. For the stock, I used, of course, one of my many chicken carcasses. It's a really simple soup to put together.

Cream of Chicken & Caramelized Onion Soup

2 cups chicken stock, preferably homemade
1 cup chicken from a roasted chicken
1 cup half & half (10%) cream
2 tsp flour
1/2 tsp ground sage
4 onions, thinly sliced & caramelized (for easy directions, see this post)
salt & pepper to taste

Bring the stock to a boil & add the chicken & sage. Whisk together the flour and cream & add to the soup. Add the onions & season. Simmer until thickened. Serve.

This was...okay...I'm not sure how I feel about it now. I ate it all, for sure, but I'm not sure I'd make this again. It was kind of a strange combination. It definitely tasted better the next day when the flavours had a chance to mellow a bit. I don't know. I wasn't super stoked on it. What do you think of the idea?