Post by Loupy on Jan 8, 2017 18:09:55 GMT -7
Homemade Cream of Chicken Soup
From: Jessica @ goodcheapeats.com/
Homemade Cream of Chicken Soup is a wonderful, flavorful, healthy alternative to commercial canned cream soups. It’s easy to make and freezes beautifully. Ditch the can, man!
You can use this Homemade Cream of Chicken Soup in all your favorite casseroles, but you can also use it as a soup starter. Add broth, veggies, and noodles. Thin it a bit as is with some broth or stock and you can even serve it for your soup course as Cream of Chicken Soup itself. Amen! Hallelujah!
Cook a bulk batch and then divide the soup into 2-cup portions and stash them in the freezer. Homemade convenience at its finest.
(I do freeze soups and sauces in glass canning jars. I leave the lids off, allow for extra headspace, and freeze until firm. Then I lightly twist the caps on. Your mileage may vary. Use other containers for freezing if you prefer.)
Preparation Time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Makes: about 2 cups soup
Ingredients:
1/4 cup butter
1/4 cup unbleached, all-purpose flour
1 1/2 cups chicken stock or broth
1/2 cup milk
1/2 teaspoon fine sea salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon black pepper
2 tablespoon finely minced cooked chicken
Instructions:
In a large saucepan, melt the butter.
Whisk in the flour and cook, stirring until bubbly and fragrant.
Whisk in the stock and milk slowly.
Add the salt, garlic powder, onion powder, paprika, and black pepper.
Simmer until thickened. Stir in the minced chicken.
Use in recipes calling for cream of chicken soup.
To freeze, chill the soup completely before storing in 2-cup portions in the freezer.
Thaw and whisk to recombine before using.
From: Jessica @ goodcheapeats.com/
Homemade Cream of Chicken Soup is a wonderful, flavorful, healthy alternative to commercial canned cream soups. It’s easy to make and freezes beautifully. Ditch the can, man!
You can use this Homemade Cream of Chicken Soup in all your favorite casseroles, but you can also use it as a soup starter. Add broth, veggies, and noodles. Thin it a bit as is with some broth or stock and you can even serve it for your soup course as Cream of Chicken Soup itself. Amen! Hallelujah!
Cook a bulk batch and then divide the soup into 2-cup portions and stash them in the freezer. Homemade convenience at its finest.
(I do freeze soups and sauces in glass canning jars. I leave the lids off, allow for extra headspace, and freeze until firm. Then I lightly twist the caps on. Your mileage may vary. Use other containers for freezing if you prefer.)
Preparation Time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Makes: about 2 cups soup
Ingredients:
1/4 cup butter
1/4 cup unbleached, all-purpose flour
1 1/2 cups chicken stock or broth
1/2 cup milk
1/2 teaspoon fine sea salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon black pepper
2 tablespoon finely minced cooked chicken
Instructions:
In a large saucepan, melt the butter.
Whisk in the flour and cook, stirring until bubbly and fragrant.
Whisk in the stock and milk slowly.
Add the salt, garlic powder, onion powder, paprika, and black pepper.
Simmer until thickened. Stir in the minced chicken.
Use in recipes calling for cream of chicken soup.
To freeze, chill the soup completely before storing in 2-cup portions in the freezer.
Thaw and whisk to recombine before using.