Cream
Of Chicken Soup
Submitted by:
Holly |
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" This
is a good basic cream of chicken soup recipe. You can use
cornstarch instead of flour to make the roux, if you are
allergic to flour. You can also omit the salt, if you are on a
restrictive diet. The best thing about making recipes yourself,
is that you control what goes into your soup, minus the
unhealthy preservatives! "
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| Ingredients |
- 4 cups milk
- 2 tablespoons all-purpose
flour
- 2 tablespoons vegetable
oil
- 2 tablespoons white
sugar
- 2 cups finely
chopped, cooked chicken meat
- 1/2 teaspoon salt
- 1/2 teaspoon ground
black pepper
- 1/2 teaspoon garlic
powder
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| Directions |
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In
a 3 quart saucepan, heat oil. Gradually stir in flour. Let this
form a paste, or roux. Then, gradually stir in the milk and
continue stirring until thickened.
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| 2 |
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Add
chicken to white sauce mixture. Add sugar, salt, pepper, and
garlic powder. Mix well and simmer for 20 minutes over low heat.
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| 3 |
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If
soup is not as thick as desired, mix a small amount of corn starch
with a small amount of water and add to soup. Simmer for 10
minutes.
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| Makes
4 to 6 servings
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Nutrition
at a glance
Servings
Per Recipe: 4 |
amount
per serving |
| Calories |
328 |
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| Protein |
28g |
| Total
Fat |
14g |
| Sodium |
448mg |
| Cholesterol |
71mg |
| Carbohydrates |
21g |
| Fiber |
0g |
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