CREAM OF CHICKEN SOUP
This soup makes a great meal on a cold winter night. Just add a salad and some hot crusty french bread. This also makes a first course for dinner. I like to make this when I have left over baked chicken. If using as a first course or appetizer servings would be for 4. If using as a main dish servings would be for 2
Provided by Luby Luby Luby
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in large heavy saucepan.
- Add onion, celery and garlic and saute until soft.
- Add flour mixing well.
- Cook for 3-4 minutes.
- Add milk, cream and broth mixing well.
- Cook and stir until mixture thickens and comes to a boil.
- Reduce heat and stir in chicken and remaining seasonings.
- Adjust seasonings to taste.
- Cook over low heat 2-3 minutes.
Nutrition Facts : Calories 363.4, Fat 27.7, SaturatedFat 16.2, Cholesterol 96.1, Sodium 1061.8, Carbohydrate 12.8, Fiber 0.7, Sugar 1.2, Protein 15.8
CREAM OF CHICKEN SOUP FROM SCRATCH
I stopped using canned foods, so this is my alternative. This makes about 2 cans worth, and is perfect for casseroles!
Provided by BabyDollPie
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Place 1 tablespoon of chicken stock in a saucepan over medium-low heat, and cook and stir the onion and garlic in the broth until they are softened, about 3 minutes. Pour in the rest of the broth and 1/2 cup of milk, and whisk in the salt, black pepper, parsley, lemon pepper seasoning, allspice, and paprika. Bring the mixture to a boil, reduce heat, and allow to simmer for 1 to 2 minutes.
- Whisk together the remaining milk and the flour until smooth, and whisk the milk mixture into the hot stock mixture. Keep whisking continuously to avoid lumps until the soup comes almost to a boil and thickens.
Nutrition Facts : Calories 134.4 calories, Carbohydrate 22.9 g, Cholesterol 7.3 mg, Fat 2.1 g, Fiber 0.9 g, Protein 5.6 g, SaturatedFat 1.2 g, Sodium 198.3 mg, Sugar 4.4 g
CREAM OF CHICKEN SOUP
This is a great recipe to curl up in a blanket with on a cold winters day. it will ensure that you are warm.
Provided by LItTLe mIsS CUpCaKE
Categories Winter
Time 50m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a large heavy based saucepan over a medium heat. Add the shallots to the butter and cook them, stirring until slightly softened. Add the leeks to the shallots, cook for another 5 minutes, stirring. Add the chicken and slightly cook them and then add the stock, herbs and season with salt and pepper. Bring to a boil so that the chicken is cooked through. Then reduce the heat and simmer the soup for another 25 minutes. Remove from the cooker and let it cool for 10 minutes.
- Transfer the soup to a food processor and blend until smooth. (you may need to do this in batches). then return the soup to the saucepan and and warm it up over a low heat for 5 minutes.
- Pour the cream into the soup and cook for another 2 minutes, stirring it. Ladle into bowls and serve warm.
- Enjoy.
Nutrition Facts : Calories 442, Fat 30, SaturatedFat 16.9, Cholesterol 160.6, Sodium 448.5, Carbohydrate 13.3, Fiber 0.5, Sugar 3.3, Protein 29.6
HOMEMADE CREAM OF CHICKEN SOUP
Make and share this Homemade Cream of Chicken Soup recipe from Food.com.
Provided by Jennie17
Categories Low Cholesterol
Time 15m
Yield 2 cans
Number Of Ingredients 8
Steps:
- Combine chicken broth and 1/2 cup milk in large saucepan & bring to a low boil.
- In small bowl, whisk flour and seasonings into 1 cup milk until thick, smooth mixture forms.
- Pour the flour and milk mixture into the saucepan with the broth mixture over low heat and stir continuously, whisking as the mixture simmers. Continue to simmer and stir/whisk until the mixture is smooth and thick, 5-10 minutes. The mixture will thicken a bit as it cools.
Nutrition Facts : Calories 342.7, Fat 8.9, SaturatedFat 4.7, Cholesterol 25.6, Sodium 2187.8, Carbohydrate 46.9, Fiber 1.6, Sugar 1.1, Protein 17.3
CREAM OF CHICKEN SOUP
Smooth, delicious cream of chicken soup
Provided by lyndsaymac
Time 2h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Place 3 1/2 cups cold water, stock, chicken, onion, celery and leek in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 1 hour.
- Transfer chicken to a bowl. Cool slightly. Remove and discard bones. Shred meat. Set aside. Strain stock mixture into a large heatproof jug. Discard solids.
- Melt butter in pan over medium-high heat. Add flour. Cook, stirring, for 1 minute or until bubbling. Gradually stir in stock mixture and cream. Cover and bring to the boil. Reduce heat to medium. Add chicken. Cook, stirring occasionally, for 15 minutes or until soup thickens slightly.
- Season with salt and pepper. Sprinkle with parsley. Serve.
CREAMY CHICKEN SOUP
There's something restorative and satisfying about a homemade chicken soup
Provided by Sara Buenfeld
Categories Lunch, Soup
Time 1h10m
Number Of Ingredients 10
Steps:
- Put the chicken thighs in a very large, heavy-based pan and fry for a few mins, turning frequently to lightly colour them. Providing the heat is low, there is no need to add any oil. Pour in the wine, turn up the heat and boil rapidly to evaporate the alcohol. Pile in the veg and herbs, add 1 tsp salt and the white pepper (or you can use black pepper). Pour in 2 litres boiling water. Cover the pan and simmer for 45 mins until the chicken and veg are tender. Take out the bay leaves and thyme sprigs and cool for about 30 mins.
- Remove chicken from the soup, then strip the meat from the bones. Put all but 140g of the chicken back into the pan. Blitz the soup with a hand blender or in batches in a food processor until very smooth, then return to the pan.
- Blend the flour and cream together with a couple of ladles of the soup, then stir the creamy mixture into the rest of the soup and heat, stirring continuously until thickened. You can blitz again if it looks a little lumpy. Chop the remaining chicken and stir into the soup. Scatter with thyme leaves, to serve.
Nutrition Facts : Calories 347 calories, Fat 23 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.9 milligram of sodium
"CREAM" OF CHICKEN SOUP
From "Dining In"; I've always wanted to find a kosher "cream of chicken soup" recipe, and now I have one! I had to play around a bit with the amount of liquids, especially when cooking the rice because I used an immersion blender... it might work okay as listed with a food processor.
Provided by brokenburner
Categories Chicken
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion in oil until clear.
- Add water and rice and cook until soft.
- Blend with hand blender or puree in food processor and return to pot.
- Mix in remaining ingredients and bring to a boil; simmer 10 to 15 minutes.
- Note: The "cream" in this soup is made by blending rice. You can add less water, if you like a thicker soup.
Nutrition Facts : Calories 171.1, Fat 5.1, SaturatedFat 1.1, Cholesterol 13.6, Sodium 255, Carbohydrate 21.7, Fiber 1.2, Sugar 4, Protein 8.8
HOMEMADE CONDENSED CREAM OF CHICKEN SOUP
Easy substitute for condensed cream of chicken soup in recipes. Change the broth, change the soup.
Provided by mrjonesv2
Categories 100+ Everyday Cooking Recipes Special Collection Recipes New
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- Melt butter in a small saucepan over medium heat. Add flour to melted butter and whisk rapidly until mixture is thick, about 2 minutes.
- Add chicken stock; whisk until smooth. Add milk and bring to a simmer. Simmer, stirring occasionally, until thickened, 3 to 5 minutes.
- Remove from heat and season with salt and pepper.
Nutrition Facts : Calories 230.9 calories, Carbohydrate 12 g, Cholesterol 51.7 mg, Fat 18.7 g, Fiber 0.3 g, Protein 4.2 g, SaturatedFat 11.8 g, Sodium 176.1 mg, Sugar 3.1 g
FROM SCRATCH CREAM OF CHICKEN SOUP
A homemade version of the canned classic cream of chicken soup, without the processed parts.
Provided by Tivadoc
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Combine 2 cups chicken broth, 1/2 cup milk, poultry seasoning, turmeric, onion powder, garlic, paprika, pepper, and cayenne in a saucepan over medium heat; bring to a boil.
- Combine cream, flour, and remaining milk in a bowl. Add a ladle or two of hot broth mixture and whisk quickly to combine. Pour the mixture back into the saucepan; whisk together and bring to a boil. Cook until thickened, 2 to 3 minutes.
- Add additional broth or flour to adjust consistency. Check seasoning and adjust as needed.
Nutrition Facts : Calories 247.9 calories, Carbohydrate 20.3 g, Cholesterol 60.4 mg, Fat 16.5 g, Fiber 0.8 g, Protein 4.8 g, SaturatedFat 10 g, Sodium 420.2 mg, Sugar 2.5 g
CREAM OF CHICKEN SOUP
Make and share this Cream of Chicken Soup recipe from Food.com.
Provided by Rita P
Categories Poultry
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan, scald the milk.
- Add the stock and heat through.
- In a heavy frying pan, melt the butter over low heat, add the flour and seasoning and stir.
- Add a bit of the stock to the flour mixture, blend well, and pour back into the stock.
- Add some of the warm stock to the bowl with the beaten egg yolk.
- Stir to blend, then add the egg to the stock in the saucepan.
- Serve immediately with homemade croutons.
Nutrition Facts : Calories 159.7, Fat 10.5, SaturatedFat 5.8, Cholesterol 74.6, Sodium 244.3, Carbohydrate 10.2, Fiber 0.1, Sugar 1.9, Protein 6.1
SAVORY CREAM OF CHICKEN SOUP
Rich and creamy homemade cream of chicken soup. I created the recipe for my husband who loves the goopy yellow stuff from a can. He said he will never be able to eat the canned stuff again! Great on a chilly night with good bread or crumpets with plenty of butter.
Provided by MONKEY2000
Categories Cream of Chicken Soup
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in a large pot over medium heat. Add chicken, onion, garlic, and bacon. Cook and stir until chicken is browned on all sides, 5 to 7 minutes.
- Add stock and white wine. Lower heat and simmer for 15 minutes. Remove chicken to a plate. Strain liquid into a bowl and separate onion and bacon.
- Return onion and bacon to the pot. Add butter and melt over medium heat. When butter bubbles, whisk in flour. Cook and stir until flour takes on a little color, 3 to 4 minutes. Whisk in reserved chicken stock. Simmer for 5 minutes.
- While the soup is simmering, shred chicken with your hands.
- Remove soup from the heat and puree with an immersion blender until smooth. Whisk in cream. Stir in chicken.
Nutrition Facts : Calories 359.9 calories, Carbohydrate 8.3 g, Cholesterol 102.9 mg, Fat 22.9 g, Fiber 0.6 g, Protein 25.1 g, SaturatedFat 9.9 g, Sodium 962 mg, Sugar 2.1 g
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