Wednesday, October 9, 2013

Homemade Cream of Chicken Soup

Since we've tried to eat more real food, many canned items have disappeared from our pantry. Not only is the homemade version better in calories, ingredients and processing... it's delicious! I usually make half of this recipe. Sometimes the recipe I am preparing for only needs yet another half of that. So I can freeze some of it. I guess if you were to logically measure that out, you should be able to get the equivalent of 4 cans of condensed soup out of this recipe. You can always measure 10 oz and freeze them in bags so they're ready to go!

Whenever I make a chicken, I remove all the meat, chop it up and freeze it. Then I use the bones to make chicken stock. For this recipe, I pull out some chicken from the freezer. You can poach some chicken or use leftovers from a rotisserie or something too!

Prepare or have ready 2 cups of chopped/shredded chicken
1/2 stick of butter
1/2 cup flour
2 cups chicken broth
1 1/2 cups milk
Fresh lemon juice
Salt and pepper

Melt butter in saucepan over medium-low heat
Whisk in flour and cook for 1 minute, whisking constantly
Add broth and whisk until smooth
Add milk and increase heat to bring to a simmer, whisking constantly
Cook for 1 minute then add chicken
Bring to simmer and cook 1 minute more
Remove from heat and add lemon juice, salt and pepper and ground nutmeg to taste.

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