Cream of Chicken Soup
73
Homemade cream of chicken soup isn't hard to make and it can't compare to store-bought.
Ingredients
| 1 | tablespoon |
vegetable oil
or butter |
|
| 12 | ounces |
chicken breast halves, boneless, skinless
finely diced |
|
| ¾ | cup |
celery
thinly sliced |
|
| ½ | cup |
all-purpose flour
|
|
| 1 ½ | cups |
chicken broth
|
|
| 1 | cup |
water
|
|
| ¼ | cup |
milk
|
Directions
Heat oil in large saucepan.
Add chicken and celery and sauté until the celery is tender and the chicken is just beginning to brown.
Sprinkle flour over chicken and celery and stir to mix well.
Pour chicken broth and water into saucepan slowly, stirring constantly.
Add remaining ingredients except milk.
Heat to boil, reduce heat, cover, and simmer 30 minutes.
Stir in milk and simmer just until milk is heated through.
For even creamier soup use a stick or immersion blender and whiz until smooth, thick and creamy.
Nutrition Facts
Serving Size 169g (6.0 oz)Amount per Serving
Calories 14027% of calories from fat
% Daily Value *
Total Fat 4g
7%
Saturated Fat 1g
5%
Trans Fat
0g
Cholesterol 32mg
11%
Sodium 127mg
5%
Total Carbohydrate
4g
4%
Dietary Fiber 0g
2%
Sugars g
Protein
27g
Vitamin A 2%
•
Vitamin C 1%
Calcium 3%
•
Iron 6%
* based on a 2,000 calorie diet
How is this calculated?
