Cream of Chicken Soup
Homemade cream of chicken soup isn't hard to make and it can't compare to store-bought.
Yield
6 servingsPrep
10 minCook
45 minReady
1 hrsLow in Saturated Fat, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
or butter |
|
| 346.8 | ml/g |
chicken breast halves, boneless, skinless
finely diced |
|
| 177 | ml |
celery
thinly sliced |
|
| 118 | ml |
all-purpose flour
|
|
| 355 | ml |
chicken broth
|
|
| 237 | ml |
water
|
|
| 59 | ml |
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.
