Wednesday, March 5, 2014

Homemade Cream of Chicken Soup

Savory Sweet and Satisfying: Homemade Cream of Chicken Sou

Although cream of chicken soup is not as commonly used as cream of mushroom, it is sill nice to have a homemade version. Just like my homemade cream of mushroom soup, this recipe is equal to 1 can. It is easy to substitute in any recipe that calls for a can of cream of chicken soup. You can make several batches and freeze the extras (1 1/2 cups equal 1 can).

Homemade Cream of Chicken Soup
3 tablespoons unsalted butter
1/4 finely diced yellow onion
1 clove garlic, minced
1/2 cup finely diced chicken breast
2 1/2 tablespoons all purpose flour
1/2 low sodium chicken broth
1/2 cup milk
1/4 teaspoon black pepper

In a large skillet, over medium heat, melt the butter. Add in the onion, garlic and chicken stirring to coat in butter and saute until onion is soft and chicken is cooked, about 3-5 minutes.

Sprinkle in the flour stirring and cooking for about 1-2 minutes. Whisk in the broth and milk until smooth.

Bring to a simmer and cooked until thickened, about 5-8 minutes.


Yields: 1 batch
Calories: 742
Total Fat: 34.6g
   Saturated: 21g
   Polyunsaturated: 0g
   Monounsaturated: 0.1g
   Trans: 0g
Cholesterol: 160mg
Sodium: 343.2mg
Potassium: 460mg
Total Carbs: 70.1g
   Dietary Fiber: 0.6g
   Sugars: 6.5g
Protein: 38.7g
Vitamin A: 38.6%
Vitamin C: 38.7%
Calcium: 17.4%
Iron: 21%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Simply Scratch.

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