Cream Of Chicken Soup Substitute Food

CREAM OF CHICKEN SOUP

Steps:

• Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
• Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes.
• Stir in the chicken and bring to a boil. Remove from the heat.
• Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately.

CONDENSED CREAM OF CHICKEN SOUP SUBSTITUTE - GLUTEN-FREE

Steps:

• Finely chop the chicken and place in a small saucepan with the butter. Cook over a medium heat until the chicken is tender- approx 5 minutes.
• Using a cup- Combine the remaining ingredients in a cup and stir to dissolve the starch. Be sure that the bouillion cube is totally smashed. Add to the pot.
• While stirring, bring the pot to the boil and allow the mixture to thicken.
• Can be used in any recipe calling for condensed chicken soup.

CREAM OF CHICKEN SOUP - WHEN YOU DON'T HAVE CANNED - SUBSTITUTE

Steps:

• Over medium heat combine butter, onion, garlic, milk, heavy cream, and chicken broth in medium sauce pan until combined.
• Add flour, salt and pepper and stir until it thickens. (About 3 minutes).
• Just add more flour if you want it thicker.
• Use in any recipe you need it for.

RICE AND CREAM OF CHICKEN SOUP

Steps:

• Cook soup with water in medium saucepan as directed on recipe.
• Stir in rice; cover. Remove from heat. Let stand 5 min.
• Stir in cheese.

CREAM OF CHICKEN SOUP

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.