From Scratch Cream Of Chicken Soup Food

CREAM OF CHICKEN SOUP

Cream of Chicken Soup image

This soup makes a great meal on a cold winter night. Just add a salad and some hot crusty french bread. This also makes a first course for dinner. I like to make this when I have left over baked chicken. If using as a first course or appetizer servings would be for 4. If using as a main dish servings would be for 2

Provided by Luby Luby Luby

Categories Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

6 tablespoons butter
1/4 cup celery, chopped fine
1/4 cup onion, chopped fine
1 teaspoon minced garlic
1/3 cup all-purpose flour
1/2 cup milk
1/2 cup light cream
3 cups chicken broth
1 cup cooked chicken, chopped
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1/2 teaspoon salt
1/8 teaspoon ground cayenne pepper (or to taste)

Steps:

Melt butter in large heavy saucepan.
Add onion, celery and garlic and saute until soft.
Add flour mixing well.
Cook for 3-4 minutes.
Add milk, cream and broth mixing well.
Cook and stir until mixture thickens and comes to a boil.
Reduce heat and stir in chicken and remaining seasonings.
Adjust seasonings to taste.
Cook over low heat 2-3 minutes.

Nutrition Facts : Calories 363.4, Fat 27.7, SaturatedFat 16.2, Cholesterol 96.1, Sodium 1061.8, Carbohydrate 12.8, Fiber 0.7, Sugar 1.2, Protein 15.8

CREAM OF CHICKEN SOUP

Cream of Chicken Soup image

Provided by Food Network Kitchen

Time 1h

Yield 4 to 6 first-course servings

Number Of Ingredients 15

Ingredients

1/2 cup unsalted butter
1 medium Spanish onion, chopped
2 stalks celery (with leaves), chopped
3 medium carrots, chopped
1/2 cup plus 1 tablespoon flour
7 cups chicken broth, homemade or low-sodium canned
3 sprigs parsley
3 sprigs fresh thyme
1 bay leaf
2 3/4 cups cooked, diced chicken
1/2 cup heavy cream
2 1/2 teaspoons dry sherry
1 tablespoon kosher salt
Freshly ground black pepper to taste
2 tablespoons chopped flat-leaf parsley

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.

FROM SCRATCH CREAM OF CHICKEN SOUP

From Scratch Cream of Chicken Soup image

A homemade version of the canned classic cream of chicken soup, without the processed parts.

Provided by Tivadoc

Time 30m

Yield 6

Number Of Ingredients 11

Ingredients

2 cups chicken broth, or more as needed
1 cup whole milk, divided
2 teaspoons poultry seasoning
1 teaspoon ground turmeric
½ teaspoon onion powder
½ teaspoon granulated garlic
½ teaspoon ground paprika
¼ teaspoon black pepper
1 pinch cayenne pepper
1 cup cream
1 cup all-purpose flour, or more as needed

Steps:

Combine 2 cups chicken broth, 1/2 cup milk, poultry seasoning, turmeric, onion powder, garlic, paprika, pepper, and cayenne in a saucepan over medium heat; bring to a boil.
Combine cream, flour, and remaining milk in a bowl. Add a ladle or two of hot broth mixture and whisk quickly to combine. Pour the mixture back into the saucepan; whisk together and bring to a boil. Cook until thickened, 2 to 3 minutes.
Add additional broth or flour to adjust consistency. Check seasoning and adjust as needed.

Nutrition Facts : Calories 247.9 calories, Carbohydrate 20.3 g, Cholesterol 60.4 mg, Fat 16.5 g, Fiber 0.8 g, Protein 4.8 g, SaturatedFat 10 g, Sodium 420.2 mg, Sugar 2.5 g

CREAM OF CHICKEN SOUP

Cream of Chicken Soup image

Categories Chicken Simmer

Yield makes about 3 cups

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil
1 medium onion, chopped
2 1/2 tablespoons all-purpose flour
1 1/2 cups whole milk
1/2 cup heavy cream
1 cup finely shredded roasted chicken (see page 204)
1/2 tablespoon sugar
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

Heat the oil in a 3-quart saucepan set over medium-high heat. Add the onion and cook until translucent and soft, about 8 minutes. Gradually stir in the flour, then slowly add the milk and cream, stirring to break up any clumps of flour. Cook, stirring, until the mixture thickens, about 5 minutes. Add the chicken, sugar, thyme, garlic powder, salt, and pepper. Mix well and simmer for 10 minutes.
This soup can be stored in the refrigerator for up to two days. Cream-based soups do not freeze well, as they tend to separate when being reheated.

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