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Before you jump to Cream of Chicken Soup recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Getting A Healthy Eater
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Using your best judgment is another one of the many ways that you could make healthy choices out of a lunch menu. This is best accomplished by examining dinner pictures onto a menu. It’s also recommended that you avoid foods overrun with cheese, mayonnaise and sour cream. If your selection includes these fattening condiments, then make sure you ask for a lesser amount.
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The ingredients needed to cook Cream of Chicken Soup:
- Use 20 g Butter
- Prepare 10 g Refined flour
- Prepare 250 ml Chicken stock
- Prepare 100 g small piece of boneless chicken
- Prepare 1 Bay leaf
- Provide 1 g Thyme
- Take 2-3 Black peppercorn
- Get 2 g Parsley
- You need 1-2 Clove
- Use 1 Muslin cloth
- Get For Garnish :
- Get 10 ml Heavy cream
- Use 1 Small dices of cooked chicken
Steps to make Cream of Chicken Soup:
- Heat a heavy bottomed saucepan or sauce pot.
- Put the butter and let the butter melt.
- Add the flour and stir to make a blond roux. Cook the roux for a few minutes. Gradually add the stock.
- Whisk to prevent lumps. Then add the chicken let it cook.
- Once the chicken is cooked then make a smooth paste, make pouring consistency and strain.
- Pour the soup into a soup bowl and garnish with diced chicken and cream.
Season chicken with salt and pepper. Heat half the oil in a large stockpot over a medium to high heat. Use the cream of chicken soup substitute in the same way you would use condensed canned soup in a recipe. I make the full recipe and freeze half of it so I have another soup on hand and ready for my next crockpot or casserole recipe. Recipe Ingredient Notes: Shredded or Diced Chicken vs Canned Chicken -I have shredded chicken in the.
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