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The ingredients needed to make Creame of chicken soup:
- You need 1 tbsp butter
- Provide 1 onion chopped
- Provide 1 small piece of celery stick
- Take 1 tbsp all purpose flour
- Use as needed chicken stock
- Take 100 ml milk
- Get as needed Boiled and shredded chicken
- Take to taste Salt and black pepper powder
Instructions to make Creame of chicken soup:
- Boil chicken in a pressure cooker for 2-3 whistles
- Take Shredded pieces of chicken and keep a side.
- Take butter in a pan and put in the flour, and cook over low heat for a few minutes, stirring all the time.
- Slowly pour in the milk, stirring continuously and let it come to the boil.
- Add the cooked chicken and let it boil for 5-7 minutes. Can add chicken stock to adjust the consistency.
- Pour the soup into a food processor or blender and puree until smooth. Pour the soup back to the pan and add salt and pepper.
- Note: soup tastes equally good without blending too.
BROTH Chicken broth is the natural choice for the base of this soup. Do not use low sodium, the salt is needed for full flavor in this recipe. To make this homemade condensed cream of chicken soup, I took a page from making gumbo and started with a roux, which is a combination of fat and flour that helps to thicken soups, intensify flavors and keep the fat from separating out from the other liquids in the soup. The darker the roux the more flavorful the soup, but how dark you go is up to you. To increase the flavor the soup, I use.
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