Cream of Chicken Soup

Hey everyone…

I hope all is well in your neck of the woods. Mine is GREAT! Enjoying time with my bubba, spent a great V-Day with the wife, and just enjoying all the gifts that we are blessed with. 🙂

Today, I wanted to share a recipe for cream of chicken soup that you can use instead of those canned versions. Now, I am not opposed to using those as they are good in a pinch but I do taste the difference between homemade and canned. THERE IS A DIFFERENCE AND YOU WILL LOVE IT!

Here we go.

Ingredients:

2 1/2 cups of chicken stock or broth

1 1/2 cups of milk

3/4 cup flour

1 tsp Onion Onion

1 tsp Garlic Garlic

salt and pepper, to taste

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First, in a saucepan, combine the chicken stock and a half cup of milk and over medium heat, bring to a low boil then reduce heat and simmer.

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In a bowl, combine the flour, onion onion, garlic garlic, salt and pepper.

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Slowly add and wisk in the rest of the milk.

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Add to the sauce pan with the broth in it.

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Return to a boil then reduce heat and simmer for 10 minutes, wisking constantly. Remove from heat.

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This can be used immediately or stored in the refrigerator for up to a week. Makes a little more than the equivalent of 2 10 ounce cans of the condensed soups. Takes about 15 minutes and you have a great alternative to the canned version. Enjoy!

For more great recipes, check out http://www.johnbokin.com

Talk with you soon!

To your abundance,

John

The Tastefully Simple Guy

 

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