Cream of Chicken Soup

Name: Cream of Chicken Soup
Yield: makes about 3 cups
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

December 9, 2011

Creamed soups are often used as a base ingredient in casseroles, and cream of chicken is among the most popular of choices. Trust us when we say that making this soup from scratch and using it in recipes will really make a huge flavor difference by highlighting the freshest ingredients and doing away with preservatives and artificial colorings. This soup is fantastic as a ingredient in recipes, but don’t be afraid to make it as a stand-alone dish as well.

Recipe notes

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