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Old 10-09-2011, 01:32 PM   #1
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Cream of Chicken Soup

2 tablespoons butter or chicken fat
1 cup each diced celery, onion and carrots
1 clove garlic, minced
2 cups cooked chicken, diced
4 tablespoons flour
1 quart chicken stock
1 cup ˝ & ˝
Salt to taste

Melt butter or fat over medium heat in a large sauce pan, sauté celery, onion, carrots and garlic until carrots are soft, add chicken and warm well. Stir in flour and cook until lightly golden. Stir in the stock and heat until thickened, cook for 20 minutes to meld flavors. Taste for seasoning at this time. Soup should be slightly thick and bubbly. Remove from heat and stir in ˝ & ˝.

I like to serve over boiled potatoes.
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Old 10-09-2011, 02:02 PM   #2
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Sounds wonderful. Can I also freeze it and use it when a recipe calls for the soup?
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Old 10-09-2011, 02:15 PM   #3
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Quote:
Originally Posted by chopper View Post
Sounds wonderful. Can I also freeze it and use it when a recipe calls for the soup?
I would freeze it before I added the 1/2 & 1/2.
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Old 10-09-2011, 02:32 PM   #4
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Looks like my chicken & biscuits recipe, except I shred the chicken
And serve over biscuits
And maybe add a dash of poultry seasoning
Can't go wrong with creamed chicken
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Old 10-09-2011, 02:34 PM   #5
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It sounds great! I bet I can use the pressure canner to can it prior to adding the 1/2 and 1/2. Mmmmm.
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Old 10-09-2011, 02:35 PM   #6
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I am definitely going to try this, PF! Thanks!
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Old 10-09-2011, 02:37 PM   #7
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Quote:
Originally Posted by pacanis View Post
Looks like my chicken & biscuits recipe, except I shred the chicken
And serve over biscuits
And maybe add a dash of poultry seasoning
Can't go wrong with creamed chicken
When I made the stock I had a bouquet garni of thyme, oregano, sage and parsley in there. So the stock was already quite nicely seasoned. The chicken was poached in the stock. That's why I didn't mention any herbs in the recipe...
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Old 10-09-2011, 02:39 PM   #8
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Thanks everyone!
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Old 10-09-2011, 09:37 PM   #9
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Oh--yum. If you want to freeze it after adding the cream, I'd recommend subbing evap milk for the 1/2 and 1/2 instead. I can see this with some wild rice added! On my fall recipes to try list!
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Old 10-09-2011, 09:49 PM   #10
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Originally Posted by CWS4322 View Post
Oh--yum. If you want to freeze it after adding the cream, I'd recommend subbing evap milk for the 1/2 and 1/2 instead. I can see this with some wild rice added! On my fall recipes to try list!

Ooh! Rice...Thanks!
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chicken, chicken stock, cream, recipe, soup

Cream of Chicken Soup 2 tablespoons butter or chicken fat 1 cup each diced celery, onion and carrots 1 clove garlic, minced 2 cups cooked chicken, diced 4 tablespoons flour 1 quart chicken stock 1 cup ˝ & ˝ Salt to taste Melt butter or fat over medium heat in a large sauce pan, sauté celery, onion, carrots and garlic until carrots are soft, add chicken and warm well. Stir in flour and cook until lightly golden. Stir in the stock and heat until thickened, cook for 20 minutes to meld flavors. Taste for seasoning at this time. Soup should be slightly thick and bubbly. Remove from heat and stir in ˝ & ˝. I like to serve over boiled potatoes. 3 stars 1 reviews
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