"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Soups
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 10-09-2011, 12:32 PM   #1
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 38,711
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.
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 10-09-2011, 01:02 PM   #2
Executive Chef
 
chopper's Avatar
 
Join Date: Jan 2011
Location: Colorado
Posts: 4,199
Sounds wonderful. Can I also freeze it and use it when a recipe calls for the soup?
__________________
No matter where I serve my guests, it seems they like my kitchen best!
chopper is offline   Reply With Quote
Old 10-09-2011, 01:15 PM   #3
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 38,711
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.
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 10-09-2011, 01:32 PM   #4
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
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
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 10-09-2011, 01:34 PM   #5
Cupcake
 
Kathleen's Avatar
 
Join Date: Dec 2009
Location: Mid-Atlantic, USA
Posts: 3,132
It sounds great! I bet I can use the pressure canner to can it prior to adding the 1/2 and 1/2. Mmmmm.
__________________


~Kathleen

A little bit Ginger. A little bit Mary Ann.
Kathleen is offline   Reply With Quote
Old 10-09-2011, 01:35 PM   #6
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 25,042
I am definitely going to try this, PF! Thanks!
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 10-09-2011, 01:37 PM   #7
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 38,711
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...
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 10-09-2011, 01:39 PM   #8
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 38,711
Thanks everyone!
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 10-09-2011, 08:37 PM   #9
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,466
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!
__________________
I've got OCD--Obsessive Chicken Disorder!
https://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 10-09-2011, 08:49 PM   #10
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 38,711
Quote:
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!
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 10-09-2011, 08:54 PM   #11
Executive Chef
 
chopper's Avatar
 
Join Date: Jan 2011
Location: Colorado
Posts: 4,199
Thanks for the advice for freezing.
__________________
No matter where I serve my guests, it seems they like my kitchen best!
chopper is offline   Reply With Quote
Old 10-09-2011, 08:56 PM   #12
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,466
Quote:
Originally Posted by PrincessFiona60 View Post
Ooh! Rice...Thanks!
I add wild rice to everything that I can!
__________________
I've got OCD--Obsessive Chicken Disorder!
https://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 10-09-2011, 08:59 PM   #13
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 38,711
Quote:
Originally Posted by CWS4322 View Post
I add wild rice to everything that I can!
That is aside from FRESH eggs, right?
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 10-09-2011, 09:08 PM   #14
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,466
PF--I didn't think anyone had noticed my fondness for FRESH eggs! I'm looking forward to making Greek Lemon Soup this winter with FRESH eggs <g> and I do prefer wild rice in that instead of white!
__________________
I've got OCD--Obsessive Chicken Disorder!
https://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 10-09-2011, 09:10 PM   #15
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 25,042
Quote:
Originally Posted by PrincessFiona60

That is aside from FRESH eggs, right?
Oh, geez...
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 10-09-2011, 09:11 PM   #16
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 38,711
Quote:
Originally Posted by CWS4322 View Post
PF--I didn't think anyone had noticed my fondness for FRESH eggs! I'm looking forward to making Greek Lemon Soup this winter with FRESH eggs <g> and I do prefer wild rice in that instead of white!
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 10-09-2011, 09:14 PM   #17
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,466
Our fondness for FRESH eggs is why we are adding a 2nd flock of 9 RIRs next weekend...what started with 2 hens for FRESH eggs has become somewhat of an obsession around here...and there are still 5 "chicken factory workers" in training. They have not graduated to actually producing eggs, yet. They may get shifted to "stew pot" status if they don't produce before Christmas.
__________________
I've got OCD--Obsessive Chicken Disorder!
https://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 10-09-2011, 09:17 PM   #18
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 38,711
FRESH Chicken for Cream of Chicken Soup!!!!!!
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 10-09-2011, 09:21 PM   #19
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,466
As the chief chicken keeper, I'll add that bit of information to the weekly status report meeting that I chair with the trainees.
__________________
I've got OCD--Obsessive Chicken Disorder!
https://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 10-09-2011, 09:31 PM   #20
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 38,711
Quote:
Originally Posted by CWS4322 View Post
As the chief chicken keeper, I'll add that bit of information to the weekly status report meeting that I chair with the trainees.
If you already have a recipe...you are more than halfway there!
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Reply

Tags
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
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 11:58 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.