Thursday, November 15, 2007

Cream of Chicken Soup

Wow, long time no blog. (Been busy!) Here's a great recipe for the winter months.

Homemade Cream of Chicken Soup
1 stick real butter
1/2 c. all-purpose flour
2 cans evaporated milk
1 large can (29-oz) mixed vegetables
3 lbs. chicken breast, cooked and cubed (not shredded)
2 (14.5 oz.) cans chicken broth
2 tsp. onion salt
2 tsp. celery salt
1 tsp. pepper

Mix salt and pepper together in small bowl or cup and set aside. Melt butter in large pot. Stir in flour with whisk. Gradually stir in milk. Cook, stirring constantly, until mixture comes to a boil. Add broth, then salt and pepper mixture. Whisk and stir. Add chicken and vegetables, and heat through. Serve with saltines.

Delicious, quick and filling. Great as leftovers. Serves 6-8.


Melanie said...

Now, how about the Hot Chocolate recipe?

Deborah said...

Thank you for sharing that recipe. I will put this to good use! I've made "chicken gravy" from the butter, flour and milk with chicken boulon, but never thought to add veggies and chicken...that sounds soooo good.

Have a blessed day!