Never buy those “cream of….” soup cans again! Less than 10 minutes start to finish, using ingredients from your pantry and a couple refrigerated staples. This recipe makes 2 big servings. With a couple tweaks you can substitute celery for the chicken AND it’s cream of celery… Build on the flavor layers by adding your favorite vegetables or use as a casserole base…. I’d keep going but my soup is getting cold. Enjoy!
- 3 Tbsp. Butter
- 1/4 cup flour
- 1/2 cup milk, half-and half, OR heavy cream
- 1 cup cooked chicken, minced
- 1 can (14 oz.) chicken broth
- 1/4 cup chopped mushrooms
- Pinch dried Thyme (optional)
You can successfully make this soup in less than 10 minutes from pantry items and a couple refrigerated stables… Start by melting 3 tablespoons butter over a medium heat. Once melted sprinkle with 1/4 cup flour and whisk until smooth. This is going to be a roux not a gravy, so take it easy with measuring the flour, no heaping or packing here.
Once the flour has absorbed the butter add the milk. Whisk, whisk, whisk. Once the roux thickens add the chicken broth, and you guessed it, whisk.
Now because everything else we are adding is cooked and just needs to be brought up to temperature turn the heat to medium-low. Add the minced chicken (this can be canned, rotisserie, leftover, white meat, dark meat, chicken you cooked just because you wanted to make soup… Chicken). Then add the chopped mushrooms. I like using the ugly little canned mushrooms for this soup because it keeps soup prep to less than ten minutes. Stir! You thought I was going to say whisk didn’t you….
I dished my little ones first then added Thyme for my bowl. I hope you enjoy!
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