LOVE LOVE LOVE this soup! I stayed pretty true to the recipes flavor although I do use fresh garlic in addition to the garlic powder and more of the herbs than called for, the flavor combination is right on but we prefer our foods a bit more heavily seasoned. Where I do deviate is with the condensed soup, I don't use it, I prefer not to cook with canned foods that are loaded with sodium and preservatives. What I do is make the roux of equal parts butter and flour (1/2 C. and 1/2 C.)and cook it whisking constantly for a few minuets to cook out the raw flour taste. After a few minuets I whisk in the white wine AND some of the chicken broth from already cooking pot and I bring to a strong simmer/low boil stirring until thickened. At this point I add it to the big pot along with the chicken and cook. I dish up any of the soup that will be going into the freezer and set aside. For the part of the soup that I will be serving this is when I replace the condensed soup with heavy cream or half and half or even just milk which add the creaminess the soup would have and heat until hot but without letting it come to a boil. It will be thick enough since the roux was made with more flour/butter than the original recipe calls for. When defrosting the soup that went into the freezer I add the dairy as it's re-heating. Works out perfectly!
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LOVE LOVE LOVE this soup! I stayed pretty true to the recipes flavor although I do use fresh...