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Cream Of Chicken Soup

SUBMITTED BY: MARBALET

"This is a good basic cream of chicken soup recipe. You can use cornstarch instead of flour to make the roux, if you are allergic to flour. You can also omit the salt, if you are on a restrictive diet. The best thing about making recipes yourself, is that you control what goes into your soup, minus the unhealthy preservatives!"
SERVINGS & SCALING
Original recipe yield: 4 to 6 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 4 cups milk
  • 2 tablespoons all-purpose flour
  • 2 tablespoons vegetable oil
  • 2 tablespoons white sugar
  • 2 cups finely chopped, cooked chicken meat
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder

DIRECTIONS

  1. In a 3 quart saucepan, heat oil. Gradually stir in flour. Let this form a paste, or roux. Then, gradually stir in the milk and continue stirring until thickened.
  2. Add chicken to white sauce mixture. Add sugar, salt, pepper, and garlic powder. Mix well and simmer for 20 minutes over low heat.
  3. If soup is not as thick as desired, mix a small amount of corn starch with a small amount of water and add to soup. Simmer for 10 minutes.
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The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 24, 2003 by nanajo
I have been cooking for 40 years and this is the worst cream of chicken I have ever made

17 users found this review helpful
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 21, 2003 by RENZINO2
I needed a quick ceamed soup recipe for my HS Food's class and I didn't read the one review. I agree as is it's not very good. The sugar makes it sweet and there is little chicken flavor. I told my first class to make as it was written suspecting that the sugar would make it sweet. I had the second class eliminate the sugar and some students added finely chopped onion and celery to the oil and sauted till tender and then when the milk was added we added 1 boulion cube. We also added the cornstarch because it was thin. The students really liked it. One group added Veg-all with the chicken and it also was good.

16 users found this review helpful
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 6, 2003 by I'm nuts too...
Didn't taste like cream of chicken, it wasn't horrible, but...I can't put my finger on what it did taste like. Thanks anyway Holly ;)

11 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 330

  • Total Fat: 14.5g
  • Cholesterol: 72mg
  • Sodium: 449mg
  • Total Carbs: 21.4g
  •     Dietary Fiber: 0.2g
  • Protein: 27.6g

VIEW DETAILED NUTRITION

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