Description: A flavorful condensed cream of chicken soup base recipe for use in dishes that call for canned creamed soups
Yield: 3 cups (about 2 cans
1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).
2. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.
Additional Notes:
*I use the broth from my oven-roasted chicken. Refrigerate broth and then take fat off the top. If you're using chicken bouillon + water for your broth, you may want to add a little extra seasonings, such as lemon pepper, extra garlic, or seasoned salt, since my broth normally has bits of those in it. You can also add bits of chicken, but if you have good rich chicken broth, you probably won't need any chicken in it.
**Or, diced onions (boil with broth for a few minutes)
***Or, fresh minced garlic (boil with broth for a few minutes)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (473g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 654 | ||
Calories from Fat: 106 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.8g | 16 % | |
Saturated Fat 6.7g | 34 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 36mg | 11 % | |
Sodium 144.2mg | 5 % | |
Potassium 522.8mg | 14 % | |
Total Carbohydrate 129.3g | 38 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 129.2g | ||
Protein 11.7g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 654
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