Very good as a light lunch or dinner. I like to add cooked/shredded chicken and serve with Stove Top Cornbread. This soup also pairs well with sandwiches and salads.
Homemade cream of chicken soup is slightly thinner than canned and tastes much better.
Minestrone is the national soup of Italy. The main ingredients are onions, beans, rice, carrots, and tomatoes.
French onion soup is the national soup of France. The main ingredients are beef, onions, croutons and cheese.
Soups are enjoyed warm, hot or cold. Depends on climate and/or personal preference.
Soups can be sweet or savory.
Doctor John T. Dorrance, a chemist with the Campbell Soup Company, inventedcondensed soup in 1897.
This recipe is flexible. Adjust seasonings as preferred. I like salt, LOTS of black pepper and dried sage.
What are the basic types of soup?
Clear and thick are the two There are two basic types of soup. Clear soups include flavored stocks, broths, consommés, chicken noodle soup and French onion soup.
Thick soups include cream and purée soups such as bisques or cream of tomato soup.
The difference between chicken broth and chicken stock is chicken stock is made from bony parts. Chicken broth is made with meat (my favorite).
Chicken stock tends to have richer flavor due to the gelatin released by long-simmering bones. Read more on Food Network’s website.
Chicken noodle soup is the most popular variety in the United States.
Homemade Cream of Chicken Soup is creamy and loaded with savory flavor. Easy to make with simple ingredients. Recipe and photography by
Beverly Davis for CornbreadMillionaire.com.
Pour chicken stock in saucepan. Do not turn on heat.
Sift flour to remove lumps.
Pour milk into a measuring cup. Add sifted flour. Stir with whisk until smooth.
Add seasonings (minus salt). Stir with whisk until evenly combined. Set aside.
Simmer chicken stock over low heat until bubbles appear around edges. If it goes to a rumbling boil, some will evaporate.
Pour in milk/flour mixture. Whisk constantly for 3-4 minutes until mixture thickens. Whisking will keep soup smooth (no lumps). Turn heat off. Stir in shredded chicken (if using).
Soup will thicken slightly as it cools. Taste cooled soup. Season with preferred amount of salt.
Makes 3-1/2 to 4 cups. Two cups are equivalent to 1 can (10.5 ounces) cream of chicken soup.
Refrigerate up to 8 days in a lidded container. For freezer storage, pour mixture into freezer bag. Store in freezer up to 1 month.
Homemade Cream of Chicken Soup (1 Cup)
Same instructions for 4 cups.
Recipe Notes
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Homemade Chicken Stock
Makes about 4 cups.
1. Place 3 chicken legs (or a large chicken breast) in a large saucepan. Do not remove skin.
2.Cover with water. Add 1/2 cup chopped white onions, 1 teaspoon of black pepper, 1/2 teaspoon of salt, 2 bay leaves, and 2 teaspoons of cumin seeds.
3. Cover and simmer over low-medium heat for 2-1/2 hours. Check regularly. After 45 minutes, water will be low. Add 1 more cup of water.
4. Continue simmering until meat falls off bones. Allow to cool.
5. Remove chicken from saucepan. Remove and discard bones, gristle, chicken fat and bay leaves.
NOTES: Use cooked chicken to make chicken salad or whatever you prefer. Strain cooled chicken stock. Pour in a lidded container. Refrigerate until ready to use.
