How to make Creamof Chicken Soup
Prep
time: 30 minutes | Cook time: 25 minutes | Serves1
2 boneless skinless chicken breasts (about 8
ounces each)
6 cups water
1 onion (quartered)
2 bay leaves
1 teaspoon garlic salt
2 cups chopped mixed vegetables (such as onions, carrots, celery, green
beans or bell peppers)
Salt and freshly ground black pepper to taste
2 tablespoons butter
2 tablespoons flour
2 cups skim milk
6 cups water
1 onion (quartered)
2 bay leaves
1 teaspoon garlic salt
2 cups chopped mixed vegetables (such as onions, carrots, celery, green
beans or bell peppers)
Salt and freshly ground black pepper to taste
2 tablespoons butter
2 tablespoons flour
2 cups skim milk
1. Place the chicken breasts, water, onion, bay
leaves and garlic salt
in a large saucepan or stock pot and heat to boiling, skimming off the
foam if necessary. Reduce the heat, cover and simmer until the
chicken is cooked through about 30 minutes.
in a large saucepan or stock pot and heat to boiling, skimming off the
foam if necessary. Reduce the heat, cover and simmer until the
chicken is cooked through about 30 minutes.
2. Remove the chicken breasts from the broth.
Strain the broth,
discarding the solids.
discarding the solids.
3. Add the vegetables to the broth, season to
taste with salt and
pepper and heat to boiling. Reduce the heat, cover and simmer until
the vegetables are tender about 20 minutes.
pepper and heat to boiling. Reduce the heat, cover and simmer until
the vegetables are tender about 20 minutes.
4. Meanwhile, cut or shred the chicken into
bite-size pieces and set
aside. Melt the butter in a small nonstick skillet. Sprinkle the flour over
the butter and whisk until smooth. Add the milk to the skillet in a thin stream, whisking constantly. Heat the milk mixture over low heat,whisking occasionally. Simmer for 2 minutes, whisking constantly.
aside. Melt the butter in a small nonstick skillet. Sprinkle the flour over
the butter and whisk until smooth. Add the milk to the skillet in a thin stream, whisking constantly. Heat the milk mixture over low heat,whisking occasionally. Simmer for 2 minutes, whisking constantly.
5. Add the milk mixture to the broth and whisk to
combine. Add the chicken to the soup and stir until heated through.
Season the soup to taste with salt and pepper and serve. Enjoy.
Per
Serving
Calories: 167, Total Fat: 8g, Saturated Fat: 4g, Protein: 15g, Carbs: 9g, Fiber: 1g, Sugar: 5g
Calories: 167, Total Fat: 8g, Saturated Fat: 4g, Protein: 15g, Carbs: 9g, Fiber: 1g, Sugar: 5g
