Cream of Chicken (soup/sauce)
Cream of Chicken (soup/sauce)

Hello everybody, it’s Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, cream of chicken (soup/sauce). One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Cream of Chicken (soup/sauce) is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Cream of Chicken (soup/sauce) is something which I have loved my entire life.

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To begin with this particular recipe, we have to prepare a few components. You can have cream of chicken (soup/sauce) using 6 ingredients and 2 steps. Here is how you can achieve that.

The ingredients needed to make Cream of Chicken (soup/sauce):
  1. Get 3/4 cup milk
  2. Take 3/4 cup chicken broth
  3. Get 1/2 teaspoon salt/ pepper or to taste
  4. Prepare 1/4 teaspoon poultry seasoning or to taste
  5. Prepare 3 tablespoons corn starch (or as needed to thick)
  6. Take Opt small chunks of chicken

Chop the remaining chicken and stir into the soup. Scatter with thyme leaves, to serve. Gradually pour in the stock and the milk, stirring every few minutes and allow to come to the boil. Pour the soup into a food processor or blender in batches and puree until smooth.

Steps to make Cream of Chicken (soup/sauce):
  1. Whisk stock milk and corn starch together and sauce pan until corn starch is dissolved
  2. Add seasonings and mix cook over medium high heat until bubbling reduced to low until thick

Gradually pour in the stock and the milk, stirring every few minutes and allow to come to the boil. Pour the soup into a food processor or blender in batches and puree until smooth. Transfer back into the soup pot, add as much cream as you like and season with salt and pepper. This wholesome cream of chicken soup is a recipe to make time and time again. This comforting soup brings together chicken, leek, and celery in a creamy broth.

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