Cream of Chicken SoupThe simplest cream of chicken soup you'll ever make. It can also be used as a low-fat gravy or cream sauce.
Add white beans to Kitchen Mill, and grind into flour. Add water and bouillon to saucepan, and bring to boil. Whisk in bean flour. Stir and cook for 3 minutes; cook for 1 more minute for a super-creamy texture. Add chicken, and stir to incorporate.
- Servings 4.0
- Sodium 48 mg
- Serving Size 1 c
- Carbohydrates 15 g
- Calories 135
- Fiber 4 g
- Fat 1.5 g
- Sugar 0.5 g
- Saturated Fat 0 g
- Protein 16 g
- Cholesterol 27 mg
*For a vegetarian variation, use vegetable bouillon in place of chicken bouillon and omit the diced chicken.
*For a creamier soup, replace ½ of water with milk or add ¼ cup evaporated milk to cooked soup.
*Add up to 1½ cups cooked pasta and/or raw potatoes, carrots, onions, celery, and other vegetables. Add 1 cup more water (4 cups total), and cook vegetables until tender. Whisk in bean flour, and cook for 2 minutes after soup thickens.
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