Cream of Chicken Soup Recipe
The simplest cream of chicken soup you'll ever make. It can also be used as a low-fat gravy or cream sauce.
Overview
Total time: 01 M 30 S
Servings: 4
Calories: 135
Ingredients
- 1 tbsp. chicken bouillon
- 1 cup diced chicken pieces cooked
- 1/2 cup dried white beans
- 3 cup water
Nutritional Information
- Serving Size: 1 cup
- Fat: 1g
- Saturated Fat: 0g
- Cholesterol: 27mg
- Sodium: 48mg
- Carbohydrates: 15g
- Fiber: 4g
- Sugar: 0g
- Protein: 16g
Instructions
- 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.
Notes
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.
This recipe gives me an idea…3 c warm chicken broth instead of water, 1 tsp bouillon, 1/2 to 1 cup drained garbanzo beans or steamed cauliflower, chicken…blended on the soup setting. In the meantime, saute onion and celery in butter/salt/pepper, also steam sliced carrots, and when the soup is done mix in the veggies.
I agree! I can’t imagine you would stir to incorporate raw chicken. This recipe needs to be read through to the end to fully understand the ingredients.
I’m assuming the chicken has already been cooked before it is diced and added at the last step?
You don’t really explain in detail how to make this in the blendtec
Flavour anyone? I like the concept, but it definitely needs some seasoning and spice. This sounds like a nice base to start with.
Leave a comment