cream of chicken soup


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Member since 2018
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"dfvergerfr"

Serves 4-5 | Prep Time | Cook Time

Why I Love This Recipe

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Ingredients You'll Need

2 chicken breasts
 1 ⁄ 4 cup celery, diced
 1 ⁄ 4 cup onion, chopped fine
 1 teaspoon minced garlic
 3 cups water
1 ⁄ 3 cup butter
 1 ⁄ 3 cup all-purpose flour
 1 cup milk
 all the chicken stock from yesterday
 1 ⁄ 4 teaspoon white pepper
 1 ⁄ 4 teaspoon black pepper
 1 ⁄ 2 teaspoon salt
 1 ⁄ 8 teaspoon ground cayenne pepper (or to taste)


Directions

Cream of Chicken Soup
Servings 4 - 5
Day 1
 2 chicken breasts
 1 ⁄ 4 cup celery, diced
 1 ⁄ 4 cup onion, chopped fine
 1 teaspoon minced garlic
 3 cups water
Directions
Make your chicken stock.
 Prepare your vegetables as described above, using the knife
skills that you have learned.
 Place chicken into a pot, add your prepared vegetables and
water.
 Bring to a boil and turn down the heat. Allow to simmer for
15 minutes.
 Remove from heat, label pot and allow to cool on stove top.

Day 2
 1 ⁄ 3 cup butter
 1 ⁄ 3 cup all-purpose flour
 1 cup milk
 all the chicken stock from yesterday
 1 ⁄ 4 teaspoon white pepper
 1 ⁄ 4 teaspoon black pepper
 1 ⁄ 2 teaspoon salt
 1 ⁄ 8 teaspoon ground cayenne pepper (or to taste)
Directions
Strain your stock from yesterday. DO NOT THROW THE
WATER/STOCK AWAY! (Use a colander and place over a large bowl.
Pour entire mixture into colander and allow it to drain.)
Cut chicken up and place back into colander with the vegetables.
Melt butter in large heavy saucepan.
Add flour mixing well.
Cook for 1-2 minutes.
Add milk and chicken stock mixing well.
Cook and stir until mixture thickens and comes to a boil.
Reduce heat and stir in chicken, vegetables and remaining seasonings.
Adjust seasonings to taste.
Cook over low heat for 5 minutes.


Pairs Well With

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