![]() ![]() I know I’ve included croutons here, but nobody would ever say no to a side of crusty bread for dunking! Here are some of my favourites. It tastes so much better than canned, it’s almost a joke! With just 395 calories for a meal size bowl, this cream of chicken soup recipe is healthier than most creamy soups because it’s made without cream. It’s far healthier than canned – lower in sodium, preservative free and other artificial additives.Īnd you can tell the difference with just one spoonful. But in case you want it, I’ve kept it – click here to get the recipe for the homemade Cream of Chicken Soup! However, I found that I haven’t made condensed soup in years, mainly because it can only be kept for a few days so it kind of defeats the purpose of that recipe. I went through a phase when I made homemade condensed soup which I would then keep for a few days then later use to make a soup or casserole. The previous recipe was written starting with a homemade condensed cream of chicken soup – thick and gloopy like Campbell’s soup in a can. Reduce to medium-low heat and simmer until the chicken is fully cooked. Simply add the raw chicken thighs to a large stockpot, cover with cold water, and bring to a boil. This recipe is an updated version of a recipe I posted way back when I started RecipeTin Eats. Make your broth: Since we’re not making chicken stock, this should only take about 30-45 minutes at the most. The canned stuff is no comparison! Homemade Condensed Cream of Chicken Soup This cream of chicken soup recipe is very straight forward. If you like canned cream of chicken soup or those instant cup-a-soup packets, you are going to LOVE this! Pour blended mixture into remaining soup broth. Ladle a little more than half of the soup into a blender (including half of the cauliflower, carrots, celery, and broth) and blend until smooth. Take chicken out after 12 minutes and set aside. Homemade cream of chicken soup is SO GOOD. Bring pot to a boil, and once boiling, cook 12 minutes. ![]() It’s all the rage nowadays!)Īt some point, I grew up, learned how to cook, found and made a homemade cream of chicken recipe.Īnd today, I shake my head, wondering how on earth I used to think canned soup was so delish. (I also can’t believe that I used to be embarrassed being sent to school with bento boxes. Such as – soup from a can. I can’t believe how much I used to love that stuff! I looked forward to sleepovers, not only because of the excitement of staying at a friends’ place, but because I got to try food that my mother would never make. I got sent to school with bento boxes and eyed off my friends’ peanut butter sandwiches with jealousy. And such is the case when you’re a kid that you always want what you can’t have. Growing up, I was “deprived” of canned soup. Simple to make, this recipe is sure to become a favourite you’ll make over and over again! Cream of Chicken Soup recipe It’s silky and thick, with the subtle fragrance of thyme, and it tastes real. What is in this easy chicken noodle soup recipe There are no surprise ingredients in this soup, and the whole process is just basically throwing everything in a pot. A homemade Cream of Chicken Soup is completely and utterly incomparable to the canned stuff. ![]()
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