#34 Cream of Chicken Soup

Super easy / Super yummy!

  This is a good starter for Chicken N Dumplings, Pot Pies, Casseroles, or by itself. I used the raw tenders and put them in to cook after my roux was made, asked milk, and brought to the consistency I wanted. After the chicken was cooked chop or shred.
  I also use Better Than Bullion to give it a boost of chicken flavor. I don't add sugar, because to me the milk makes it sweet enough.
  I also think this would be a good general recipe for any Cream of Soup. Cream of Celery / Mushroom.....
  Saute veggies in butter first then make roux with the veggies and add milk. Spice accordingly.

Cream Of Chicken Soup Recipe - Allrecipes.com

Ingredients
  * 4 cups milk
  * 2 tablespoons all-purpose flour
  * 2 tablespoons vegetable oil
  * 2 tablespoons white sugar
  * 2 cups finely chopped, cooked chicken meat
  * 1/2 teaspoon salt
  * 1/2 teaspoon ground black pepper
  * 1/2 teaspoon garlic powderShow

Directions
  * In a 3 quart saucepan, heat oil. Gradually stir in flour. Let this form a paste, or roux. Then, gradually stir in the milk and continue stirring until thickened.
  * Add chicken to white sauce mixture. Add sugar, salt, pepper, and garlic powder. Mix well and simmer for 20 minutes over low heat.
  * If soup is not as thick as desired, mix a small amount of corn starch with a small amount of water and add to soup. Simmer for 10 minutes.