Homemade Cream Soup Base Recipe Recipes Recipe For Chicken

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CREAM OF CHICKEN SOUP FROM SCRATCH



Cream of Chicken Soup From Scratch image

I stopped using canned foods, so this is my alternative. This makes about 2 cans worth, and is perfect for casseroles!

Provided by BabyDollPie

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Chicken Soup Recipes

Time 20m

Yield 4

Number Of Ingredients 12

1 ½ cups chicken stock, divided
1 teaspoon finely chopped onion
1 clove garlic, finely chopped
½ cup milk
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon chopped fresh parsley
⅛ teaspoon lemon pepper seasoning
1 pinch ground allspice
1 pinch ground paprika
1 cup milk
¾ cup all-purpose flour

Steps:

  • Place 1 tablespoon of chicken stock in a saucepan over medium-low heat, and cook and stir the onion and garlic in the broth until they are softened, about 3 minutes. Pour in the rest of the broth and 1/2 cup of milk, and whisk in the salt, black pepper, parsley, lemon pepper seasoning, allspice, and paprika. Bring the mixture to a boil, reduce heat, and allow to simmer for 1 to 2 minutes.
  • Whisk together the remaining milk and the flour until smooth, and whisk the milk mixture into the hot stock mixture. Keep whisking continuously to avoid lumps until the soup comes almost to a boil and thickens.

Nutrition Facts : Calories 134.4 calories, Carbohydrate 22.9 g, Cholesterol 7.3 mg, Fat 2.1 g, Fiber 0.9 g, Protein 5.6 g, SaturatedFat 1.2 g, Sodium 198.3 mg, Sugar 4.4 g

CREAM SOUP BASE



Cream Soup Base image

This is a creamy soup base that will make many types of cream soup. Use your imagination and create a new soup.

Provided by Nell Marsh

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 15m

Yield 8

Number Of Ingredients 5

½ cup butter
6 tablespoons all-purpose flour
2 cups milk
2 cubes chicken bouillon
ground black pepper to taste

Steps:

  • Melt butter in a saucepan. Add flour and make a paste. Add milk and bouillon cubes. Cook over low heat until thickened. Add pepper to taste. Add more milk when adding the other soup ingredients, depending on the thickness you desire.
  • To this base you may add steamed broccoli and American cheese; or chunks of baked potato (peel and all) with American cheese, bacon pieces, and chives; or pureed, stewed tomatoes for a bisque; or leeks that have been cleaned well, steamed, and chopped; or cooked asparagus cut in pieces (if canned asparagus is used, add some of the liquid as well), topped with grated cheese and bacon pieces.

Nutrition Facts : Calories 155.9 calories, Carbohydrate 7.6 g, Cholesterol 35.5 mg, Fat 12.8 g, Fiber 0.2 g, Protein 2.9 g, SaturatedFat 8.1 g, Sodium 394.8 mg, Sugar 2.9 g

CREAM OF CHICKEN SOUP



Cream of Chicken Soup image

This soup makes a great meal on a cold winter night. Just add a salad and some hot crusty french bread. This also makes a first course for dinner. I like to make this when I have left over baked chicken. If using as a first course or appetizer servings would be for 4. If using as a main dish servings would be for 2

Provided by Luby Luby Luby

Categories     Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 13

6 tablespoons butter
1/4 cup celery, chopped fine
1/4 cup onion, chopped fine
1 teaspoon minced garlic
1/3 cup all-purpose flour
1/2 cup milk
1/2 cup light cream
3 cups chicken broth
1 cup cooked chicken, chopped
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1/2 teaspoon salt
1/8 teaspoon ground cayenne pepper (or to taste)

Steps:

  • Melt butter in large heavy saucepan.
  • Add onion, celery and garlic and saute until soft.
  • Add flour mixing well.
  • Cook for 3-4 minutes.
  • Add milk, cream and broth mixing well.
  • Cook and stir until mixture thickens and comes to a boil.
  • Reduce heat and stir in chicken and remaining seasonings.
  • Adjust seasonings to taste.
  • Cook over low heat 2-3 minutes.

Nutrition Facts : Calories 363.4, Fat 27.7, SaturatedFat 16.2, Cholesterol 96.1, Sodium 1061.8, Carbohydrate 12.8, Fiber 0.7, Sugar 1.2, Protein 15.8

CHICKEN SOUP BASE



Chicken Soup Base image

I keep plenty of this delicious soup base on hand for my father. He can serve it as is, or dress it up with some easy variations.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 14 servings (6-1/2 pints soup base).

Number Of Ingredients 9

1 broiler/fryer chicken (3-1/2 to 4 pounds)
3 quarts water
1 cup frozen chopped broccoli
1 cup shredded carrots
1 cup frozen peas
1 small onion, chopped
1/2 cup chopped celery
1/4 cup chicken bouillon granules
1 tablespoon chopped fresh parsley

Steps:

  • Place chicken and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer for 2 hours or until chicken is tender. Remove chicken; allow to cool. Add enough water to broth to measure 3 quarts. , Remove chicken from bones; cut into bite-size pieces and return to pan. Add remaining ingredients; cover and simmer for 10 minutes or until vegetables are tender. If desired, pour cooled soup into 1-pint freezer containers and freeze for future use., For Chicken Potato Soup: In a saucepan, combine 1 pint thawed soup base, 1/2 cup cubed peeled potatoes, and salt and pepper to taste. Cover and cook over medium heat until potatoes are tender. , For Cream of Chicken Soup: In a saucepan, combine 1/4 cup all-purpose flour and 1 cup milk; mix until smooth. Stir in 1 pint thawed soup base. Bring to a boil; boil for 2 minutes, stirring constantly. Add 1/2 teaspoon chicken bouillon granules and salt and pepper to taste.

Nutrition Facts : Calories 145 calories, Fat 7g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 779mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.

CREAMY CHICKEN SOUP



Creamy chicken soup image

There's something restorative and satisfying about a homemade chicken soup

Provided by Sara Buenfeld

Categories     Lunch, Soup

Time 1h10m

Number Of Ingredients 10

1kg pack free-range chicken thigh, skin removed
300ml dry white wine
2 large onions, cut into large wedges
4 celery sticks, quartered
3 leeks, quartered
2 sprigs thyme, plus extra leaves for sprinkling
2 bay leaves
½ tsp ground white pepper (optional)
40g plain flour
300ml pot double cream

Steps:

  • Put the chicken thighs in a very large, heavy-based pan and fry for a few mins, turning frequently to lightly colour them. Providing the heat is low, there is no need to add any oil. Pour in the wine, turn up the heat and boil rapidly to evaporate the alcohol. Pile in the veg and herbs, add 1 tsp salt and the white pepper (or you can use black pepper). Pour in 2 litres boiling water. Cover the pan and simmer for 45 mins until the chicken and veg are tender. Take out the bay leaves and thyme sprigs and cool for about 30 mins.
  • Remove chicken from the soup, then strip the meat from the bones. Put all but 140g of the chicken back into the pan. Blitz the soup with a hand blender or in batches in a food processor until very smooth, then return to the pan.
  • Blend the flour and cream together with a couple of ladles of the soup, then stir the creamy mixture into the rest of the soup and heat, stirring continuously until thickened. You can blitz again if it looks a little lumpy. Chop the remaining chicken and stir into the soup. Scatter with thyme leaves, to serve.

Nutrition Facts : Calories 347 calories, Fat 23 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.9 milligram of sodium

HOMEMADE CONDENSED CREAM OF CHICKEN OR MUSHROOM OR CELERY SOUP



Homemade Condensed Cream of Chicken or Mushroom or Celery Soup image

You have these ingredients already. So save yourself a trip to the store, some money, and some sodium. Here's a flavorful condensed cream of chicken soup base recipe for use in dishes that call for canned creamed soups. Use instead of condensed canned cream soups in recipes. Just add the ingredient that forms the basis of the soup. Chop mushrooms, sauté in a bit of olive oil and add for cream of mushroom soup. Add chicken for cream of chicken soup. Chop & sauté celery for, you guessed it, cream of celery. (As found at tammysrecipes.com/homemade_cream_chicken_soup ) Yields 3 cups -- about 2 (10.5 oz) cans of condensed cream of 'whatever'.

Provided by AngieME

Categories     < 30 Mins

Time 20m

Yield 2 cans, 6 serving(s)

Number Of Ingredients 10

1 1/2 cups chicken broth
1/2 teaspoon poultry, seasoning*
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
1/4 teaspoon salt (or less, taste to test)
1/4 teaspoon parsley
1 dash paprika
1 1/2 cups milk
3/4 cup flour

Steps:

  • In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).
  • In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.
  • Add the ingredient that forms the basis of the soup. Chop mushrooms, saute in a bit of olive oil and add for cream of mushroom soup. Add chicken for cream of chicken soup.
  • *Don't have poultry seasoning? Make your own like I did -- try the recipezaar recipe #23966 - Homemade Poultry Seasoning.
  • This is awesome in my posted recipe "Easy Chicken & Noodles -- the Best" Recipe #359244. It makes that recipe not quite as easy, but less salty and more delicious. I would double this recipe and freeze extra if using it for that purpose.

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