Mock Condensed Cream of Chicken soup

By re1ndeer

Ingredients
  • 1 cup chicken stock (unsalted)

  • 1 bay leaf

  • 1/4 lb. boneless chicken breast, skinned all visible fat removed

  • 1 T. vegetable oil

  • 3 T. all-purpose flour

  • 1/3 cup skim milk

  • 1 T. non-fat "butter" granules (butter buds)

  • black pepper to taste

  • 1/8 t. garlic powder

Directions
  1. In a small saucepan, heat stock and bay leaf, uncovered, over medium high heat until liquid simmers. Add chicken. When stock begins to simmer again, reduce heat,

  2. cover and simmer about 5 minutes, or until chicken is no longer pink. Remove from heat. Remove chicken from stock and set aside.

  3. In a small saucepan, heat oil over medium heat. Add flour, stirring constantly for about 1 minute. Gradually add the stock (with the bay leaf), milk, "butter" granules and pepper, stirring constantly until mixture thickens, about 2 to 3 minutes. Remove from heat. remove and discard bay leaf.

  4. Pour into a blender and blend until smooth, add cooked chicken, garlic powder. Blend until pureed.

  5. Makes about 1 1/2 cups.


Nutritional Facts

Servings
2
Calories
407
Protein
33g
Carbohydrate
30g
Total Fat
17g
Saturated Fat
3 g
Polyunsaturated Fat
9g
Monounsaturated Fat
5g
Cholesterol
68 mg
Sodium
643 mg

chicken/poultry soups soup

3 replies

Auburn Bill
Auburn Bill 2011-09-08 10:48:13 -0500 Report

I love chickensoup wiht plenty of veggies and herbes in it! This seems kinda blah to me, Please dont take offenseive to this, I am Hungrian-Slovick, so I grew up with many spices and flavors to my food dishjes and soups! Will try but will add some herbes to it! Grandpa Bill