Cream of chicken soup

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How to make Cream of chicken soup

  • Yield : 4
  • Prep Time : 0:05
  • Cook Time : 0:20
  • Total Time : 0:25

Ingredients

Condensed cream of chicken soup

  • 50g unsalted butter
  • 1/2 cup plain flour
  • 1/2 cup milk
  • 1 1/2 cups chicken stock
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon salt

Cream of chicken soup

  • 10g butter
  • 1 garlic clove, crushed
  • 1/2 brown onion, diced
  • 1 celery stalk, diced
  • 1 small carrot, diced
  • 2 cups reduced-fat milk
  • 1 cup shredded cooked chicken
  • 2 slices white bread, crusts removed
  • Olive oil cooking spray
  • Finely chopped fresh flat-leaf parsley, to serve
  • Crusty bread, to serve

Method

  • Step 1 To make Condensed cream of chicken soup: Melt butter in a large saucepan over medium heat. Add flour. Stir to create a paste. Cook for 1 minute. Whisk in milk until mixture forms a smooth and thick paste.
  • Step 2 Gradually whisk in stock, onion powder, garlic powder, thyme and salt until mixture is smooth. Cook, whisking constantly, for 5 minutes or until mixture thickens. Remove from heat.
  • Step 3 Preheat oven to 200C/180C fan-forced.
  • Step 4 Melt the butter in a large saucepan over medium-high heat. Add the garlic glove and onion. Cook, stirring, for 3 minutes or until onion starts to soften. Add celery and carrot. Cook, stirring, for 2 minutes.
  • Step 5 Add the soup, milk and 1 cup of water. Stir to combine. Bring to a simmer. Simmer for 5 minutes or until the mixture thickens. Add the cooked chicken. Cook for 1 minute or until heated through.
  • Step 6 Meanwhile, cut the bread slices into 1cm cubes. Place on a baking tray. Spray with oil. Season with salt. Bake bread cubes for 5 minutes, shaking tray halfway through cooking time, or until golden.
  • Step 7 Ladle soup among serving bowls. Top with croutons. Sprinkle soup with parsley and serve with crusty bread.

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