Homemade Cream Of Chicken Soup
From Jaavagurl 7 years agoIngredients
- ½ cup arrowroot shopping list
- 8 cups unsalted chicken stock, (homemade or best quality you can find) shopping list
- 2 Tablespoons sea salt shopping list
- ½ cup heavy cream shopping list
How to make it
- In a large pot, combine the arrowroot with 1 cup of the chicken stock, whisking until smooth to avoid lumps.
- Add the rest of the chicken and sea salt. Cook over medium high - high, whisking constantly until the mixture comes to a boil.
- When the mixture becomes clear, remove from the heat and add the cream or non-dairy milk.
- Cool the soup in the fridge for about an hour before packaging for the freezer.
- I put my soup in mason jars for storage in the fridge, and in ziplock packages for the freezer.
- The Cream of Chicken Soup will keep 1 week in the refrigerator.
- Notes
- You can easily make ½ or even ¼ of this recipe for a 1 dinner batch.
- For Dairy Free, substitute ½ cup of coconut or almond milk.
- Recipe by Get Inspired Everyday! at
- http://getinspiredeveryday.com/food/homemade-cream-of-chicken-soup/
- This recipe was first posted by Get Inspired Everyday!. All content is Copyright Protected - ©2013 - 2016 Get Inspired Everyday!. All Rights Reserved.
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