Pull one straight from the freezer and let thaw in the refrigerator before using. Just place in a freezer bag or other freezer safe containers in 1 1/2 cup amounts. You can freeze the soup you don’t plan to eat for 2-3 months. The shelf life isn’t that long due to using fresh chicken and no added preservatives like you find in store bought. This homemade soup can store for 3-4 days in the refrigerator until you are ready to use it. For this recipe the soup is thick as a condensed canned soup.īut adding a little extra water or milk can thin out the soup a bit, to where it is a better texture for eating as a bowl of soup. Some people find eating cream of chicken soup alone is delicious. Use as you would a can of condensed soup.įor the full recipe and detailed baking instructions, please see the recipe card at the end of this post. Remove from heat and allow to cool completely.įourth: Store in airtight container in refrigerator. Third: Add in the chopped chicken and stir to combine. add broth, milk, and spices stir and add chicken Add chicken stock and milk and whisk until smooth. Looking for more leftover worthy dishes? Follow LTB on Pinterest and pin to a board! melt and add flour stir to cook How to make Cream of Chicken Soup from scratchįirst: In a medium saucepan melt butter over a medium-high heat. Spices: If you want to add some herbs (garlic powder, onion powder) or take out some of the salt, this is a great recipe for that. Just four ingredients and so delicious Jump to Recipe. Whisk in as directed.īroth: Use chicken broth for the best flavor or substitute vegetable broth. This is a super easy recipe for making your own homemade cream of chicken soup. If you need this to be gluten free, substitute 2 tablespoons of cornstarch for the flour. This is a great use for it!įlour: All purpose flour is best. I always have leftover dark meat when we get a rotisserie chicken. Butter: Use unsalted butter for this recipe.Ĭhicken: This is a great recipe for using up any leftover cooked chicken.
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