I admit that I use them in several recipes, recipes that I'm quite found of in fact. Sometimes I want to really make a recipe from scratch though, using fresh, quality ingredients. For those occasions canned soup just won't cut it, whether the recipe calls for it or not.
I came up with this homemade version of Cream of Chicken Soup a few years back and it's given me the freedom to make some of favorite casseroles, without the housewife's guilt. I don't always have (or make) the time to prepare this, sometimes I will make it a few days before I need it and store it in the refrigerator. Other times I use the canned version, but it's nice to know that I always have the choice.
- To serve this soup as a meal, dice the celery before adding to the stock and don't discard it (as per directions). You may also add 2 diced potatoes, cooking them with the chicken and veggies.
- You can easily double the recipe and save a portion of it for future use in the refrigerator for up to 1 week (it doesn't freeze well).
- If you prefer dark meat, substitute chicken thighs for the breasts.
- You may use chicken on the bone, just increase the weight needed to 3-4lbs.
Homemade Cream of Chicken Soup
3 cups Chicken broth or stock
2-3lbs Boneless chicken breasts
1 white or yellow onion, diced
2 celery stalks, halved
2 tablespoons Butter
1/4 cup Flour
1 cup Cream
Salt and pepper to taste
In another large pot, melt butter and stir in flour until a thick paste is formed (a medium-roux). Whisk in cream and reserved broth. Simmer, whisking occasionaly until mixture has thickened. Season with salt and pepper to taste and add diced/shredded chicken.