Better for you, homemade cream of chicken soup full of hearty vegetables and tender chicken.
2 tbsp. | Vegetable Oil |
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1 C | Onion, Diced |
1/2 C | Celery, Diced |
1/2 C | Carrots, Diced |
1/4 C | All Purpose Flour |
3 qt. | Chicken Stock, Hot |
1 qt. | Plant Based Cooking Creme Naturally Flavored |
1 lb | Cooked Chicken, Diced |
Salt And Ground White Pepper To Taste |
1 |
In an appropriate sized pan, heat vegetable oil over medium heat. |
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2 |
Add carrots, onions and celery, saute until tender, but not browned. |
3 |
Sprinkle flour over vegetables, and stir to mix well. |
4 |
Cook 1-2 minutes over low heat, stirring constantly so as not to brown. |
5 |
Remove from heat and add hot chicken stock to vegetable and flour mixture. |
6 |
Let set for a few minutes so that the flour begins to absorb the stock, then whisk until smooth. |
7 |
Return to low heat and bring to a simmer for 10-15 minutes to cook out any starchy flavor from the flour. |
8 |
Add the Plant Based Cooking Creme Naturally Flavored and chicken, then season to taste with salt and white ground pepper, then bring the soup back to a simmer. |