Cream of chicken soup

Cream of chicken soup

Cream of chicken soup

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  • milk - 1 c
  • butter or margarine - 6 Tbsp
  • boiling water - 3 c
  • all-purpose flour - 6 Tbsp
  • dash of pepper - 1 item
  • chicken bouillon cubes - 5 item
  • finely diced, cooked chicken - 1 c

How to make cream of chicken soup:

Melt butter in saucepan. Blend in flour. Dissolve bouillon cubes in boiling water. Add with milk to saucepan. Cook, stirring constantly, until mixture thickens and boils. Cook and stir for 2 minutes. Reduce heat and stir in chicken and pepper. Return to boiling. Serve immediately. Makes 4 or 5 servings.

Recipe categories: Soups & stews, Poultry, Bisques/cream soups.

Cream of chicken soup
Average rating: 3.3 of 5, total votes: 3
Cook. Time: PT10M
Total Time: PT10M

Cause of complaint:

Related ingredients:
sugar, eggs, milk, salt, butter, water, soy sauce
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