Cream of chicken soup recepie?

i would like to make chicken soup. i know that the ingredients are milk, water, chicken. does anyone know the quantites?Cream of chicken soup recepie?
INGREDIENTS


4 cups milk


2 tablespoons all-purpose flour


2 tablespoons vegetable oil


2 tablespoons white sugar


2 cups finely chopped, cooked chicken meat


1/2 teaspoon salt


1/2 teaspoon ground black pepper


1/2 teaspoon garlic powder


DIRECTIONS


In a 3 quart saucepan, heat oil. Gradually stir in flour. Let this form a paste, or roux. Then, gradually stir in the milk and continue stirring until thickened.


Add chicken to white sauce mixture. Add sugar, salt, pepper, and garlic powder. Mix well and simmer for 20 minutes over low heat.


If soup is not as thick as desired, mix a small amount of corn starch with a small amount of water and add to soup. Simmer for 10 minutes.Cream of chicken soup recepie?
To the Voters, thanks for the Best Answer! Report Abuse

Homemade Cream Of Chicken Soup Recipe





4 cups milk


2 tablespoons all-purpose flour


2 tablespoons canola oil


2 tablespoons white sugar


2 cups finely chopped, cooked chicken meat


1/2 teaspoon salt


1/2 teaspoon ground black pepper


1/2 teaspoon garlic powder





Make a white sauce of milk or cream, flour, and oil. Add chicken. Add sugar, salt, pepper, and garlic powder (may use more or less as desired). Mix well and simmer for 20 minutes over low heat. If soup is not as thick as desired, mix a small amount of cornstarch with a small amount of water and add to soup. Simmer for 10 minutes.
Here are links to recipes you may want to try:





Cream of Chicken Soup


http://www.thatsmyhome.com/soupkitchen/c鈥?/a>





Cream of Chicken with Wild Rice Soup


http://allrecipes.com/Recipe/Cream-of-Ch鈥?/a>





Anyway, good luck, enjoy!
Cream of Chicken Soup From Food Network Kitchens





1/2 cup unsalted butter


1 medium Spanish onion, chopped


2 stalks celery (with leaves), chopped


3 medium carrots, chopped


1/2 cup plus 1 tablespoon flour


7 cups chicken broth, homemade or low-sodium canned


3 sprigs parsley


3 sprigs fresh thyme


1 bay leaf


2 3/4 cups cooked, diced chicken


1/2 cup heavy cream


2 1/2 teaspoons dry sherry


1 tablespoon kosher salt


Freshly ground black pepper to taste


2 tablespoons chopped flat-leaf parsley





Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.


Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes.





Stir in the chicken and bring to a boil. Remove from the heat.





Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately.