Do you know how to make cream of chicken soup?

Cream of Chicken Soup





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.Do you know how to make cream of chicken soup?
yes i do. but i dont see where this is going. OH ok i get it you want a recipe. fine i'll give you one! humph! %26gt;:(








This soup is both creamy and delicious. The longer it simmers, the more flavorful it gets!';





INGREDIENTS


1 1/2 cups chopped celery


1 1/2 cups chopped onion


2 cups uncooked brown rice


1 teaspoon chicken bouillon powder


2 (14 ounce) cans chicken broth


1 1/2 cups water


1 cup margarine


3/4 cup all-purpose flour


3 cups chopped, cooked chicken meat


6 cups milk, divided


salt and pepper to taste


DIRECTIONS


In a large pot over high heat, combine the celery, onions, rice, bouillon, broth and water and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes, or until the rice has absorbed most of the liquid. Remove from heat and set aside.


In a medium saucepan over medium heat, melt the butter or margarine. Slowly add the flour, stirring often, to make a roux. Add 4 cups of milk, 1/2 cup at a time, while constantly stirring. Add this and the chicken to the rice mixture and return the rice mixture to the stovetop over low heat.


If the soup seems too thick, add some or all of the remaining 2 cups of milk. Season with salt and pepper to taste and allow to simmer for at least an hour, stirring every 15 minutes.