Cream Of Chicken Soup Recipes

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2 hours ago 70. This is a good basic cream of chicken soup recipe. You can use cornstarch instead of flour to make the roux, if you are allergic to flour. You can also omit the salt, if you are on a restrictive diet. The best thing about making recipes yourself, is that you control what goes into your soup, minus the unhealthy preservatives! Close.

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8 hours ago Recipes Using Cream of Chicken Soup. Campbell’s Condensed Cream of Chicken soup is a pantry staple in many households. This oh-so versatile soup forms a delicious base for so many recipes. Make something spectacular for dinner tonight with these recipes and ideas.

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Just Now This four-ingredient chicken potpie recipe couldn't be easier. Simply steam the veggies and chicken and then pour them with the can of soup in a piecrust …

Estimated Reading Time: 6 mins

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3 hours ago 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.

Rating: 4.9/5(132)
Author: Food Network Kitchen
Servings: 4-6
Difficulty: Easy
1. 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.
2. 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.
3. Stir in the chicken and bring to a boil. Remove from the heat.
4. 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.

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5 hours ago Melt butter in large heavy saucepan. Add onion, celery and garlic and saute until soft. Add flour mixing well. Cook for 3-4 minutes. Add milk, cream and …

Rating: 5/5(64)
Total Time: 1 hr 30 mins
Category: Chicken
Calories: 363 per serving
1. Melt butter in large heavy saucepan.
2. Add onion, celery and garlic and saute until soft.
3. Add flour mixing well.
4. Cook for 3-4 minutes.

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2 hours ago Directions. 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 …

Rating: 4/5(39)
Calories: 265 per serving
Servings: 4-6
1. 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.
2. 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.

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2 hours ago Homemade Cream of Chicken Soup Spend with Pennies. salt, onion, cooked chicken, celery, bay leaf, butter, cream and 7 more. Condensed Cream of Chicken Soup Raising Generation Nourished. garlic, paprika, poultry, sea salt, fat, bone broth, coconut milk and 3 more. Homemade Cream of Chicken Soup My Gorgeous Recipes.

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3 hours ago Using as a Substitute for Condensed Soup. This recipe serves as a direct substitute for canned Cream of Chicken soup. 1 batch= two (10.5 oz.) cans of soup, each can is about 1 + 1/4 …

Ratings: 45
Calories: 434 per serving
Category: Soup
1. Note: It’s important to whisk continuously throughout this process to ensure the smoothest possible consistency.
2. Temper the milk by microwaving it for 45 seconds. This prevents curdling but also prevents lumps from forming when it’s added. Set aside.
3. Melt the butter in a saucepan over medium heat. Let it fully melt and wait until it starts to foam, about 3 minutes.
4. Gradually add the flour, whisk continuously for 3-5 minutes, until it’s the consistency of wet sand. Remove from the heat.

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8 hours ago cream of chicken soup, medium carrot, bay leaf, chicken broth and 6 more. Crock Pot Cream of Chicken Soup Flour On My Face. salt, black pepper, carrot, chicken broth, celery, cream of chicken soup and 4 more. Alice's Baked Chicken

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5 hours ago Gammie's Broccoli Chicken Casserole AmandaJohnston6. cheddar cheese, cooked chicken, broccoli florets, garlic, egg noodles and 7 more. Grandmas Cheesy Hashbrown Casserole Made without Cream of Chicken Soup! Freutcake. …

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9 hours ago 15 Recipes Made with a can of Cream of Chicken Soup – easy recipes made with pantry staples. Pork, beef, and chicken. All of the recipes are super easy to make and use everyday ingredients. I’m sure you have most, if not all, of them all in …

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2 hours ago Easy Chicken Pot Pie. Credit: Oxmoor House. Easy Chicken Pot Pie Recipe. Ready made pie crusts make this homestyle Chicken pot pie recipe super easy. A 10-ounce package of frozen oven-roasted diced chicken, thawed, and a 16-ounce package of frozen vegetables can be substituted for the canned chicken and vegetables. 7 of 10.

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6 hours ago Step 1. Place 1 tablespoon of chicken stock in a saucepan over medium-low heat, and cook and stir the onion and garlic in the broth until they are softened, …

Rating: 5/5(87)
Total Time: 20 mins
Servings: 4
Calories: 134 per serving
1. Place 1 tablespoon of chicken stock in a saucepan over medium-low heat, and cook and stir the onion and garlic in the broth until they are softened, about 3 minutes. Pour in the rest of the broth and 1/2 cup of milk, and whisk in the salt, black pepper, parsley, lemon pepper seasoning, allspice, and paprika. Bring the mixture to a boil, reduce heat, and allow to simmer for 1 to 2 minutes.
2. Whisk together the remaining milk and the flour until smooth, and whisk the milk mixture into the hot stock mixture. Keep whisking continuously to avoid lumps until the soup comes almost to a boil and thickens.

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6 hours ago Chicken and Dumplings {in your Crockpot} and Homemade Cream of Chicken Soup Sally Cooks flour, parsley, black pepper, unsalted butter, onion powder, milk and 23 more Ranch Style Cheesy Cream of Chicken Soup Cooking On The Ranch.

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4 hours ago Add the stock, carrots, celery, onion, rice, parsley, salt, and pepper. Cover, bring to a simmer over low heat, then cook until the rice is tender, about 20 …

Rating: 5/5(20)
Total Time: 50 mins
Category: Chicken
Calories: 481 per serving
1. In a 5-6 quart Dutch oven over moderate heat, melt the butter in oil. Add the chicken and lightly brown, stirring occasionally, about 5 minutes.
2. Add the stock, carrots, celery, onion, rice, parsley, salt, and pepper. Cover, bring to a simmer over low heat, then cook until the rice is tender, about 20 minutes.
3. Blend cornstarch into the half n half with a whisk. Add nutmeg, and whisk again. Stir slowly into the simmering soup. cook, stirring, until the soup returns to a simmer and thickens, about a minute more.

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2 hours ago 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. …

Rating: 3.4/5(70)
Calories: 330 per serving
Servings: 4-6
1. 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.
2. Add chicken to white sauce mixture. Add sugar, salt, pepper, and garlic powder. Mix well and simmer for 20 minutes over low heat.
3. 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.

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9 hours ago Chicken Broccoli Casserole eHow. salt, cream of chicken soup, yellow onion, scallions, cheddar cheese and 6 more. Easy Cheesy Chicken, Broccoli, and Rice Casserole The Cookin' Chicks. cheddar cheese, butter, rice, mayonnaise, cornflakes, …

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3 hours ago Preheat the oven to 400 degrees F (200 degrees C). Put the chicken in a 13 x 9 inch baking dish and add poultry seasoning. Mix the soup with milk, using the empty can to measure it out. …

Servings: 4
Total Time: 50 mins
Category: Entree
1. Preheat the oven to 400 degrees F (200 degrees C).
2. Put the chicken in a 13 x 9 inch baking dish and add poultry seasoning.
3. Mix the soup with milk, using the empty can to measure it out.
4. Pour the soup mixture over the chicken.

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5 hours ago Roasted Beer Can Cream of Chicken Soup. User rating 5 out of 5. PREP TIME: 25 MIN. COOK TIME: 1 H 30 MIN. SERVES: 4. RECIPE.

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8 hours ago Step 3: Cream cheese it. OK, here’s where the real magic happens. In a bowl, whisk the flour and milk until smooth, then stir it into your pan of vegetables. Bring the mixture to a boil, cook and stir for about 2 minutes (until soup has thickened).

Estimated Reading Time: 6 mins

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5 hours ago 1 (1075 ounce) can campbell's® condensed cream of chicken soup (regular, 98% fat free, or 25% less sodium)* 1 (10 ounce) package frozen mixed vegetables, thawed 1 cup cubed cooked chicken or turkey campbell's cream of chicken soup recipes with peas and pasta.

Rating: 4.3/5(434.5K)

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8 hours ago Add butter and melt. Then add flour and mix until incorporated, and stir constantly for 1 minute. Add broth, mix until flour is incorporated, then add milk. Mix to …

Rating: 5/5(51)
Total Time: 20 mins
Category: Soups
Calories: 395 per serving
1. Heat oil in a large pot over medium high heat. Add onion and garlic and cook for 2 minutes until partly translucent but not browned.
2. Add carrots, celery and capsicum, cook for 1 minute to soften.
3. Add butter and melt. Then add flour and mix until incorporated, and stir constantly for 1 minute.
4. Add broth, mix until flour is incorporated, then add milk. Mix to combine, then add salt, Spices, chicken and peas.

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9 hours ago Sprinkle the four chicken thighs with salt and freshly ground pepper over and under the skin. Heat the oil in a medium pan with deep sides over medium high …

Rating: 5/5(4)
Category: Soup, Freezer-Friendly, How To, Make-Ahead
Cuisine: American
Total Time: 45 mins

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3 hours ago Combine the chicken broth and 1/2 cup of the milk in a large saucepan. Bring to a low boil. Meanwhile, in a small bowl, whisk the flour and seasonings into the remaining 1 cup milk until a …

Rating: 4.6/5(96)
Calories: 205 per serving
Category: Dinner
1. Combine the chicken broth and 1/2 cup of the milk in a large saucepan. Bring to a low boil.
2. Meanwhile, in a small bowl, whisk the flour and seasonings into the remaining 1 cup milk until a smooth, thick mixture forms.
3. Pour the flour and milk mixture into the saucepan with the broth mixture over low heat and stir continuously, whisking as the mixture simmers. Continue to simmer and stir/whisk until the mixture is smooth and thick, 5-10 minutes. The mixture will thicken a bit as it cools.

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6 hours ago Campbell S Slow Cooker Savory Pot Roast Recipe Allrecipes Com Cream Of Chicken Soup Condensed Dinner Then Dessert Campbell S Condensed Cream Of Chicken Soup 10 5 Oz Can Chicken Quesadilla Soup Chelsea S Messy Apron Recipe For 3 Ingredient Slow Cooker Chicken And Gravy 365 Crock Pot Chicken Santa Fe Soup

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4 hours ago In a large pot, cook onion in butter over medium heat until softened, about 4 minutes. Add flour and seasonings and cook 1 minute more. Stir in broth a bit at a time whisking until smooth after …

Rating: 5/5(16)
Total Time: 37 mins
Cuisine: American
Calories: 499 per serving
1. In a large pot, cook onion in butter over medium heat until softened, about 4 minutes.
2. Add flour and seasonings and cook 1 minute more.
3. Stir in broth a bit at a time whisking until smooth after each addition.
4. Add sherry, bay leaf, carrot, and celery, simmer 12-14 minutes or until vegetables are soft.

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9 hours ago How to make Cream of Turkey (or Chicken) Soup . Begin by dicing fresh carrots, celery, and onion. Mince garlic and chop parsley and thyme. Shred or cube the cooked turkey or chicken and make sure there are not any bones in the meat. You can use white or …

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3 hours ago Dinner Is Served Endless Dinner Opportunities Await. Campbell’s® Condensed Cream of Chicken Soup is a flavorful and versatile cooking ingredient for dinnertime. Use our creamy soup as a cooking shortcut to impart rich flavor in any recipe that calls for a roux, sauce or béchamel.

Estimated Reading Time: 9 mins

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6 hours ago Saute onion in oil until clear. Add water and rice and cook until soft. Blend with hand blender or puree in food processor and return to pot. Mix in remaining ingredients and bring to a boil; …

Rating: 5/5(3)
Category: Chicken
Calories: 171 per serving
1. Saute onion in oil until clear.
2. Add water and rice and cook until soft.
3. Blend with hand blender or puree in food processor and return to pot.
4. Mix in remaining ingredients and bring to a boil; simmer 10 to 15 minutes.

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Just Now Add the milk, broth, garlic powder, and black pepper, and continue whisking while the mixture comes to a simmer. Reduce the heat to low, cover the pot, and let the mixture simmer for about 5-7 minutes or until thickened. Transfer the condensed cream of chicken soup to a jar or use it in a recipe as needed.

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8 hours ago Chicken Dijon Recipe And Cream Of Mushroom Soup By Bread Recipes November 30, 2021 The mouthwatering dish is easy to prepare and features some of our favorite comfort foods: As winter sweeps into full swing, the comfort foods that define the season are also making their appearance.

Rating: 4.9/5(162.3K)

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Just Now Whisk until well combined. Add chicken stock and milk to butter mixture slowly, about 1 cup at a time, whisking constantly until smooth. Bring to a simmer and cook for about 15 minutes, until …

Rating: 5/5(10)
Category: Soup
Cuisine: American
Total Time: 20 mins
1. Heat butter in a medium saucepan over low heat until melted. Whisk in 2 tablespoons of flour and whisk until smooth. Continue to cook, whisking frequently, until a light sandy color, about 4 to 5 minutes.
2. Bring chicken stock to boil in a large saucepan set over medium-high heat.

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6 hours ago STEP 1. Place 3 1/2 cups cold water, stock, chicken, onion, celery and leek in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 1 hour. STEP 2. Transfer chicken to a bowl. Cool slightly. Remove and discard bones.

Cuisine: British
Total Time: 2 hrs
Servings: 4

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2 hours ago Stir the soup, sour cream, yellow squash, zucchini, carrot and cheese in a medium bowl. Spoon the soup mixture over the stuffing in the dish and sprinkle with the reserved stuffing mixture. Step 3 . Bake for 40 minutes or until the mixture is hot.

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2 hours ago Start by heating up a large soup pot over medium heat and then adding the butter. Once the butter melts, add the celery, carrots and onions and cook until the vegetables soften up. This …

Reviews: 2
Servings: 8
Cuisine: American
Category: Soup
1. Start by heating up a large soup pot over medium heat and then adding the butter. Once the butter melts, add the celery, carrots and onions and cook until the vegetables soften up. This should take about 10 minutes.
2. Add the flour and cook for a couple of minutes being sure to keep stiring until the flour is incorporated nicely with the vegetables.
3. Add the chicken stock and bring to a boil but this time use a whisk to keep the liquids moving in the pot.
4. Make a sachet, a small bag of cheesecloth, with the bay leaf and fresh thyme and tie it closed with a piece of kitchen twine. You can add other herbs and spices to add additional flavors to the soup. Place the sachet into the pot.

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2 hours ago Slowly whisk in the chicken stock. After the chicken stock is well combined in the roux, whisk in the milk, pouring slowly, and add in seasonings (or seasoned salt). While still on medium …

Rating: 5/5(1)
Category: Soup & Salad
Cuisine: American
Total Time: 15 mins
1. Heat the butter in a heavy bottomed stock pot, over medium heat.
2. Whisk in the flour and cook for 1 minute, this removes the raw flour taste. A thick paste will form (called a Roux).
3. Slowly whisk in the chicken stock. After the chicken stock is well combined in the roux, whisk in the milk, pouring slowly, and add in seasonings (or seasoned salt).
4. While still on medium heat, whisk until the soup comes to a boil again, and cook until it’s thickened. This takes about 2-5 minutes. Remove from heat.

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5 hours ago Remove chicken from the soup, then strip the meat from the bones. Put all but 140g of the chicken back into the pan. Blitz the soup with a hand blender or in …

Cuisine: British
Total Time: 1 hr 10 mins
Category: Lunch, Soup
Calories: 347 per serving
1. Put the chicken thighs in a very large, heavy-based pan and fry for a few mins, turning frequently to lightly colour them. Providing the heat is low, there is no need to add any oil. Pour in the wine, turn up the heat and boil rapidly to evaporate the alcohol. Pile in the veg and herbs, add 1 tsp salt and the white pepper (or you can use black pepper). Pour in 2 litres boiling water. Cover the pan and simmer for 45 mins until the chicken and veg are tender. Take out the bay leaves and thyme sprigs and cool for about 30 mins.
2. Remove chicken from the soup, then strip the meat from the bones. Put all but 140g of the chicken back into the pan. Blitz the soup with a hand blender or in batches in a food processor until very smooth, then return to the pan.
3. Blend the flour and cream together with a couple of ladles of the soup, then stir the creamy mixture into the rest of the soup and heat, stirring continuously until thickened. You can blitz again if it looks a little lumpy. Chop the remaining chicken and stir into the soup. Scatter with thyme leaves, to serve.

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7 hours ago Jennifer January 6, 2021 - 12:50 am. Made this tonight with chicken breast chunks…. after cheeses, I sprinkled a couple of cups of baby spinach on top, then the milk/ soup mixture, and then the stuffing& butter….. delicious, next time I'll add sliced fresh mushrooms with the fresh spinach….☺️

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7 hours ago Set aside on a plate. In the same saucepan over medium heat, brown the vegetables in the butter until tender. Sprinkle the flour and celery seeds over the vegetables. Cook for 1 minute, stirring constantly. Whisk in the broth and bring to a boil, stirring constantly. Return the chicken to the saucepan and add the cream.

Rating: 5/5(66)
Total Time: 30 mins
Category: Appetizers
Calories: 305 per serving

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3 hours ago Prepare the Soup. Heat oil in an 8-quart pot over medium heat. Add onion and garlic and sauté until browned, about 12 minutes. Add squash and potatoes. Cover with water and bring to a boil. Lower heat and let simmer for 1 and 1/2 hours. Using an immersion blender, blend soup.

Rating: 5/5(5)
Category: Soups
Servings: 10

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7 hours ago Broccoli Cheese Soup Recipe With Cream of Chicken Soup Written By Govett Besillently Monday, November 29, 2021 Add Comment Edit. Warm Up With the Best Butternut Squash Soup Recipes for Wintertime. Photo Courtesy: Anjelika Gretskaia/Getty Images.

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8 hours ago Put chicken, onion, and garlic into a stockpot. Mix cornstarch into the chicken mixture. Add salt and pepper. Turn stove on to medium heat. Add 1/4 cup …

Rating: 5/5(4)
Estimated Reading Time: 6 mins
Servings: 4
Total Time: 25 mins
1. Put chicken, onion, and garlic into a stockpot.
2. Mix cornstarch into the chicken mixture.
3. Add salt and pepper.
4. Turn stove on to medium heat.

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4 hours ago Instructions. In a medium saucepan, bring chicken broth or chicken bone broth to a boil over medium-high heat. In a separate medium mixing bowl, whisk …

Rating: 5/5(1)
Total Time: 15 mins
Category: Condiment
Calories: 149 per serving
1. In a medium saucepan, bring chicken broth or chicken bone broth to a boil over medium-high heat.
2. In a separate medium mixing bowl, whisk together milk and flour until the flour is dissolved.
3. Slowly add milk and flour mixture into the boiling broth, whisking constantly to combine.
4. Reduce heat to medium. Add all seasonings and bring the mixture to a slow boil, continuously whisking. Let the mixture boil for 3 minutes or until thickened.

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9 hours ago Advertisement. Step 2. Cream of Celery: Add 2 tablespoons finely chopped celery to onion and garlic. Stir in 1 tablespoon finely chopped celery leaves along with salt and pepper. Step 3. …

Rating: 5/5(5)
Total Time: 10 mins
1. Variations:
2. Cream of Celery: Add 2 tablespoons finely chopped celery to onion and garlic. Stir in 1 tablespoon finely chopped celery leaves along with salt and pepper.
3. Cream of Mushroom: Sauté 1/2 cup finely chopped mushrooms in 1 tablespoon olive oil over medium-high. Proceed with step 1, and follow recipe as directed.

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5 hours ago Sprinkle over the flour, and cook over low heat for a few minutes, stirring all the time. Gradually pour in the stock and the milk, stirring every few minutes and allow to come to the boil. Turn down the heat; add the cooked chicken and simmer for 5-10 minutes. Pour the soup into a food processor or blender in batches and puree until smooth.

Rating: 4.9/5(17)

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5 hours ago 1 can (10.5 ounces) of condensed cream of chicken soup. Directions: Preheat oven to 400 degrees Fahrenheit. Place chicken in a 2-quart baking dish. Cover chicken with soup and cover dish with aluminum foil. Bake in the oven for 25 minutes, or until chicken reaches an internal temperature of 165 degrees Fahrenheit.

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Frequently Asked Questions

How do you make homemade condensed cream of chicken soup?

How to Make Condensed Cream of Chicken Soup Step 1: Combine chicken broth with 1/2 cup milk in a large saucepan, then bring to a boil. Step 2: In a small bowl, whisk together flour and seasonings, then stir in remaining milk until a smooth mixture forms. Step 3: Turn saucepan down to low heat, and pour in the flour and milk mixture.

What is a good substitute for cream of chicken soup?

If your pantry is stocked with cream of mushroom or celery soup instead of cream of chicken, have no fear. An equal substitution of these soups maintains the texture of your casserole, but can contribute to a slightly different flavor. To maintain a chicken flavor, chicken bouillon may be added to the creamed soup.

What is the best recipe for homemade chicken soup?

1. Heat olive oil in a large stock pot. Add onion, carrot, celery, garlic, thyme and bay leaves. Let the vegetables soften 8-10 minutes on medium/high heat. 2. Add a good pinch of salt and black pepper. Stir occasionally.

How do you make chicken with cream of chicken?

Directions Melt butter in large heavy saucepan. Add onion, celery and garlic and saute until soft. Add flour mixing well. Cook for 3-4 minutes. Add milk, cream and broth mixing well. Cook and stir until mixture thickens and comes to a boil. Reduce heat and stir in chicken and remaining seasonings. Adjust seasonings to taste.

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