Recipes Made With Cream Of Chicken Soup

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Just Now Starting a recipe with a can of condensed cream of chicken soup sets you up for a comfort food dish with that home-style chicken flavor we love. That's why …

Estimated Reading Time: 6 mins

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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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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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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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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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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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7 hours ago Mini Crock Macaroni & Beef Cassarole ValerieHaggerty-Zavislak. cumin, garlic powder, salt, onion, shredded cheese, vegetables and 7 more. Grandmas Cheesy Hashbrown Casserole Made without Cream of Chicken Soup! Freutcake. salt, …

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5 hours ago shredded cheese, spaghetti, peas, butter, sour cream, rotisserie chicken and 2 more. Chicken Spaghetti Jennifer Cooks. salt, cream of chicken soup, pepper, shredded cheddar cheese and 8 more. Classic Chicken Spaghetti cookingwithk.net. …

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3 hours ago butter, pepper, chicken broth, salt, biscuits, celery, chicken and 5 more. Smoked Chicken Pot Pie Recipe! Guy Who Grills. egg, frozen peas and carrots, cream, Lawrys Garlic Salt, pie crust and 5 more.

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6 hours ago Southern Cornbread Dressing Just a Pinch. onion, stuffing mix, cream of mushroom soup, cream of chicken soup and 13 more. Southern Cornbread Dressing! Sweet Tea and Cornbread. self rising cornmeal, self rising flour, butter, buttermilk, …

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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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9 hours ago 20 of 29. Crock-Pot Creamed Chicken. This cream sauce will make you want to lick the plate. Get the recipe from Spicy Southern Kitchen. Courtesy of Spicy Southern Kitchen. 21 of 29. Beef

Estimated Reading Time: 3 mins

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3 hours ago 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, …

Rating: 5/5(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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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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6 hours ago Bring the mixture to a boil, reduce heat, and allow to simmer for 1 to 2 minutes. Advertisement. Step 2. Whisk together the remaining milk and the flour until …

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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4 hours ago Made this recipe, only I used 2 cans of cream of chicken w/2 cans milk.I put in some mixed veggies, and I poured stove top stuffing over the top and poured …

Rating: 5/5(182)
Category: Meat And Poultry, Chicken, Breast
Servings: 4
Calories: 237 per serving
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken in a 9x13 inch baking dish and season to taste.
3. Mix soup with soup can of milk/half-and-half/water (if desired, use 2 cans to make sauce thicker). Pour soup mixture evenly over chicken and bake in the preheated oven for about 1 1/2 hours or until chicken is no longer pink and is tender.

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9 hours ago Step 1. Heat the oven to 400°F. Line the bottom of a 9-inch pie plate with 1 pie crust. Trim any excess. Step 2. Stir the soup, milk, chicken and vegetables in a medium bowl. Spoon the chicken mixture into the pie plate. Sprinkle with 3/4 cup cheese. Place the remaining pie crust over the filling.

Rating: 4.9/5(25)
Total Time: 50 mins
Servings: 6
Calories: 430 per serving

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3 hours ago Anyone can make this baked chicken breast with cream of chicken recipe because it is really simple, and the fact you only need 4 ingredients makes it all the more appealing. Feel free to …

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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9 hours ago When it comes to food alchemy, cream of mushroom soup is one of the strongest multitaskers around. But if you’re looking for something healthier than the canned version, …

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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4 hours ago In medium bowl, mix soup, sour cream and green chiles, chicken and 1 cup of the cheese. Place 1/4 cup mixture in center of each tortilla and roll, placing them in baking dish seam side …

Rating: 4.5/5(17)
Total Time: 55 mins
Category: One Dish Meal
Calories: 1193 per serving
1. Heatr oven to 350°F.
2. Spray 13x9 baking dish with cooking spray.
3. In medium bowl, mix soup, sour cream and green chiles, chicken and 1 cup of the cheese.
4. Place 1/4 cup mixture in center of each tortilla and roll, placing them in baking dish seam side down.

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8 hours ago A homemade Cream of Chicken Soup is completely and utterly incomparable to the canned stuff. It’s silky and thick, with the subtle fragrance of …

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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Just Now When debating whether to purchase a can of cream of chicken soup at the store or find a substitute, knowing that a homemade substitute is much healthier could sway your opinion. For example, a can of Heinz cream of chicken soup has 208 calories, 20% of …

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4 hours ago Make Cream of Chicken Soup in 4 Simple Steps Written by admin on December 24, 2020 in Delicious Recipes For those chilling winter days, when all you want to do is wrap yourself in a blanket like a burrito, making a full-fledged meal might seem daunting.

Cuisine: American
Category: Main Dish
Servings: 4
Estimated Reading Time: 2 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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8 hours ago 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). Reduce the heat to a simmer and add the entire block of cream cheese ( …

Estimated Reading Time: 6 mins

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3 hours ago Freeze: Cream of chicken soup can be frozen in an air-tight container for up to 2 months. Thaw it in the fridge, or defrost it in the microwave in 20/30 second intervals. You can use …

Rating: 4.9/5(9)
Total Time: 25 mins
Category: Recipes
Calories: 299 per serving
1. In a medium saucepan set over medium heat, add the butter. Once melted, add the flour and whisk to combine. Cook for about 1 minute, then slowly pour in the chicken broth, whisking as it thickens. The slower the better.
2. Slowly add the milk and continue whisking. Bring the mixture to a gentle boil.
3. Add the garlic powder, salt, pepper, onion powder, parsley, paprika, and chicken(if desired). Let simmer for 6-8 minutes until thickened.
4. Remove from the heat and let cool. Use in recipe or store in an airtight container in the refrigerator for up to 5 days.

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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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1 hours ago Sprinkle with 1 tablespoon chopped fresh cilantro leaves, if desired. Step 1. Heat the oven to 375°F. While the oven is heating, stir the soup, water and rice in an 11x8x2-inch baking dish. Season the chicken with salt and pepper and sprinkle with the paprika. Place the chicken on the rice mixture. Cover the baking dish.

Rating: 4.1/5(660)
Total Time: 1 hr
Servings: 4
Calories: 358 per serving

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1 hours ago Add garlic; cook and stir 1 minute. Stir in rice, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes. Mix …

Rating: 5/5(53)
Total Time: 30 mins
Category: Lunch
Calories: 312 per serving
1. In a large saucepan, heat oil over medium-high heat; saute carrot, celery and onion until tender.
2. Add garlic; cook and stir 1 minute. Stir in rice, seasonings and broth; bring to a boil.
3. Reduce heat; simmer, covered, until rice is tender, about 15 minutes., Mix flour and milk until smooth; stir into soup.
4. Bring to a boil; cook and stir until thickened, about 2 minutes.

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Just Now Instructions: Whisk together dry milk, cornstarch, chicken bouillon, black pepper, and seasonings. To make the soup, combine ⅓ cup of mix with 1¼ cups water in a saucepan. Cook and …

Rating: 5/5(4)
Category: Soup
Cuisine: American
Total Time: 10 mins
1. Whisk together dry milk, cornstarch, chicken bouillon, black pepper, and seasonings.
2. To make the soup, combine ⅓ cup of mix with 1¼ cups water in a saucepan. Cook and stir until thickened.

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7 hours ago Pour in the chicken stock and the milk. Add the sprig of tarragon and season with salt only. Simmer very gently for around 15 minutes. Remove from the heat and allow to cool slightly. Fish out the tarragon sprig and transfer the soup to a blender. Cut up the chicken and add it to the blender. Blitz until very smooth.

Cuisine: British
Category: Dinner, Lunch, Starter
Servings: 4

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1 hours ago This cream of chicken soup recipe is a delicious stand in for any condensed can of soup. It’s so good that it could be a meal on its own! August brings the end of summer and the end of …

Rating: 4.7/5(3)
Total Time: 15 mins
Category: Appetizer, Sauce, Soup
Calories: 593 per serving
1. In a medium saucepan, add the butter and heat over medium heat until melted. Add in the flour and whisk until thickened.
2. Whisk in the chicken broth, then add in the milk. Continue to whisk until slightly thickened.
3. Add in the shredded chicken and spices and whisk well to combine.
4. Allow to simmer for 3-4 minutes.

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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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7 hours ago Melt butter in a 10 inch skillet or small pot over medium heat. Add the flour and stir to combine and cook for 1 minute. Long enough for the roux to form and raw flour to cook out. Slowly, pour in chicken stock 1/2 cup at a time, whisking to combine. As …

Rating: 5/5(2)
Total Time: 25 mins
Category: Dinner, Soup
Calories: 380 per serving

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3 hours ago Instructions. In a small sauce pan, melt butter over medium low heat. Add flour to the pan, and whisk together to make a roux (about 1 to 1.5 minutes) Add the chicken broth and milk, and …

Ratings: 31
Calories: 76 per serving
Category: Sauces, Soup
1. In a small sauce pan, melt butter over medium low heat.
2. Add flour to the pan, and whisk together to make a roux (about 1 to 1.5 minutes)
3. Add the chicken broth and milk, and whisk together to smooth out the lumps.
4. Stir in garlic salt.

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4 hours ago This recipe for White Chicken Chili only takes 25 minutes to make, start to finish! There's hardly any hands-on prep at all. Pantry staples condensed cream of chicken soup, salsa and chili powder simmer together to make the most delicious sauce. Stir in some chicken and beans and it's perfect as is- but it's also fun to serve this White Chicken

Rating: 4.7/5(27)
Total Time: 25 mins
Servings: 6
Calories: 348 per serving

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2 hours ago Member Recipes for Cubed Steak And Cream Of Chicken Soup. Good 3.4/5. (5 ratings) cubed steak and mushroom soup. cubed steak smothered in mushroom soup. CALORIES: 363.6 FAT: 11.3 g PROTEIN: 48.8 g CARBS: 12.6 g FIBER: 1.3 g. Full ingredient & nutrition information of the cubed steak and mushroom soup Calories. Very Good 4.2/5.

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Just Now How to Make Homemade Cream of Chicken Soup Recipe (Roux Method) If making using this method, you will need 3 tablespoons of butter in addition to the ingredients above. Melt …

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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Just Now To make the soup, melt the butter in a large pan and gently fry the onion and carrot for 15 min until softened but not coloured. Add the potatoes and turn to coat …

Servings: 1
Total Time: 2 hrs 20 mins
Estimated Reading Time: 2 mins
1. Put the chicken carcass in a large pot with the vegetables, bay leaf, peppercorns and parsley stalks and cover completely with cold water.
2. Bring to just under the boil then simmer for 1-1½ hours, skimming away any fat or scum that rises to the surface.
3. Taste the stock after an hour to check its flavour and cook for longer if it tastes weak.
4. Drain the stock into a bowl and discard the carcass and vegetables.

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3 hours ago The BEST CHICKEN SOUP is this recipe right here. This CREAMY CHICKEN SOUP RECIPE is my all-time favorite recipe of my Mom’s. This is one of the BEST SOUP REC

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2 hours ago This condensed homemade cream of chicken soup recipe is simple to make, easy to customize, and even tastier than the original canned version! Ingredients 1 1/2 cups low sodium or no salt chicken stock 3/4 cup milk 1/2 cup all-purpose flour 1/4 tsp. garlic powder 1/4 tsp. freshly-ground black pepper 1/4 tsp. onion powder 1/8 …

Rating: 5/5(1)
Estimated Reading Time: 2 mins

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Just Now How to Make Cream of Chicken Soup. Heat butter in a medium pot over medium heat. Add onions, garlic, carrots, celery, thyme, and bay leaf. Saute for 5-6 minutes. Add the flour and stir …

Rating: 4.6/5(7)
Calories: 144 per serving
Category: Soup
1. Heat butter in a medium pot over medium heat. Add onions, garlic, carrots, celery, thyme, and bay leaf. Saute for 5-6 minutes.
2. Add the flour and stir until fully incorporated. Follow with adding, evaporated milk and chicken broth.
3. Bring everything to boil, constantly stirring, until slightly thickened.
4. Add shredded chicken, creole seasoning, chicken bouillon, Worcestershire sauce, and peas. Add salt and pepper to taste and adjust the seasonings to suit your preference.

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Just Now Chicken broth: Homemade chicken broth or your favorite store-bought brand. Poultry seasoning: Make it yourself with sage, thyme, rosemary, marjoram, and a little bit of nutmeg or …

Ratings: 5
Category: Pantry, Soup
Cuisine: American
Total Time: 5 mins
1. In a 1 1/2-quart saucepan combine broth, onion powder, garlic powder, poultry seasoning, parsley, paprika, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Bring to a simmer.
2. Meanwhile, whisk together milk and flour until smooth. Pour into saucepan, whisking continuously, until the mixture bubbles and thickens, about 1 minute.

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Frequently Asked Questions

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.

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.

How do you make pork chops with cream of chicken soup?

Instructions Pour can of Chicken Broth into bottom of Crock Pot Place Pork Chops in Crock Pot, and cook on LOW for 3.5 hours, covered. After 3.5 hours on LOW, drain juices from Crock Pot. Mix together Cream of Chicken Soup and Ranch packet in medium bowl. Pour mixture over Pork Chops, and cook on LOW for 1/2 hour, or until done. Enjoy!

How do you make 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.

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