Sunday, September 30, 2012

Cream of Chicken Soup

Now I'm not sure if this is technically cream of chicken soup - it doesn't actually have cream in it, but it is still very creamy. Plus it's packed full of chicken and vegetables and was delicious. Exactly what I needed after catching a cold last weekend. I had nearly a full can of evaporated milk in the fridge after using some for a brownie I baked, so it needed to be used. I also had celery in the freezer, waiting to be added to a soup, because I don't like celery but it's bearable when it has been boiled to a mushy consistency and taken on the flavour of a yummy soup. The result was a moderately thick soup with lots of flavour and hopefully not too much fat, on account of using evaporated milk instead of cream. Unfortunately I once again forgot to take photos, but here is the recipe anyway:



Cream of Chicken Soup

1 kg chicken pieces (like legs or drumsticks, or a whole chicken)
3 large onions
10 stalks celery
2 cups corn kernels
4 cups chicken stock
1 can (300 mL) evaporated milk (or cream)
2 tablespoons flour
Salt and pepper

Chop the celery and onions into small pieces, then take a very large pot and heat a couple of tablespoons of oil or butter. Cook the onions and celery until they are soft, then add the corn kernals, chicken stock and chicken pieces.

Bring to the boil, then turn the heat down and simmer until the chicken is cooked. Turn the heat off and remove the chicken from the pot. Let it cool a little, then slice the cooked meat away from the bones, chop or shred into small pieces and return the meat to the pot.

Whisk the flour into the evaporated milk and then slowly add the mixture to the hot soup, stirring all the while. Turn the heat back on and simmer the soup for another 15 minutes, so it can thicken a little. Then season with salt and pepper and serve.

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