Cream Of Chicken Soup

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Nothing beats sipping a warm bowl of soup that was made from the heart. No offense meant to canned soup lovers, but soups made from scraps and scratch are the ones that genuinely rock. Why,  the homemade soup’s edge lies in the fact that it’s healthier, none of the ‘can’ taste and you know a hundred percent what went with the soup when it was cooked.

Okay, this soup (again) was a proud product of a makeover from a leftover (nice rhyme!). The previous evening saw me baking some lemon pepper chicken and had some leftover. Not that it wasn’t good enough to be devoured in one sitting (Ha, defensive me!) but that, Jake and I had quite a big bingeing spree shortly before dinner that left us full til the next day!

Anyway, frankly, I don’t like the idea of reheating  leftover baked chicken for my meals. The overnight period usually leaves the skin stiff, rubbery, greasy and all. The flesh too firm and totally juiceless. But the good news is– I love doing a makeover of baked chicken. First step is to chunk the meat and sometimes the skin, then stir-fry coating  it with a favorite sauce– either bbq or charsiu sauce. Either way would land in between two slices of bread! Sarap!

Today was different, my leftover surprise was made up of these chicken chunks, celery stalks and cream. Cream of chicken soup— now, are you hungry?

Cream of chicken soup

3/4 cup left over chicken (baked, boiled or even fried!), cubed

1 box all purpose cream

1/2 cup celery, chopped

1 medium-sized onion, finely minced

1/4 cup butter

1/2 cup quickmelting cheese (optional)

4 cups of water or whole milk

1 chicken cube

2 tbsps flour diluted in 1/2 cup water

Saute chicken, onion and celery in butter.

Add cream and cheese. Bring to mild simmer until mixture becomes thick. Add water or milk .  Add flour mixture. Let it simmer and continue stirring until desired consistency is achieved. You may actually adjust consistency (to thin the soup) by adding whole milk or water until you reach your desired consistency. Serve hot.

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