Homemade Cream of Chicken Soup

Many recipes, especially casseroles, call for Cream of...whatever soup. Sure they're convenient and inexpensive, but they are also loaded with sodium, preservatives and can be a little limp in flavor.



I admit that I use them in several recipes, recipes that I'm quite found of in fact. Sometimes I want to really make a recipe from scratch though, using fresh, quality ingredients. For those occasions canned soup just won't cut it, whether the recipe calls for it or not.



 I came up with this homemade version of Cream of Chicken Soup a few years back and it's given me the freedom to make some of favorite casseroles, without the housewife's guilt.  I don't always have (or make) the time to prepare this, sometimes I will make it a few days before I need it and store it in the refrigerator. Other times I use the canned version, but it's nice to know that I always have the choice.



Tips:

To serve this soup as a meal, dice the celery before adding to the stock and don't discard it (as per directions). You may also add 2 diced potatoes, cooking them with the chicken and veggies.
You can easily double the  recipe and save a portion of it for future use in the refrigerator for up to 1 week (it doesn't freeze well).
If you prefer dark meat, substitute chicken thighs for the breasts.
You may use chicken on the bone, just increase the weight needed to 3-4lbs.




Homemade Cream of Chicken Soup



3 cups Chicken broth or stock

2-3lbs Boneless chicken breasts

1 white or yellow onion, diced

2 celery stalks, halved

2 tablespoons Butter



1/4 cup Flour

1 cup Cream

Salt and pepper to taste





In a large pot, boil chicken, onions and celery in the chicken broth until cooked through. Remove celery and discard. Remove chicken from broth and finely dice or shred. Set aside both chicken and broth.

 In another large pot, melt butter and stir in flour until a thick paste is formed (a medium-roux). Whisk in cream and reserved broth. Simmer, whisking occasionaly until mixture has thickened. Season with salt and pepper to taste and add diced/shredded chicken.