Cream of chicken soup

ilovegod

Mon, Nov 02 2020, 1:09 pm

How can I make a heavy creamy chicken soup with pieces using existing chicken soup?

mizle10 ↓

Mon, Nov 02 2020, 1:11 pm

I do it all then time, it’s yum!

Cook 1 cups of rice with 3 cups water so it gets very soft. Blend the cooked rice and chicken soup very very well. Pour soup through a strainer to get rid of the rice chunks/extra starch. Add to the soup a little bit of chicken soup mix and some creamer or soy milk.

FranticFrummie

Mon, Nov 02 2020, 1:13 pm

Add a small carton of parve sour cream, and a pinch of onion powder and some diced celery. It will come out creamy and delicious.

watergirl ↓

Mon, Nov 02 2020, 1:24 pm

Cream of chicken soup is under the category of "things that I've only heard about on Imamother", unless someone is referring to the treif Campbells soup cans, which I doubt. What people describe on this site does not sound like a "cream of" soup to me. I guess its good? I've never heard of blending rice into a soup.

yksraya ↓

Mon, Nov 02 2020, 1:29 pm

My recipe is, make a raux, (reistel in yiddish) by heating oil, add a few spoons of flour and let it bubble up only till light brown but not burned. Add chicken soup (only liquid, not the veggies) and heat. Add a bit salt and pepper and blend the soup. Dice 1 or 2 chicken cutlets into small squares. Add to soup and cook for 10 minutes. If you like you can add frozen peas when you add the chicken.

Last edited by yksraya on Mon, Nov 02 2020, 1:41 pm; edited 1 time in total

↑ yksraya ↓

Mon, Nov 02 2020, 1:31 pm

watergirl wrote:

Most cream soup is because it has the flour that when blended, makes soup creamy. I don't use rice in soups tho.

↑ watergirl ↓

Mon, Nov 02 2020, 1:32 pm

yksraya wrote:

Most cream soup is because it has the flour that when blended, makes soup creamy. I don't use rice in soups tho.

The recipe you posted above looks good! I may try that! I have a pot of soup from shabbos left over, I may take out the chicken, make the roux to thicken the soup, blend it, then put the chicken back in. Is that the idea? Or should I remove the carrots so it does not turn orange?

↑ yksraya ↓

Mon, Nov 02 2020, 1:40 pm

watergirl wrote:

add only the soup, not the veggies. Will edit recipe as I left that out. I never use chicken from the soup, it's not great to use chicken bottoms, only cutlets.

↑ watergirl ↓

Mon, Nov 02 2020, 1:44 pm

yksraya wrote:

add only the soup, not the veggies. Will edit recipe as I left that out. I never use chicken from the soup, it's not great to use chicken bottoms, only cutlets.

I actually use an entire chicken in my soup so I have the white meat also.

Wait, then I am confused. If you are removing the vegetables and adding in the chicken after its blended, it is only broth and the roux. What is there to blend? The roux just is a thickener to make the broth thicker.

Sunny Days

Mon, Nov 02 2020, 1:47 pm

Ooh! Good idea, I love cream of chicken soup & great way to use bag of peas sitting in my freezer.
Thanks for idea yksraya

ra_mom

Mon, Nov 02 2020, 1:55 pm

I don't find that the thickened chicken soup needs to be blended. Just once you have the cream soup, gently add back in the shredded chicken and some cubed vegetables.

silverlining3 ↓

Mon, Nov 02 2020, 2:20 pm

Potatoes thickens a soup as well.
I don't make my cream of chicken soup with leftover chicken soup. But my recipe calls for potatoes and zucchini, and blend after cooking.

↑ watergirl

Mon, Nov 02 2020, 2:23 pm

silverlining3 wrote:

Potatoes thickens a soup as well.
I don't make my cream of chicken soup with leftover chicken soup. But my recipe calls for potatoes and zucchini, and blend after cooking.

What is your recipe?

↑ yksraya

Mon, Nov 02 2020, 2:23 pm

watergirl wrote:

I blend the roux and the soup, as before it's blended, it's maybe thickened, but not a cream. The blending makes it sauce-like.

↑ silverlining3

Mon, Nov 02 2020, 2:49 pm

watergirl wrote:

What is your recipe?

1 diced onion sauteed
2 cloves crushed garlic
2 tbsp flour
8 cups water
1 small zucchini cubed
2-3 potatoes cubed
1 pack again bones
2 tbsp salt
1 tbsp chicken consumme seasoning
1/4 tsp black pepper

Sautee onion until translucent. Add flour and mix well. Add rest ingredients and bring to a boil, then lower to a simmer and let cook for 2 hours. Remove bones and blend the veggies. Add bite size cutlets 15 minutes before serving.

I'll add, was too spicy for us, so I put a little less seasoning and black pepper.

↑ mizle10

Mon, Nov 02 2020, 2:58 pm

Flour, potatoes and rice are all starches. All of them will work.