- 4 cups milk
- 2 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 2 tablespoons white sugar
- 2 cups finely chopped, cooked chicken meat
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- In a 3 quart saucepan, heat oil. Gradually stir in flour. Let this form a paste, or roux. Then, gradually stir in the milk and continue stirring until thickened.
- Add chicken to white sauce mixture. Add sugar, salt, pepper, and garlic powder. Mix well and simmer for 20 minutes over low heat.
- If soup is not as thick as desired, mix a small amount of corn starch with a small amount of water and add to soup. Simmer for 10 minutes.
03/29/2018
recipepes.com
Cream Of Chicken Soup, recipe
PT15M
PT1H
5
455 calories