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Cream of Chicken Soup

Cream of Chicken Soup is built on Chicken Bouillon Cubes, Hot Water, White Sauce Mix, Chicken, and Celery. Ready in about 10 min, it serves 6. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2
• 2 cup
• 1 1/2 cup
• 1 cup
• 1/2 cup
• 1/2 cup
• 1/2 tsp
• 1 tsp
• 4 cup
• 1

Method (preview)

1. 1

   Combine WHITE SAUCE MIX and bouillon mixture in a large kettle or Dutch oven.

2. 2

   Cook over low heat about 5 minutes, stirring constantly, until thick and smooth.

3. 3

   Add chicken, celery, onion, salt and garlic salt.

4. 4

   Simmer 15 minutes, stirring constantly.

5. 5

   Blend in milk and egg yolk.

6. 6

   Simmer 5 minutes more.

7. 7

   Remove from heat.

8. 8

   Garnish with chopped chives or watercress.

9. 9

   WHITE SAUCE MIX

10. 10

    OR 1 1/2 cups regular nonfat dry milk

11. 11

    In a large bowl, combine dry milk, flour and salt. Mix well.

12. 12

    Using a pastry blender, cut in butter or margarine until mixture resembles fine crumbs.

13. 13

    Lightly pack in a large, airtight container. Label.

14. 14

    Store in refrigerator.

15. 15

    Use within 2 months.

16. 16

    Contributed to the FareShare Gazette by Dee; 19 August 2002. www.fareshare.net