Cream of Chicken Soup Recipe
The simplest cream of chicken soup you'll ever make. It can also be used as a low-fat gravy or cream sauce.
Overview
Total time: 01 M 30 S
Servings: 4
Calories: 135
Ingredients
- 1 tbsp. chicken bouillon
- 1 cup diced chicken pieces cooked
- 1/2 cup dried white beans
- 3 cup water
Nutritional Information
- Serving Size: 1 cup
- Fat: 1g
- Saturated Fat: 0g
- Cholesterol: 27mg
- Sodium: 48mg
- Carbohydrates: 15g
- Fiber: 4g
- Sugar: 0g
- Protein: 16g
Instructions
- Add white beans to Kitchen Mill, and grind into flour.
- Add water and bouillon to saucepan, and bring to boil. Whisk in bean flour.
- Stir and cook for 3 minutes; cook for 1 more minute for a super-creamy texture.
- Add chicken, and stir to incorporate.
Notes
For a vegetarian variation, use vegetable bouillon in place of chicken bouillon and omit the diced chicken.
For a creamier soup, replace ½ of water with milk or add ¼ cup evaporated milk to cooked soup.
Add up to 1½ cups cooked pasta and/or raw potatoes, carrots, onions, celery, and other vegetables. Add 1 cup more water (4 cups total), and cook vegetables until tender. Whisk in bean flour, and cook for 2 minutes after soup thickens.
The ingredients list says "diced chicken pieces, cooked."
Most bouillon cubes have some flavoring in it..
What if we do not have a Kitchen Mill?
Hi Jason, you can use your blender to grind flour but you’ll have to make more than what is required in this recipe. Put about 2 cups of beans into your FourSide jar (or 3 cups in your WildSide+ jar) and blend on a high speed until desired consistency is reached – probably around 50 seconds. Please note that grinding grains in your blender may pit the jar interior resulting in a "fogged" appearance and cosmetic alternations are not covered under your jar warranty.
Do I need the kitchen mill, or is there a way to make the "flour" in my four side or wild side jar?
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