Cream of Chicken Soup

Make the most out of your Pastured Poultry by making cream of chicken soup to use throughout the year in casseroles. Leftover chicken from making chicken stock can be easily used up with this recipe. Completed soup can be stored in the freezer and used for other recipes.

Print Recipe

Cream of Chicken Soup

Cook Time

30 minutes

Servings

cups

Ingredients

• 3 cups cooked chicken, diced
• 1/2 cup green onions, diced
• 1/2 cup all purpose flour Note: to make the recipe gluten free, gluten free flour can be used in place of the all purpose flour
• 1/4 tsp ground thyme
• 2 cups chicken stock Find the recipe here.
• 2 cups whole milk
• 1 tbsp unsalted butter Note: lard can be substituted for the butter
• black pepper to taste

Cook Time 30 minutes Servings cups Ingredients 3 cups cooked chicken, diced 1/2 cup green onions, diced 1/2 cup all purpose flour Note: to make the recipe gluten free, gluten free flour can be used in place of the all purpose flour 1/4 tsp ground thyme 2 cups chicken stock Find the recipe here. 2 cups whole milk 1 tbsp unsalted butter Note: lard can be substituted for the butter black pepper to taste

Instructions

1. In a large saucepan cook and stir diced cooked chicken and diced green onions in butter (or lard) until tender.
2. Once tender, add all-purpose flour, thyme, chicken stock, whole milk, and ground black pepper. Cook and stir until mixture is thicken and bubbly (will run slightly thinner than canned condensed soup that can be bought in the store). Allow to boil one additional minute.
3. Ladle into freezer-safe containers, remembering to leave a half inch of head space for expansion, and freeze up to six months.

Helpful Hints

1. It's easier to dice cooked chicken when the chicken is chilled.