Mock Condensed Cream Of Chicken Soup Modified Aha Recipes

Steps:

• In a small pan over medium-high heat, heat stock and bay leaf until liquid simmers.
• Add chicken. When stock begins to simmer again, reduce heat to simmer.
• Cover and simmer about 5 minutes, or until chicken is no longer pink. Remove from heat. Remove chicken from stock and reserve for step 8.
• In a small saucepan over medium heat, heat oil. Add flour, stirring constantly for about 1 minute.
• Gradually add the stock (with the bay leaf), milk, Butter Buds and pepper, stirring constantly until mixture thickens, about 2-3 minutes.
• Removed from heat. Remove and discard bay leaf.
• Pour soup into a blender and blend until smooth.
• Add cooked chicken and garlic powder to blender, and blend until pureed.

Steps:

• In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).
• In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.
• Add the ingredient that forms the basis of the soup. Chop mushrooms, saute in a bit of olive oil and add for cream of mushroom soup. Add chicken for cream of chicken soup.
• *Don't have poultry seasoning? Make your own like I did -- try the recipezaar recipe #23966 - Homemade Poultry Seasoning.
• This is awesome in my posted recipe "Easy Chicken & Noodles -- the Best" Recipe #359244. It makes that recipe not quite as easy, but less salty and more delicious. I would double this recipe and freeze extra if using it for that purpose.

Steps:

• Melt butter in a small saucepan over medium heat. Add flour to melted butter and whisk rapidly until mixture is thick, about 2 minutes.
• Add chicken stock; whisk until smooth. Add milk and bring to a simmer. Simmer, stirring occasionally, until thickened, 3 to 5 minutes.
• Remove from heat and season with salt and pepper.