Creamless Cream of Chicken Soup I’ve been waiting for the perfect moment to share this recipe with you. It’s the perfect soup to have in the freezer for an emergency supper, since it’s a meal in one.
Creamless Cream of Chicken Soup
Recipe By Chanie Nayman
- Cooking and Prep: 5 h 15 m
- Serves: 10
-
Contains:
Ingredients (7)
Main ingredients
Start Cooking
Prepare Soup
-
In a large soup pot, sauté onion in oil till translucent.
-
Add remaining ingredients.
-
Bring to a boil and then reduce heat to a simmer. Cook for two hours.
-
Remove chicken cutlets from the pot and shred with a fork.
-
Return to pot and cook for another three hours.
Note:
Make sure not to sauté your onion for too long, or the soup will turn brown when you add the rest of the ingredients!
Tip:
You can add another onion for more flavor.
Credits
Photography: Daniel Lailah
Styling: Amit Farber
-
-
-
Replies:
10-12 servings, 3-4 quarts. -
Freezing creamless cream of chicken soup
How is it best to freeze and defrost this soup? ThanksReplies:
Freeze as you would any other soup. I like to put my frozen soup containers under warm water till they pop out of the container and then defrost on low flame on stovetop. -
Replies:
Hi Devorah. Nope. Directions say to shred the chicken, the pix might confuse you but that's what it should look like.
Please
Log in to ask a question How'd it turn out? Write a review.
-
Replies:
10-12 servings, 3-4 quarts.
-
Freezing creamless cream of chicken soup
How is it best to freeze and defrost this soup? ThanksReplies:
Freeze as you would any other soup. I like to put my frozen soup containers under warm water till they pop out of the container and then defrost on low flame on stovetop. -
Replies:
Hi Devorah. Nope. Directions say to shred the chicken, the pix might confuse you but that's what it should look like.
