Sunday, February 1, 2015

Cream of Chicken Soup

Hey Everyone!

So if you have visited my blog before, or sen me on Facebook - you know I am changing my lifestyle and eating clean & healthy as possible! The 80/20 rule....and If I am going to "treat" myself 20% of the time....I am not going to waste that treat on creamed soups!!

So I scowered the internet again on how I can still incorporate these types of soups into my recipes without completely screwing up my clean eating....well i found some recipes that are extremely easy to make and taste pretty stinkin good!!!

Master recipe for cream of chicken soup:

2 Tbsp organic butter
2 Tbsp Almond or Wheat Flour
1 Cup Almond Milk
1 chicken bullion cube

Put organic butter in a pan. Melt it. (Measure how much you put in)

Add an equal amount of wheat or almond flour. Stir it around until the flour is absorbed and it looks like Play-doh, about 1 minute.

Add 8 times as much liquid as butter. So if you used 2 T. butter, you’ll add 16 T. of liquid (which is a cup.) Whisk it in and heat until smooth. I find this goes better if you stir in a little liquid at a time, letting the flour absorb it.

Cook and stir about 3 minutes, until smooth and heated through. The longer you cook the thicker it will get. Salt to taste.

Note: 2T butter, 2T flour, and 1 c. milk makes about the same amount as a 10 oz. can of condensed soup.

Variations: Cream of chicken – instead of a bullion cube, you can add half milk or water, and half chicken broth. You can add chicken bits if you like, and you can use coconut oil and almond milk if you are dairy free.

Cream of mushroom – cook up some chopped mushrooms in the butter, then sprinkle with the flour and proceed.

Cream of celery – soften finely chopped celery in the butter, then proceed.