Cream of Chicken Soup
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 378. Vision transcription from the scanned page; needs review.
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Ingredients
- 2 tablespoons margarine or butter
- 3 tablespoons all-purpose flour
- 3 cups chicken broth (see recipe or tip, page 373)
- 1 cup light cream or milk
- 1 1/2 cups chopped, cooked chicken
Instructions
- In a large saucepan melt margarine. Stir in flour and dash pepper. Add chicken broth and cream or milk. Cook and stir till bubbly. Cook and stir 1 minute more. Stir in chicken; heat through. If desired, garnish with snipped parsley.
- Gingered Cream of Chicken Soup: Prepare as above, except cook 1 tablespoon grated gingerroot in margarine or butter for 1 minute before adding flour and pepper.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Cream of Chicken Soup.jpg" by Miansari66; license: CC0 (http://creativecommons.org/publicdomain/zero/1.0/deed.en); source: https://commons.wikimedia.org/wiki/File:Cream_of_Chicken_Soup.jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.