Cream of Chicken Soup From Scratch
I stopped using canned foods, so this is my alternative. This makes about 2 cans worth, and is perfect for casseroles!
INGRIDIENT
DIRECTION
Step: 1
Place 1 tablespoon of chicken stock in a saucepan over medium-low heat, and cook and stir the onion and garlic in the broth until they are softened, about 3 minutes. Pour in the rest of the broth and 1/2 cup of milk, and whisk in the salt, black pepper, parsley, lemon pepper seasoning, allspice, and paprika. Bring the mixture to a boil, reduce heat, and allow to simmer for 1 to 2 minutes.
Step: 2
Whisk together the remaining milk and the flour until smooth, and whisk the milk mixture into the hot stock mixture. Keep whisking continuously to avoid lumps until the soup comes almost to a boil and thickens.
NUTRITION FACT
Per Serving: 134 calories; protein 5.6g; carbohydrates 22.9g; fat 2.1g; cholesterol 7.3mg; sodium 198.3mg.
The word “stew” can process to both a food and a make dishes method. Stewing involves not fast cooking chunks of meat, vegetables or beans in a flavorful liquid . It’s similar to braising, but it makes have a few piece of differences. The meat is chopped into smaller pieces instead of being processing menu all of it , and the water based material all of it covers the essential in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.
Stew has a perception for making a rib-sticking eating process that warms you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew does have warming properties , but stew’s comfort factor goes way beyond preserving you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.
