There is something about a bowl of soup that just screams comfort food. Whether the snowflakes are dancing on the breeze or the temperatures are a little on the warmer side, this soup makes a delicious meal. Have you ever looked at the ingredients on a can of cream of chicken soup? The ingredient list for one very popular brand of cream of chicken soup contains monosodium glutamate (MSG), soy protein concentrate (over 90% of soy in the US is genetically modified), vegetable oils and “flavors.” I am always suspicious about what exactly it is that they are adding when they use the word flavors or natural flavors. It could be a lot of different things.
The main point is, why buy a can of soup with all those nasty ingredients when it is utterly simple to make your own, and it tastes SO much better! Saute up some veggies and onions in butter, add some cream, chicken broth, frozen peas and chicken and you’ll have one amazing soup.
Ingredients
- 1/4 cup butter
- 1/2 cup onion, diced
- 1 carrot, diced
- 2 stalks celery, diced
- 6 green onions, with green, thinly sliced
- 6 tablespoons arrowroot powder or cornstarch
- 6 cups chicken broth
- 1 cup frozen peas
- 2-3 cups chicken breast, cut in bite sized pieces
- 1 cup heavy cream
- 3/4 teaspoon dried rosemary
- salt and pepper to taste (I used about 3/4 teaspoon salt and heaping 1/8 teaspoon pepper)
- salt and pepper, to taste
Instructions
- In a large pan, melt butter over medium low heat. Add onion, carrot and celery and sauté for about 6 minutes. Add green onions and cook for a minute longer.
- Add most of the broth, reserving about 1/2 cup. Cook for about 10 minutes, until the veggies are tender.
- Mix arrowroot with just enough broth to form a thick paste. Stir mixture into soup. Add the peas and chicken and cook 5 minutes more. Do not let the mixture boil!
- Stir in the heavy cream, salt and pepper to taste and serve.
This recipe was adapted from Southern Food
Looks comforting and delicious. Thanks for including it in the Foodie Friday blog hop. Have a Happy New Year!
Agreed! This beats any canned MSG!
Your recipe sounds delicious. I am trying it next weekend – thanks so much. Yes I have read the contents in canned soup, because occasionally recipes call for a can of this or that. I read the label and put it back on the shelf and make something else.
I have a delicious recipe for Christmas pumpkin (we didn’t get any this year), that requires sour cream and cream of chicken soup, plus herbed breadcrumbs and cheese. I am going to try making the soup and then using it for that recipe. At least I will be ready for next year. LOL
Could this be used as is in places that call for condensed cream of something soup?
I don’t think so. It has the consistency of a soup whereas the condensed version is a lot thicker. Here is an interesting read on using a homemade substitute for cream of whatever soup. Hope it helps!