Cream of Chicken Soup
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.
- 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
- 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.