Cream of Chicken Soup Recipe
Image ©Ashok Rodrigues

Cream of Chicken Soup

2 to 3 boneless skinless chicken breasts
3 tablespoons olive oil
1/2 onion, processed in food processor (or very finely chopped)
4 tablespoons all-purpose flour
2 cups milk
1 tablespoon sugar
1/2 teaspoon salt or to taste
1/2 teaspoon ground black pepper or to taste
1/2 teaspoon garlic powder or to taste
3 hard-boiled eggs, chopped (optional)
3 tablespoons freshly chopped parsley (optional)

Cook chicken in salted water to cover. Remove chicken (reserve broth) and finely chop chicken. Heat oil in a 3-quart saucepan. Add onion and stir constantly until soft but not brown. Gradually stir in flour; continue to cook until flour is warm and thick but not brown. Add milk 1/2 cup at a time whisking briskly until fully incorporated. Stir in 2 cups chicken broth (save anything over 2 cups for another use; add milk to make 2 cups if necessary). Add chicken, sugar, salt, pepper and garlic powder. Mix well and simmer 20 minutes over low heat. Stir in eggs and parsley just before serving, if desired. This Cream of Chicken Soup recipe serves 4 to 6.

Note: If you have left-over chicken, you can use 3 to 4 cups chopped chicken along with canned chicken broth.

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Also try : Creamy Banana Pudding

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