Creamed soups are often used as a base ingredient in casseroles, and cream of chicken is among the most popular of choices. Trust us when we say that making this soup from scratch and using it in recipes will really make a huge flavor difference by highlighting the freshest ingredients and doing away with preservatives and artificial colorings. This soup is fantastic as a ingredient in recipes, but don’t be afraid to make it as a stand-alone dish as well.

　　

Ingredients

makes about 3 cups

　　2 tablespoons vegetable oil

　　1 medium onion, chopped

　　2 1/2 tablespoons all-purpose flour

　　1 1/2 cups whole milk

　　1/2 cup heavy cream

　　1 cup finely shredded roasted chicken (see page 204)

　　1/2 tablespoon sugar

　　1/2 teaspoon dried thyme

　　1/2 teaspoon garlic powder

　　1/2 teaspoon salt

　　1/2 teaspoon freshly ground black pepper

　　

Step 1

Heat the oil in a 3-quart saucepan set over medium-high heat. Add the onion and cook until translucent and soft, about 8 minutes. Gradually stir in the flour, then slowly add the milk and cream, stirring to break up any clumps of flour. Cook, stirring, until the mixture thickens, about 5 minutes. Add the chicken, sugar, thyme, garlic powder, salt, and pepper. Mix well and simmer for 10 minutes.

　　

Step 2

This soup can be stored in the refrigerator for up to two days. Cream-based soups do not freeze well, as they tend to separate when being reheated.

　　From The Casserole Queens Cookbook by Crystal Cook & Sandy Pollock. Copyright © 2011 by Crystal Cook and Sandy Pollock; Food photographs copyright © 2011 by Ben Fink. Published by Clarkson Potter/Publishers.Crystal Cook and Sandy Pollock, the Casserole Queens, have been delivering casseroles in Austin, Texas, since 2006; they also teach cooking classes at Whole Foods stores in the area. They have been featured on Food Network's Throwdown! with Bobby Flay and Bobby Flay Radio on Sirius XM, as well as on television news and radio talk shows.