Cream of Chicken Soup
A hearty cream of chicken soup made with onions, celery, minced garlic and MINOR’S® Natural Gluten Free Chicken Base. Offer this rustic dish and you’ll have an option that appeals to nearly every audience.
Butter 1 oz, 2 tbsp
Onions, small diced 2 oz, ½ cup
Celery, small diced 2 oz, ½ cup
Garlic, minced, dried ¼ oz, ½ tbsp
Water 32 oz, 1 qt
Minor’s® Freeze Thaw Thickener 1 oz, 5 tbsp
Minor’s® gluten free chicken base 2 ¼ oz, 3 tbsp
Chicken meat, cooked, diced 8 oz
Milk, 2% 8 oz, 1 cup
Balsamic vinegar ½ oz, 1 tbsp
- Melt butter in a 2 qt pot over medium heat until melted; add onion and celery and cook for 2-3 minutes or until vegetables are soft.
- Mix Minor’s Freeze Thaw Thickener with ½ cup of the water to make slurry, add the remaining water, slurry, garlic, and Minor’s Gluten Free Chicken Base to the pot and bring to a simmer. Cook 3-4 minutes until thickened.
- Add remaining ingredients and bring back to a simmer for 2-3 minutes