Homemade Cream of Chicken Soup

Homemade is way better than the can.  WAAAYYY better.  No preservatives.  Oh, and it tastes amazing in comparison to the stuff in a can. 


I made this recipe and added some shredded rotisserie chicken to give it some protein and deliciousness.  Served it over rice and added fresh ingredients on top to make Hawaiian Haystacks.  Some ingredients to use if making Hawaiian Haystacks: chopped onions, tomatoes, carrots, celery, green onions, olives, pineapple, coconut, cheese, mandarin oranges, Chinese noodles.  The list is endless!  Also, this recipe makes a lot.  I made the entire amount and froze half to use another time.  I also had so much gravy left over from the Hawaiian Haystack meal, that I plan on making chicken enchiladas with the leftovers.   


Cream of Chicken Soup from Scratch (4 cups)  8 tbs butter
*8 tbs flour (I used whole wheat flour)
4 c chicken stock
3 c milk (I used skim)
1/2 c minced onion
juice of half a lemon
salt and pepper to taste
1 C shredded rotisserie chicken (optional, Mel's addition)

*I ended up needing to add an additional 3 TBS of flour for it to thicken up enough, possibly because I used skim milk instead of one with a higher fat content?? 

In a pot melt butter, add onions and let cook until onions are translucent. Add flour, and whisk for a minute, letting the flour cook. While whisking, slowly add the chicken stock, and milk, whisking the entire time so that you don't have any lumps. Cook, stirring constantly over medium low heat until thickened to desired consistency. Add lemon juice and pepper at the end.

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