Tuesday, February 8, 2005

Cream of Cluck Soup

Makes about 4 cans worth, I put in separate freezer containers and freeze and use as needed.

4 cup half and half or whole milk
2 and 1/2 tablespoons all-purpose flour
2 tablespoons and 1 teaspoon melted butter
2 teaspoons white sugar
chicken bullion cube
2 cups finely chopped, cooked chicken meat
1/4 teaspoon salt
1 teaspoon ground black pepper
2 cloves roasted garlic chopped (or 1/2 teaspoon garlic powder).

Make a white sauce of milk (or half and half), flour, and melted butter. Add chicken. Add sugar, salt, pepper, and garlic (may use more or less as desired). Mix well and simmer for 20 minutes over low heat.

If soup is not as thick as desired, mix a small amount of cornstarch with a small amount of water and add to soup. Simmer for 10 minutes. Makes about 4 soup can serving sized servings. I freeze separately.


  1. Our "go to" source for cooked chicken is a day-old cold leftover rotisserie chicken from the supermarket.

    About $1 off the regular price, it is pre-cooked, the fat is mostly gone, it is seasoned, and there's a mix of white and dark meat.

    Couple of minutes picking off the bone, and voila--about 2 to 3 C cooked chicken. Snacking on the to-be-discarded skin is optional...........

  2. Roasted two chickens last night just to stock the fridge with edibles.

    ...DEFINITELY going to try this recipe; printing it out right now.



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