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Clackamas Low-Fat Cream of Chicken Soup Recipe

Ingredients

1 cup chicken broth

1 cup heavy cream

4 cups diced tomatoes with green chile peppers

2 tablespoons chopped fresh basil

1/2 teaspoon garlic powder

1/4 teaspoon ground black pepper

1 cup dry milk

1/2 cup poultry broth

1 cup dry white wine

salt and pepper to taste

Directions

Cook chicken in large pot over medium-high heat until no longer pink. Drain and cool.

In a 2 quart saucepan over medium-high heat, combine broth, cream, tomatoes with green chiles, basil, garlic powder, pepper and 1 cup dry milk. Bring to a boil. Reduce heat to low and simmer, stirring constantly for 5 minutes. Stir in 7 cups chicken stock. Simmer, covered, until thickened. Serve over hot pasta, or over fresh bread.