Homemade Cream of Chicken Soup

Both my daughters came down with a back-to-school cold, so this weekend I made a big batch of homemade minute cream of chicken soup- it is simple and flavorful and hopefully can help those sniffles go away, or at least make them feel better in the meantime! This soup has a creamy flavor from the evaporated milk, but is not heavy like you would think cream of chicken soup would be and since it does not use cream or butter, is still relatively healthy.

Homemade Cream of Chicken Soup

2 tablespoons olive oil
1 large shallot, chopped
1 clove garlic, minced
1 1/2 cups cooked chicken, shredded
6 cups chicken broth
1 cup orzo
 kosher salt
 freshly ground pepper
1 teaspoon oregano
1 cup evaporated milk (I used 2%)

Heat the oil in a stock pot. Saute the onion for 3-5 minutes, then add garlic and cook for another minute. Add shredded chicken, sprinkle with salt and pepper and saute for 2 more minutes.

Add the broth, oregano and bring to a boil. Add the orzo and cook for 8-10 minutes or until the pasta is fully cooked.  Just before serving, stir in the evaporated milk and heat through.

Sprinkle with additional pepper before serving and enjoy!

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