I love this recipe by Six Sisters Stuff, but I modified my version so it is just a little different than theirs. You can't go wrong with these. Just use whatever you want. I went heavy on the veggies though. I used a whole bell pepper just for me, throw on some mushrooms that I still had. YUM!
Chow Mein Noodles (omit for gluten free and use Halved Cashews for the crunch)
Cheese (omit for lactose free)
Mix cream of chicken soup and milk in a sauce pan until smooth. Add diced chicken and simmer for 5 minutes. Serve hot over rice, and top with your favorite toppings!
Homemade Cream of Chicken Soup
2½ cups chicken broth (I used homemade chicken stock)
1½ cups milk
¾ cup flour
1 tablespoon seasoning mix (or on your own, ½ tsp. onion powder, ½ tsp. garlic powder, ½ tsp. black pepper, 1 tsp. salt, ½ tsp. parsley, etc)
- Combine the chicken broth and ½ cup of the milk in a large saucepan. Bring to a low boil.
- In a small bowl, whisk the flour and seasonings into the remaining 1 cup milk until a smooth, thick mixture forms.
- Pour the flour and milk mixture into the saucepan with the broth mixture over low heat and stir continuously, whisking as the mixture simmers. Continue to simmer and stir/whisk until the mixture is smooth and thick, 5-10 minutes. The mixture will thicken a bit as it cools.
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