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If I wanted to make my regular chicken soup into CREAMY chicken soup
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cj7305
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Member since 8/05 12296 total posts
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If I wanted to make my regular chicken soup into CREAMY chicken soup
Could I just make a roux with butter and flour then add milk/half and half then the soup? I had a big batch of frozen broth. It already has the vegetables and chicken in it. I want it like the filling for pot pie? Ideas?
Message edited 10/6/2014 7:36:09 PM.
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Posted 10/6/14 7:30 PM  |
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queensgal
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Member since 4/09 3287 total posts
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Re: If I wanted to make my regular chicken soup into CREAMY chicken soup
Yes. Sounds yummy
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| Posted 10/6/14 9:01 PM |
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klingklang77
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Member since 7/06 11487 total posts
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Re: If I wanted to make my regular chicken soup into CREAMY chicken soup
I'd do the roux, then soup, then milk/cream.
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| Posted 10/6/14 11:17 PM |
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drwifettc
LIF Adult
Member since 6/10 2348 total posts
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If I wanted to make my regular chicken soup into CREAMY chicken soup
You can also try this quick short cut roux, where you just mash up some butter with flour in a small bowl and then add in your hot liquid from the soup. Whisk those together till you get a gravy consistency and then add it to the soup mixture. I do it in two small batches and it really thickens up. Here are better instructions...
http://smittenkitchen.com/blog/2014/10/better-chicken-pot-pies/
Also I made those pot pies this week and they were insanely delicious!!
Message edited 10/7/2014 9:27:02 PM.
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| Posted 10/7/14 9:26 PM |
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cj7305
=)
Member since 8/05 12296 total posts
Name:
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Re: If I wanted to make my regular chicken soup into CREAMY chicken soup
Thanks everyone, it came out really yummy but not thick enough. Leftovers were perfect though!
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| Posted 10/7/14 9:55 PM |
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klingklang77
kraftwerk!
Member since 7/06 11487 total posts
Name:
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Re: If I wanted to make my regular chicken soup into CREAMY chicken soup
Posted by drwifettc
You can also try this quick short cut roux, where you just mash up some butter with flour in a small bowl and then add in your hot liquid from the soup. Whisk those together till you get a gravy consistency and then add it to the soup mixture. I do it in two small batches and it really thickens up. Here are better instructions...
http://smittenkitchen.com/blog/2014/10/better-chicken-pot-pies/
Also I made those pot pies this week and they were insanely delicious!!
I tried this technique tonight, and it was really good. I'm definitely going to be using this technique more. I've never had a problem with rouxs, but this seems easier to control and better tasting than a cornstarch slurry.
This recipe was really good! I used leftover pulled pork in place of the chicken and the crust was really good!
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| Posted 10/9/14 7:22 PM |
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