Cream Of Chicken Soup With Skimmed Milk
|Celery||1⁄2 Cup (8 tbs), chopped|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Mushrooms||1⁄2 Cup (8 tbs), chopped|
|Chicken stock||5 Cup (80 tbs)|
|Skim milk||1 Cup (16 tbs)|
|Sprinkles||2 Teaspoon (Butter Buds)|
|Onion powder||1 Teaspoon|
|Sage||1 Teaspoon, rubbed|
|Ground white pepper||1⁄8 Teaspoon|
Cook chicken until tender. Remove meat from bones and cut into bite-sized pieces to make 1 cup.
2. Saute celery, onions, and mushrooms.
3. Whisk cornstarch into cool chicken stock. Add milk, chicken, and vegetables. Heat until thick and creamy, stirring constantly.