Chicken soup - how do I make it (merged threads)

kippers

I have some chicken stock bubbling away as we had friends round yesterday and we had a lovely roast dinner, so I thought i'd attempt a cream of chicken soup for lunch today.

I have found a recipe that seems pretty easy except the ingredients say to use 'half and half'....what is this?

Pls look at the link below:

http://www.wikihow.com/Make-Cream-of-Chicken-Soup-With-No-Vegetables

I may just be being thick and it's something very obvious...maybe it just means semi-skimmed milk?

Thank you for your help

twinkle_star_2

It's an american product. But essentially it's a mixture of half milk and half cream. HTH.

kippers

Do you think i would get away with just using all semi skimmed milk?

custardy

kippers wrote: »

Do you think i would get away with just using all semi skimmed milk?

no,you would be replacing a cream with fat reduced milk
it will work(its just a roux base) but wont be like the recipe

kippers

Thanks for your quick replies...not sure what to do now

twinkle_star_2

I think it'll be fine. It will taste less luxurious and creamy but will be much healthier.

kippers

I may try this one:

http://allrecipes.com/Recipe/Cream-Of-Chicken-Soup/Detail.aspx


.......I can taste it now... yum yum



Thanks for your help

frangipan

kippers wrote: »

Do you think i would get away with just using all semi skimmed milk?

Hi
You could make it with semi skimmed milk, but then it wouldn't be cream of chicken soup because there's no cream in it.
Stick to the recipe and enjoy.:T

kippers

Just realised the the 2nd recipe i found doesn't use the chicken stock i made so i think i'll just make the first recipe with all milk.

You lot are great on here with the advice you all give...how did people survice without this forum?

angeltreats

I'd use single cream, if you have any. There's not that much in the recipe and it'd be much tastier.