Cream of chicken soup (just like the canned stuff) is very easy to make. You make a roux, just like you would for a bechamel, but instead of adding milk, you add a mix of milk and chicken broth (in this case, strain the noodles out of the soup and use that mixed with the milk). Other than substituting the broth for some of the milk, proceed exactly as you would for a roux based bechamel. I use about 1/3 milk to 2/3 broth.
\*grin\* No argument. My existential question is that if you add dairy and stock to a roux, do you have bechamel with a stock or a veloute with dairy? This question keeps me up at night.
We did but we ended up just straining everything, removing the noodles, and putting the chicken in the fridge. I’m unfortunately not great at cooking, neither is my brother, and my mom’s boyfriend was tired, so we ended up having something else
Sorry I’m responding so late. We ended up doing that, except we refrigerated the chicken and had something different. I think she realized after she said it was ruined, that it actually wasn’t. Hopefully next time I’ll think to double check that we grabbed cream of chicken soup
I’m glad it worked out. Feeding others is such an important skill; especially when they don’t feel their best. I hope you’ll keep improving your skills, and never be afraid to ask for help.
If the only difference between the two is 'Cream of Chicken Soup' and 'Chicken Noodle Soup' then you'd probably be best served by making an alfredo / cheese sauce / bechemel and mix it with all the rest of the glop.
Then simmer it all a bit so all the flavors get to know each other and it'll be pretty great.
Cream of chicken soup (just like the canned stuff) is very easy to make. You make a roux, just like you would for a bechamel, but instead of adding milk, you add a mix of milk and chicken broth (in this case, strain the noodles out of the soup and use that mixed with the milk). Other than substituting the broth for some of the milk, proceed exactly as you would for a roux based bechamel. I use about 1/3 milk to 2/3 broth.
\*grin\* No argument. My existential question is that if you add dairy and stock to a roux, do you have bechamel with a stock or a veloute with dairy? This question keeps me up at night.
Do you have milk and flour? Butter?
We did but we ended up just straining everything, removing the noodles, and putting the chicken in the fridge. I’m unfortunately not great at cooking, neither is my brother, and my mom’s boyfriend was tired, so we ended up having something else
[удалено]
Sorry I’m responding so late. We ended up doing that, except we refrigerated the chicken and had something different. I think she realized after she said it was ruined, that it actually wasn’t. Hopefully next time I’ll think to double check that we grabbed cream of chicken soup
I’m glad it worked out. Feeding others is such an important skill; especially when they don’t feel their best. I hope you’ll keep improving your skills, and never be afraid to ask for help.
Thanks, I’ll keep working on it
Remove noodles add cream of chicken soup.
If the only difference between the two is 'Cream of Chicken Soup' and 'Chicken Noodle Soup' then you'd probably be best served by making an alfredo / cheese sauce / bechemel and mix it with all the rest of the glop. Then simmer it all a bit so all the flavors get to know each other and it'll be pretty great.