Cream of Chicken Soup

4 oz. cooked chicken

Celery (allowed amount)

3 garlic cloves

1-2 cups broth

1 tbsp. dehydrated onion, minced

½ tsp. parsley

½ tsp. basil

Freshly ground white pepper to taste

Salt (optional)

Preheat saucepan over medium-high heat. In food processor, combine all ingredients and pulse until they reach desired consistency. Pour into saucepan and bring to boil. Reduce heat to simmer. Cover and heat 20 to 30 minutes.

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