For instance, you can turn chicken soup
into cream of chicken soup or Manhattan - style clam chowder into New England - style by simply substituting milk or cream for up to half the broth called for in a recipe.
I used just the base (cauliflower, zucchini, chicken broth, coconut milk, lemon juice, and ghee) and made
it into cream of chicken soup.
Chicken and Dumplings 4 skinless, boneless chicken breast halves 2 tablespoons butter 2 (10.75 ounce) cans condensed cream of chicken soup 1 onion, finely diced 2 (10 ounce) packages refrigerated biscuit dough, torn into
Chicken and Dumplings 4 skinless, boneless
chicken breast halves 2 tablespoons butter 2 (10.75 ounce) cans condensed cream of chicken soup 1 onion, finely diced 2 (10 ounce) packages refrigerated biscuit dough, torn into
chicken breast halves 2 tablespoons butter 2 (10.75 ounce) cans condensed
cream of chicken soup 1 onion, finely diced 2 (10 ounce) packages refrigerated biscuit dough, torn into
chicken soup 1 onion, finely diced 2 (10 ounce) packages refrigerated biscuit dough, torn
into pieces
1 rotisserie
chicken, meat pulled from bone and cut
into bite - sized pieces OR 4 cups cooked
chicken, also cut
into bite - sized pieces 1 can
cream of chicken soup (10 3/4 oz size can) 1 1/2 cups
of chicken broth 2 tablespoons
of cornstarch 1 1/2 cups
of self - rising flour (White Lily preferred) 1 cup
of buttermilk 1 stick
of melted butter