Recipe for cooking cream of chicken and vanilla soup

Soups for Salads :: Chicken and Poultry Soups

Cream of Chicken and Vanilla Soup

2 tsp. Watkins Onion Liquid Spice
\r\n1/2 C. chopped finely celery
\r\n1/2 C. chopped green onion
\r\n1/2 C. flour
\r\n1 C. Watkins Cream Soup Base
\r\n2 C. milk
\r\n3 C. water
\r\n1 1/2 Tbsp. Watkins Pure Vanilla Extract or flavoring
\r\n2 C. finely sliced cooked white chicken meat
\r\nWatkins Black Pepper, to taste
\r\nSalt, to taste

In med. saucepan, saute the celery and onion in onion liquid spice until crisp-tender. Add flour, soup base, milk, and water; mix well. Continue to cook over med. heat until mixture begins to boil and thicken. Add vanilla, chicken, salt and pepper to taste; heat through.

Makes approximately 8 servings.