Prep 10 mins
Cook 35 mins
Great to have in the freezer for over toast, tortillas, just reheat for a quick meal. From the Canadian Diabetes Association
- 2 chicken breasts, about 1 lb
- 2 cups water
- 1 teaspoon marjoram or 1 teaspoon herbs, to your liking
- 1⁄2 teaspoon salt
- 1 stalk celery, chopped
- 1 small onion, chopped
- 1 tablespoon instant skim milk powder
- 1 teaspoon cornstarch
- 1 dash pepper
- Place chicken, water, marjoram and salt in a saucepan.
- Bring to a boil, reduce heat and simmer about 25 minutes until chicken is tender.
- Remove chicken, chill broth until fat sets on top, remove fat.
- Remove and discard bones and skin from cooked chicken.
- Cut chicken into bite sized pieces.
- Heat 1/4 cup skimmed chicken broth to a boil in a heavy saucepan.
- Add celery and onion.
- Stir cook about 4 minutes until tender.
- Mix together remaining cool broth, milk powder, cornstarach and pepper until smooth, stir into celery mixture.
- Stir cook over medium heat about 3 minutes until mixture thickens slightly.
- Add chicken, continue cooking until thouroughly heated.
- Make ahead of time to reheat just before serving.
- It's handy to have in the freezer for emergencies.
- Also very good in crepes, tortillas or popovers.
Delectable. I didn't have milk powder, so I used regular milk. This of course made it more watery, so I had to boil it for longer to get it to the desired consistency. Also added flour to that purpose. And for the herbs, I used thyme instead of marjoram. Seriously excellent. Give it a try.