Mock Condensed Cream of Chicken Soup - Modified AHA

Entered for safekeeping. Diabetics and heart patients need to watch their carbs and their sodium, but they still need to eat, and cream of chicken soup is satisfying and useful for other recipes. This has been adapted from the American Heart Association Low-Fat, Low-Cholesterol Cookbook of 1989. This will replace one can of condensed cream of chicken soup.

• Ready In: 16 mins
• Yields: 1 1/3 cups

Ingredients

• 1  cup  sodium-free chicken stock (preferably 1 cup of Maureen's Chicken Broth With Very Low Sodium #335057)
• 1  bay leaf
• 1⁄4 lb boneless skinless chicken breast (all visible fat removed)
• 1  tablespoon canola oil
• 3  tablespoons all-purpose flour
• 1⁄3 cup nonfat milk
• 1  tablespoon  Butter Buds (butter granules)
•  black pepper, to taste
• 1⁄8 teaspoon garlic powder

Directions

1. In a small pan over medium-high heat, heat stock and bay leaf until liquid simmers.
2. Add chicken. When stock begins to simmer again, reduce heat to simmer.
3. Cover and simmer about 5 minutes, or until chicken is no longer pink. Remove from heat. Remove chicken from stock and reserve for step 8.
4. In a small saucepan over medium heat, heat oil. Add flour, stirring constantly for about 1 minute.
5. Gradually add the stock (with the bay leaf), milk, Butter Buds and pepper, stirring constantly until mixture thickens, about 2-3 minutes.
6. Removed from heat. Remove and discard bay leaf.
7. Pour soup into a blender and blend until smooth.
8. Add cooked chicken and garlic powder to blender, and blend until pureed.