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Cream of Chicken Soup

Cream of Chicken Soup

2 Tbsps. Flour
1 1/2 tsps. Oil
6 cups Classic Chicken soup, strained
1 1/2 cups diced cooked chicken
Pinc of sugar
1 cup nondairy creamer
1 package frozen peas or frozen peas and carrots
3 egg yolks, beaten

over medium heat, blend flour and oil together in a 4-quart pot. Gradually stir in 3 cups of soup until smooth and creamy. Add remaining soup, chicken and sugar. Simmer 1 1/2 hours.

Add 3/4 cup nondairy creamer and frozen peas or frozen peas and carrots.

Beat egg yolks and remaining 1/4 cup of creamer together. Add 1/4 cup soup to egg mixture stir well and return to soup. Taste to check seasonings and correct if necessary. Serve with 2 Fancy Kreplach.

USE: 4-quart pot
YIELDS: 4 to 6 servings

Excerpted from Spice and Spirit, The Complete Kosher Jewish Cookbook, published by Lubavitch Women's Cookbook Publications
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Anonymous Pittsford January 7, 2018

I can see where this recipe could be offensive to those who practice the dietary laws. Of those negatively commenting on Cream of Chicken Soup, then I suppose these people do not use Beef Frye (imitation bacon), Kosher Passover Noodles, Imitation Crab Meat (Pollock) or anything else that rings of Traif.
Like anything else, you just need to know the ingredients, Reply

Leah Cohen Edgware, London, U.K. December 31, 2017

Chicken soup with "fake milk"! So could you use Almond Milk or Soya Milk for example?
Yes the idea of "milking" up chicken soup does not appeal as it seems to go against tradition, but it would be interesting to see if it works!!! Reply

I-Fortuna Brownwood, Texas March 20, 2011

The letter of the law It is the law if it is not breaking the law. The laws are very clear and a non dairy product is just that - nondairy. Reply

ASF Baltimore, MD March 18, 2011

Nix the nondairy creamer Even I know that nondairy creamer is *not* "gourmet." Or healthy. Try replacing the creamer with a smaller amount of rice milk. Reply

Judy Herscovitch Winnipeg, Manitoba, Canada March 16, 2011

Cream of Chicken Soup I know that non-dairy creamer is okay to use, but, frankly, just the very thought of cream/chicken together turns my stomach. Do we really need to make fake cream of chicken soup? Reply

Susan Levitsky March 13, 2011

This has the look of a sin There should be negative comments about this recipe. Not only are we supposed to follow the laws, but also not give the impression of committing a sin. We can't eat chicken with milk because it gives the impression of a sin. It is clear that chicken can't be seethed in its mother's. Why is it so important to make a traif looking recipe when there are plenty of tasty kosher recipes that don't masquerader as violations of kosher law? This may be the letter of the law but not the spirit. Reply

Judy S St. Louis, MO February 8, 2010

Cream of Chicken soup This recipe looks delicious and tasty. What's with all the negative feed back. Everyone can substitue their own prefrences, and "treif" comments about the soup, it is 2010. We can make almost anything kosher!!! Thank you for your ideas and recipes. Reply

Jolie Greiff Ramat Beit Shemesh, Israel March 8, 2009

cream of chicken soup or soy milk - even better and lower calorie.

Why would we want to have something which, for me, creates a visceral reaction of "TRAIF!!" at our seudah? Reply


cream of chicken soup why are we not seeing kosher coconut milk
that is so much healthier then the nondairy creamer? Reply

Related Topics
Cook It Kosher - Food Blog