Chicken Gravy

Ingredients 

2 c chicken stock or broth

2 cubes chicken bouillon

4 tbsp unsalted butter

1/4 c all purpose flour

1/4 tsp thyme

1/4 tsp sage

salt and pepper to taste to taste

Instructions 

• Use a microwave safe bowl or measuring cup. Add the stock and the bouillon cubes, then heat for 1 minute and stir. Repeat heating until the bouillon is dissolved.
  
• In a saucepan over medium-high heat melt the butter. Add the flour, thyme, and sage and cook for 1 minute. Slowly whisk in the hot stock/bouillon cube until smooth. Bring to a boil then reduce to a simmer. Cook, whisking, until smooth and thick, about 1 minute.
  
• Remove from heat, then salt and pepper to taste. Serve immediately.
  

Source: Liluna

Chicken Corn Chowder

Ingredients: 

3 cups chicken broth
2 cups cubed potatoes

1 cup diced carrots

1 cup corn

1½ teaspoons salt

¼ cup butter

¼ cup all-purpose flour

2 cups milk

3 cups shredded cheddar cheese

2 cups cooked diced chicken

Instructions: 

• In a large pot, bring chicken broth to a boil.
  
• Reduce heat and add potatoes, carrots, corn, salt and pepper. Cover and simmer for 10 minutes.
  
• In another pan, melt butter and add flour. Mix well. Slowly add milk and cook until thickens. Stir in cheese and mix until melted.
• Add cheese/milk mixture, and cooked chicken, to veggie mixture and stir until combined and cooked through. ENJOY!

Serve with a side salad and/or rolls/sourdough toast.

Want to adjust the texture: 

To thin the soup, add water, broth, or milk.

To thicken the soup, mash a few of the potatoes with a fork and stir.

Take ½ cup of the soup and place it in a separate bowl. Mix 1-2 tablespoons of flour into the bowl. Once combined add it back to the main pot of soup and simmer. Repeat until you’ve reached the desired thickness. 

Source: Liluna