Monday, October 7, 2013

Homemade Cream of Chicken Soup

Have you ever been at home, ready to make a recipe containing Cream of Chicken Soup and realize you are totally out of it? That is exactly what happened when I discovered this fantastic recipe from Pinch of Yum. I never really care about making everything from scratch but this recipe is just too simple and perfect to not make. I will no longer buy Cream of Chicken Soup. This is now my go to recipe. I have tried it in the slow cooker, in gravies, in soups, etc... and it works just as good as the canned stuff.

Not only is it obviously healthier and free of preservatives, but it is also about 1/10 of the cost! Win Win for sure.

I am sorry the picture is not that appetizing, but lets be honest, how can you really make a cream of any type of soup look scrumptious?

1 1/4 cups chicken broth (or if you want to save more money, you buy the BIG jug of chicken broth seasoning and mix it with water as instructed on the container)
3/4 cups milk
1/4 plus 2 Tbsp flour
1 1/2 teaspoons seasoning mix (I normally just use a seasoning salt)

1. Combine the chicken broth and 1/4 cup of the milk in a large saucepan. Bring to a low boil.
2. Meanwhile, in a small bowl, whisk the flour and seasonings into the remaining 1/2 cup milk until a smooth thick mixture forms.
3. Pour the flour and milk mixture into the saucepan with the broth mixture over low heat and stir constantly, whisking as the mixture simmers. Continue to simmer and whisk until the mixture is smooth and thick, 5-10 minutes. The mixture will continue to thicken as it cools.

Notes: The seasoning possibilities are really endless. The texture can get lumpy so I suggest keeping the heat as low as possible and whisking continuously for a more smooth consistency.

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