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?

Ingredients
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)

Directions
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.

Homemade Sweetened Condensed Milk (Throwback Thursday)

Sweetened condensed milk is so expensive. And lets be honest, do you ever actually use the entire can? I rarely do because I am always cutting recipes in half or fourths because it is just my husband and I eating the scrumptious desserts. This recipe could not be easier. It is so cheap. And I always have all the ingredients on hand already. If you need some sweetened condensed milk in a recipe, give this a try. Delicious, takes five minutes (or less), and incredibly inexpensive.

I have seen tons of sweetened condensed milk recipes that you have to cook on the stove. Who wants to do that? And in the reviews, they always say it gets clumpy and what not. This stuff NEVER clumps and you never have to cook this. PERFECT!

I have used it in things I have baked (like these Ooey Gooey Peanut Butter Brownies) and things that I have refrigerated (like this Peanut Butter Pie). It works great in both facets.

This makes approximately 1 1/2 cups or the equivalent of 1 (14 ounce) can.

Ingredients
1 cup sugar
1 cup dry powdered milk or 2 cups instant dry powdered milk (my grocery store only has instant so that is what I use)
1/2 cup water
1 tablespoon real butter

Directions
1. Put water and butter in a microwave dish and let it come to a boil in your microwave; about 45-60 seconds (keep an eye on it).
2. Put sugar and powdered milk in a blender or magic bullet. Add the boiling water butter mixture. Blend until combined, scraping down the sides if needed.
3. Use just as the normal sweetened condensed milk from a can.

Jalapeno Cream Sauce

This was so different from anything we normally eat but SO good at the same time! I made a Whole Chicken in the Slow Cooker and poured it on top. DELIC!

Ingredients
1 teaspoon salt
1 teaspoon pepper
2 tablespoons canola oil
2 jalapenos, seeded and chopped
1 shallot, diced
2 tablespoons butter
1 tablespoon flour
1/4 cup low-fat or skim milk
1 12-ounce can fat-free evaporated milk
2 tablespoons grated parmesan cheese

Directions
1. Add chopped jalapenos and shallots to a food processor and pulse until very finely chopped (not pureed).
2. Place butter in a saucepan over medium heat. Once sizzling, add the chopped jalapeno mixture, stirring to coat, and cook for 2-3 minutes, stirring occasionally.
3. Once fragrant, whisk in flour and stir continuously to create a roux. Cook mixture for 1-2 minutes, then add the milks, reducing heat to medium-low.
4. Continue to stir continuously until mixture begins to thicken (about 6-8 minutes), adding in the parmesan cheese and reducing the heat even more.
5. Salt and pepper to taste.
6. Once the desired thickness is achieved, turn off the heat and pour over cooked chicken.