Thursday, September 18, 2014
Homemade Condensed Cream of Chicken Soup
I was so excited to find this recipe! OK, so it might not be sexy, but if you're trying to stay away from as many processed foods as possible, this is one thing you're sure to be falling back on. An extra plus is that you're most likely to have everything on hand and it can be made in minutes! And you can pronounce and know exactly what each ingredient is! Now that's sexy!
(NOTE: I only made this in the condensed version ready to be used in recipes. I haven't yet tried diluting it to use it simply as soup.)
HOMEMADE CONDENSED CREAM OF CHICKEN SOUP (makes 1+ cup, about equivalent to a small can of packaged soup)
3/4 cup chicken broth (use canned low-sodium, bouillon or chicken base mixed with water)
1/8 tsp poultry seasoning (can substitute a pinch of ground sage, marjoram, ground thyme) or more to taste
1/4 tsp onion powder
1/8 tsp garlic powder
S&P to taste
Pinch dried parsley
1/2 cup milk (I used 1% with great results)
1/4 cup AP flour
In a medium saucepan, bring broth and seasonings to a simmer.
In a small bowl, vigorously whip the milk and flour until smooth.
While whisking the broth, slowly pour in the milk/flour mixture, whisking constantly.
Continue to stir and cook until the mixture bubbles and thickens, 2-4 minutes.
Remove from the heat and add additional S&P (or other seasonings) to taste as needed. Use immediately in a recipe or cool and refrigerate for up to a week. It will thicken much more as it cools.