Tuesday, March 4, 2014

Homemade cream of chicken soup

This is a simple, yet life-changing recipe that I've been using for quite a while. It's about time I share it! It's so useful in any recipe that calls for cream of chicken (or cream of anything) soup. It's a super healthy and smart replacement for processed, cream based soups. Now you can make all of your favorite recipes so much healthier with this homemade cream of chicken soup! Yay for that!

Recipe slightly adapted from here.

Homemade Cream of Chicken Soup
(makes about 2 store-bought cans of cream of chicken soup)
  • 2 1/2 cups chicken broth
  • 1 1/2 cups milk
  • 3/4 cup flour
  • Seasoning mix (you can create your own and change it based on what you're using the soup for). Here's what I currently use: (these are all measurements for dried spices)
    • 1 teaspoon parsley
    • 1 teaspoon salt
    • 1/2 teaspoon celery seed
    • 1/2 teaspoon poultry seasoning
    • 1/2 teaspoon garlic powder 
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon pepper
    • 1/4 teaspoon rosemary
    • 1/4 teaspoon pepper
Pour chicken broth and 1/2 cup of the milk in a saucepan, and bring to a low boil.
In a small bowl, mix the flour and seasonings into the remaining 1 cup of milk until it reaches a smooth consistency. 
Pour the flour and milk mixture into the saucepan while it's on low heat. Whisk continuously to avoid a lumpy texture. Let the mixture simmer, while whisking for about 5-10 minutes until smooth and thick. 
Use as a replacement for condensed soup in your recipes!

Hope you guys love this one! I really think you will! 

1 comment:

  1. This is AWESOME! I can't wait to try it. I use canned cream of chicken soup in a chicken enchilada recipe and always cringe when I open the can. Love how low-sodium and low-preservative this is. Thanks for sharing!


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