Thursday, March 21, 2013

Cream of Chicken Soup - Homemade

This morning I wanted to put one of our favorite meals in the crockpot, Crockpot Chicken & Biscuits.  Wouldn't you know it, I was out of canned Cream of Chicken Soup!

No worries, I knew I had seen several recipes and posts for homemade cream of chicken soup.  Google to the rescue!

I had some homemade chicken stock in my freezer so I stuck that in the microwave to thaw while I was getting out my crockpot.  This recipe is simple, smells yummy cooking, and was a breeze to make.  I put the entire recipe together in about 10 minutes which included thawing the chicken stock, all before I jumped in the shower to get ready for work.

This cream of chicken soup is condensed so if you want to use it for regular soup-eating, then add equal parts soup and milk.  I will probably only use it for casseroles and crockpot recipes.  I dumped half of it over my chicken in the crockpot for today's meal and put the rest in a jar (with plenty of head space) for the freezer.

Here's how I made Homemade Cream of Chicken Soup AT HOME MY WAY:

Homemade - Cream of Chicken Soup
  • 1 1/2 cups chicken broth
  • 1 cube of chicken bouillon cube
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon salt (or less; taste to test)
  • 1 1/2 cups milk
  • 3/4 cup flour
1. In smallish/medium saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for 2 minutes.
2. In a bowl, whisk together the remaining 1 cup of COLD milk and flour.
3. Add the flour/milk mixture to the broth mixture. Continue whisking briskly until mixture boils and thickens.

TA-DA!  You're done!


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