Thankfully, I found made-from-scratch recipe online. This added a few more unwelcome steps to my "quick-and-easy" dinner this afternoon. However, after my little adventure, I don't think I'll ever go back to buying Cream of Chicken in a can. The depth of flavor this added to my recipe was beyond fantastic. Why have I never done this before? It's kind of fun to learn the basics, and make things from absolute scratch. I'm glad we didn't have any canned Cream of Chicken Soup - it led me to this tasty little gem of a recipe.
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Homemade Condensed Cream of Chicken Soup
makes about 2 14oz cans worth
1 1/2 cups chicken broth (you can use chicken bouillon, or drippings from your roasted chicken)
1/2 teaspoon poultry seasoning (here's a good recipe if you don't have the seasoning)
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour
1/2 teaspoon poultry seasoning (here's a good recipe if you don't have the seasoning)
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour
In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and
the seasonings for a minute or two (longer if using fresh onions or
garlic).
In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens
In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens
Wondering if this would freeze well - to have on hand for those busy days? What do you think? Love the idea of fresh cream of chix soup - I worry about what garbage goes into the canned stuff! Enjoying your blog :)
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