When we started out on this new journey of eating healthy, I knew a lot of things would have to change…….like canned soups. They are chock full of MSG. I’ve known MSG wasn’t really good for you for a while. Barry’s grandmother would always get sick if she ate it. BUT, even knowing that I held on to my little cans of condensed soup. I thought you’d have to pry them out of my cold dead hands……they are the base of so many of my recipes that I was having a very hard time parting with them. And then, here comes Tammy with a great recipe for a homemade version. Tammy puts out some fabulous recipes and I’m thankful to her for that. After making her soup, I know I won’t look back. It’s DELICOUS! And easy. Have I ever told you that I like easy stuff? Bye, bye MSG. Hello creaminess.
|You’re going to be amazed at how simple this is. You might smack yourself in the forehead and have a “duh” moment…..or maybe that’s just me. I’m glad I didn’t smack myself while I was still holding that can – that would have hurt like the dickens. Anyway, you need chicken broth, poultry seasoning, onion powder, garlic powder, black pepper, salt, parsley, paprika, milk, and flour. That’s it. And I used whole wheat flour in mine. If it’s white, it’s generally to be avoided…..sorta like my legs. Please don’t look directly at them in order to avoid blindness.|
|In a saucepan, combine the broth, ½ cup milk, and all the seasonings. I used homemade chicken broth for a really great full-bodied flavor. Use a whisk to do your stirring because you’re going to need it in a minute, so why dirty up two utensils?|
|Bring this mixture to a boil and let it cook for a minute or two. Let the flavors mingle.|
|Mix the rest of your milk and flour together in a small bowl.|
|While the broth mixture is still boiling, add the flour/milk mixture slowly.|
|Whisk continuously until the mixture becomes thick. If you walk away, it might burn…..or at least that always happens to me. A continuous whisk will keep your mixture from lumping up or sticking to the bottom of your pot.|
|And that’s it. Can you believe it? The flavor of this will blow your mind – the canned stuff doesn’t even come close. Thanks Tammy!This batch makes the equivalent of two cans of condensed soup. I used half in a recipe and froze the other half. Tammy says this freezes wonderfully.
**I use this version from Heavenly Homemakers for Cream of Mushroom or Celery.
Homemade Cream of Chicken Soup by Tammy’s Recipes
1 1/2 cups chicken broth
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1. 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).
2. 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.
*This yields about two cans of condensed Cream of Chicken soup.