So many of my recipes call for cream of chicken soup and I am tired of running to the grocery store all the time to pick some up that I decided from now on, I am going to make my own. It turns out it is really easy to make and stores well and tastes so much better than the canned stuff you can buy. I made up some and used it in my creamy chicken and rice soup that I made for supper last night.
Besides hating to run to the grocery store to buy cans of cream of chicken soup, I also hate some of the ingredients that are in the cans. There is a LOT of sodium, MSG and other things I just can't pronounce. We are working hard trying to eliminate a lot of artificial things and are moving away from store-bought mixes and cans.
Homemade Cream of Chicken Soup Mix
2 c. non dry milk powder
3/4 c. corn starch
1/4 c. +1 T. chicken bouillon granules
1 tsp. onion powder
1/2 tsp. dried thyme leaves
1/2 tsp. died basil leaves
1/2 tsp. parsley flakes
1/4 tsp. pepper
Combine all the ingredients together in a medium-large bowl and stir well. Transfer the mix into a quart sized jar and put the lid on it until you are ready to use.
To use: combine 1/3 cup of the mix and 1 1/4 cup of chicken broth together in a sauce pan. (You can use water instead of chicken broth but I think it tastes so much better using broth.) Heat over medium-high heat. Bring to a boil, whisking the entire time. When it starts to boil, turn the heat down and continue to cook and whisk for about 2 minutes or until it thickens.
One batch replaces one can of cream of chicken soup. and you double or triple this depending how many "cans" you need.
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