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.
Follow us on Pinterest
Follow us on Twitter
Follow our Youtube Channel
Follow us on Instagram
No comments:
Post a Comment