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Homemade Cream of Chicken Soup
It never fails -- when I'm ready to try a new casserole recipe, it tells me I need a can of cream of chicken soup. I'm forever having to rush to the store to get one at the last minute. Now I don't have to worry -- I have everything I need to make my own at home and its so easy!
Bonus points for the fact that I know exactly what's in it and it tastes wonderful!
2 tbsp butter 2 tbsp dried onion 1/2 tsp minced garlic 1/4 cup milk 1/4 cup heavy cream 1 cup chicken broth 1/3 cup flour 1/4 tsp salt 1/4 tsp pepper
Combine flour, salt and pepper and set aside.
In a saucepan melt butter. Add in minced garlic and dried onion.
Add in milk, cream, and chicken broth and heat, while stirring to combine ingredients. Do not boil.
Gradually add the flour mixture, stirring with a wisk until smooth and thickened.
Remove from stove and store any unused portions in the fridge.
I use 1/2 of the recipe in place of one undiluted can of soup.
Strain 1/2 of each jar into the filtered one. Change the filters half way through, making sure that you don't get any of the grounds in the new jar.
I only needed to do mine once, but if you used a finer ground than coarse, you may have to strain the grounds more than once.
Cover with a lid and refrigerate.
Serve over ice, with a flavored creamer, and you won't need to add any sugar. As good, if not better, than those store bought cartons, and much, much less expensive!