Monday, September 22, 2014

Cream of Chicken Soup

I fell into the conundrum of not having an ingredient yet again.

This time, it was Cream of Chicken Soup.  I don't keep condensed soups in the house, not for any philosophical reason regarding the questionable ingredients that may lie in them, but just because I don't particularly care for the taste of them, I think they're too salty, and just kinda blech...

So, I made my own.

It is super quick to make, and incredibly easy to customize, so if you like your soup saltier, you can absolutely make it so!

Cream of Chicken Soup


1 1/2 c. chicken broth
3/4 c. milk
1/2 c. flour
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp pepper
1/4 tsp onion powder
1/8 tsp thyme
1/8 tsp rosemary


In a small bowl, whisk the milk and flour together.

In a medium saucepan, bring the chicken broth to a boil.  Add milk mixture and whisk for 2-3 minutes until it starts to thicken.  Add spices and cook until it is your desired consistency (it will continue to thicken as it cools). You could also add some diced chicken, if you like chunks of chicken in your cream of chicken soup, I personally just wanted the creamy chicken taste without the actual chicken.

Store in an airtight jar in the refrigerator for up to a week.


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