Tuesday, July 10, 2012

Homemade Cream of Chicken Soup

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Before you stop reading thinking this is way too much work, stop.  It only took me 15 minutes!!!

I had a reader ask me a while back about not using canned soups because of the MSG and all the other chemicals that end up in that stuff that we don't know about.  Personally, I do like to know what is in the food I eat.  Again, I can't help but think that so many of the cancers and other diseases and developmental problems are coming from environmental contaminants.  Okay, enough of my personal rant.

I set out to make a homemade Cream of Chicken Soup.  I knew that I would need flour, milk, and chicken stock.  Those are you basics.  From there, open up your spice cabinet and have fun and do some taste testing.  Here is what I ended up with and put in the freezer today.  I have read from other people that it is okay to freeze this and use in cooking.  We shall see...try at your own risk!!!!

Aimee's Homemade Cream of Chicken Soup

3 cups of milk (I used Organic lowfat)
3 cups of chicken broth (I used Swanson's certified organic)
1 1/2 cups of flour
1 tsp poultry seasoning (makes sense, right?)
1/2 tsp of garlic salt (I was out of garlic powder)
a dash of paprika (my personal go-to seasoning)
a hint of ground sage
a bit of Mrs. Dash's Table Blend seasoning
salt and pepper to taste

Directions:  Bring broth and seasonings to a boil.  Meanwhile whisk the flour into the milk.  Stir briskly into the broth mixture until thick and creamy.  Split into 4 small freezer bags.  Makes about 48 oz (4 bags, 12 oz each).

Feel free to double or triple the recipe!




 

14 comments:

  1. Love this! Thanks for sharing! We would love to have you link up some of your recipes over at our party!

    http://baked-inthesouth.blogspot.com/2012/07/made-it-by-monday-link-party.html

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  2. This is a great soup recipe. Would you link it with my link party this week. You can find it at
    http://www.adornedfromabove.com/2012/07/face-cleansing-oil-and-wednesdays.html
    It is called Wednesdays Adorned From Above Link Party.
    I hope to see you there. Have a great Day.
    Debi Bolocofsky
    Adorned From Above
    www.adornedfromabove.com

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  3. Thank you for linking this up also at http://www.FineCraftGuild.com

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  4. So excited for this recipe! Prior to becoming gluten intolerant I used Campbells creamed soups in a lot of our meals. Since they all have wheat in them, I've been having to purchase the only gluten free creamed soup in our local market at 2.97 a can!! Kills me every time, but I could never figure out a substitute for it in the recipes I'm trying to make-over into gluten free. Can't wait to try this!

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  5. So how did this freeze? Just curious- love your recipes!

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  6. Is the final product condensed like out of the can? Or is it as if you've added water/milk?

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  7. Before I make such a big batch...can this be canned instead of frozen...and would it last longer. I would like your thoughts on this. Thank you. Linda

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    Replies
    1. You cannot can products that have milk or flour in them. Something about it lowering the cooking temp and increasing the risk of sickness.

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  8. I'm curious if I could use either 1% milk or Skim?

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  9. I have used a homemade condensed soup recipe that is stored in the pantry powdered and than I add water. http://www.grouprecipes.com/55937/healthy-and-gluten-free-cream-soup-dry-mix.html

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  10. Aimee, thank you so much. The soup turned out perfect and the chicken casserole with rice was YUMMY - I had to use regular rice as that's what I had on hand, but oh, my, it was so good. Thank you for sharing!

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So glad you stopped by! I'd love to hear your thoughts!

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