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!