Cream of Chicken Soup

Wow, I'm really on a homemade processed foods kick this week, aren't I? I am also incredibly busy today so I am hoping no one minds if this post is a quick one.

I love this homemade cream of chicken soup. Granted, it tastes nothing like the gloppy canned stuff BUT it works as a substitute in any recipe that calls for canned cream of chicken soup--- I can prove it with a delicious recipe I'm posting this friday.

This condensed soup keeps for up to ten days in the fridge. You could probably even drag those ten days out to two weeks, but just watch for mold growth. I've never frozen this before, so I can't vouch for that method of preservation when it comes to this recipe.

Homemade Cream of Chicken Soup

2 1/2 cups chicken broth

1 1/2 cups milk, divided

3/4 cup flour

1 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4-1/2 teaspoon pepper, depending on how peppery you like it

1 tablespoon fresh parsley, minced (or 1 tsp. dried parsley)

Bring the chicken broth and 1/2 cup milk to a low boil in a medium sized saucepan over medium heat. 

In the meantime, stir together remaining 1 cup milk and flour together in a small bowl until smooth. Add the seasonings to this mixture and stir to combine. 

When broth mixture on stove comes to a low boil slowly whisk in the flour mixture. Cook on medium low for 6-10 minutes. This will cook the flour so that you don't taste raw flour.

Remove from heat and pour into an airtight tupperware container. Mixture will thicken a lot upon standing. Keep refrigerated for up to 10 days.

Recipe Source: Pinch of Yum



Shared here: Pin Me Fridays @ Diana Rambles