When we started out on this new journey of eating healthy, I knew a lot of things would have to change…….like canned soups.
They are chock full of MSG. I’ve known MSG wasn’t really good for you for a while. Barry’s grandmother would always get sick if she ate it.
BUT, even knowing that I held on to my little cans of condensed soup. I thought you’d have to pry them out of my cold dead hands……they are the base of so many of my recipes that I was having a very hard time parting with them.
And then, here comes Tammy with a great recipe for a homemade version. Tammy puts out some fabulous recipes and I’m thankful to her for that. After making her soup, I know I won’t look back.
It’s DELICIOUS! And easy. Have I ever told you that I like easy stuff? Bye, bye MSG. Hello creaminess.
You’re going to be amazed at how simple this is.
You might smack yourself in the forehead and have a “duh” moment…..or maybe that’s just me. I’m glad I didn’t smack myself while I was still holding that can – that would have hurt like the dickens.
Anyway, you need chicken broth, poultry seasoning, onion powder, garlic powder, black pepper, salt, parsley, paprika, milk, and flour. That’s it.
And I used whole wheat flour in mine. If it’s white, it’s generally to be avoided…..sorta like my legs. Please don’t look directly at them in order to avoid blindness.
In a saucepan, combine the broth, ½ cup milk, and all the seasonings. I used homemade chicken broth for a really great full-bodied flavor. Use a whisk to do your stirring because you’re going to need it in a minute, so why dirty up two utensils?
Bring this mixture to a boil and let it cook for a minute or two. Let the flavors mingle.
Mix the rest of your milk and flour together in a small bowl.
While the broth mixture is still boiling, add the flour/milk mixture slowly.
Whisk continuously until the mixture becomes thick. If you walk away, it might burn…..or at least that always happens to me. A continuous whisk will keep your mixture from lumping up or sticking to the bottom of your pot.
And that’s it. Can you believe it? The flavor of this will blow your mind – the canned stuff doesn’t even come close. Thanks Tammy!This batch makes the equivalent of two cans of condensed soup. I used half in a recipe and froze the other half. Tammy says this freezes wonderfully.
**I use this version from Heavenly Homemakers for Cream of Mushroom or Celery.
Homemade Cream of Chicken Soup by Tammy’s Recipes
- 1 1/2 cups chicken broth
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 1/4 teaspoon salt (or less; taste to test)
- 1/4 teaspoon parsley
- dash of paprika
- 1 1/2 cups milk
- 3/4 cup flour
- In a medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).
- In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.
*This yields about two cans of condensed Cream of Chicken soup.