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Friday, August 15, 2014

DIY: Cream of Chicken Soup



While I'm all about convenience and making meals fast, there are a few shortcuts that I prefer not to make - but cutting out all the recipes that involve Cream of Chicken or Cream of Mushroom soup etc would be a shame (because some of them are awesome comfort foods), especially when there is a healthier way to achieve the same result!

I make double batches of this, and freeze in 1.5 Cup portions - so I have it on hand whenever I need it. 

Source: Adapted from Stephanie Cooks

Note: This can be made vegetarian by subbing chicken broth for vegetable broth (do I get an award for stating the obvious, or something?)

Yields 3 cups of soup (1.5 cups is the equivalent of one can of soup)

INGREDIENTS
1 tsp olive oil
1 small onion, diced very fine
1 clove of garlic, minced
1 1/2 cups chicken broth
1 teaspoon poultry seasoning
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon dried parsley
1 1/2 cups milk (divided)
3/4 cup flour

DIRECTIONS
  1. In medium-sized saucepan, heat the olive oil and saute the onion and garlic until soft.
  2. Add the together the broth, 1/2 cup of the milk, and the seasonings and bring to the boil.
  3. Whisk together the remaining 1 cup of milk and flour and add while whisking the boiling mixture and continue whisking until mixture boils and thickens.
  4. Cool, and use as directed in your favourite recipe
IF FREEZING:
  1. Cool, and freeze in 1.5 cup portions (I do this in plastic freezer bags and freeze them flat for easier thawing)