Did you know that cans of cream and chicken and mushroom soup has a lot of sodium in it? Well, there are ways to make creams of whatever soup at home. You don’t need to buy the can. Of course, it is easier sometimes than having to make one from scratch.
Many of my recipes call for a can of condensed cream of chicken soup. I don’t always have a can on hand. Many homemade, from scratch cream of chicken soup recipes call for an entire chicken to make the broth from. This is unrealistic when I need a can immediately. About a year ago I found a cream of chicken soup recipe from Tammy’s Kitchen. She has no idea how that recipe has saved me many times.
Here is the modified recipe to my liking:
1.2 cups of chicken broth- I used 3 McCormick Boullion Cubes (chicken) dissolved in 1.5 cups of water
1/2 tsp of poultry seasoning
1/2 tsp of onion powder
1/2 tsp of garlic powder
1/2 tsp of black pepper
1/2 tsp of salt
1/2 tsp of parsley
1.5 cups of milk
3/4 cup of flour
I was a little lazy and just used the same measurement for all the seasonings (however, Tammy did say to add more seasoning if you use a bouillon cube). I also just boiled it all together and whipped with a wisk.
Simple. Easy. Quick.
*The picture above is before flour is added.