Saturday, August 18, 2012

Homemade Cream of Chicken Soup

There are tons of delicious recipes out there that use cream of chicken soup, especially crock pot recipes.  I used to turn my nose up at these recipes, because I try to avoid cooking with c of c soup.  It has soy in many different forms and other scary additives, too.  If you know me, you know I don't like to eat soy.  It's in SO many things you'd never imagine it would be in.  It's usually in the form of a hydrogenated fat and is one of the highest marketed genetically modified organisms.  I sometimes make exceptions for the emulsifier, soy lecithin, because it's in most chocolate.  I can't live without chocolate!

Anyway...enough of my bratty preaching about soy.

Here is how you can make your own cream of chicken soup!


3 T Butter
1.5 T Flour
3/4 C Milk
3/4 C Chicken Broth

This recipe makes the equivalent of about one can of cream of chicken soup.


Melt the butter on medium heat. 

When it's completely melted, stir in the flour until well combined.

Turn to medium high.  Stir in the milk and chicken broth.

Bring to a boil, stirring continuously until thick.

Remove from heat.  Add salt and pepper if you like.

Yum, yum, yum...this stuff is good!  It's really easy and quick to make if you're in a hurry.

I used it in a chicken pot pie tonight, and it turned out great.

I think I want to try making cream of mushroom soup next.

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