A flavorful condensed cream of chicken soup base recipe for use in dishes that call for canned creamed soups. This way you can control the amount of sodium and the best part...NO MSG! I just did the math and ONE can of store bought cream of chicken soup has 2,175 mg of sodium!! Yikes and double yikes!
Make a double batch and freeze the extra for ease in future recipes.
Make a double batch and freeze the extra for ease in future recipes.
This recipe makes about 3 cups = 2 cans
Ingredients:
1 1/2 cups chicken broth (preferably homemade so that you control the sodium and MSG)
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder (or diced onions boiled with broth for a few minutes)
1 clove of minced garlic
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
Instructions:
1. In 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).
2. 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.
Use in recipes that call for cream of chicken soup and freeze the rest!
No comments:
Post a Comment