Cream of Chemical No More!

So many fall and winter recipes call for condensed Cream of Chicken soup. If you have ever used canned cream of chicken you know that it is pretty gross! I had been wanting to try and make my own but just had never gotten around to it! Finally, I had the prefect opportunity! All the ingredients are super basic, so if you're like me you probably already have them laying around your kitchen! 

This Cream of Chicken soup recipe only takes 5 minutes to make and about 10 minutes to cook and it makes 3 cups of soup! 

Here is what you need:

• 2½ cups chicken broth (I used 2 cans)
• 1½ cups milk
• ¾ cup flour
• 1 tablespoon seasoning mix (or on your own, ½ tsp. onion powder, ½ tsp. garlic powder, ½ tsp. black pepper, 1 tsp. salt, ½ tsp. parsley, etc)

Now you will need to:

1. Combine the chicken broth and ½ cup of the milk in a large saucepan. Bring to a low boil.
2. Meanwhile, in a small bowl, whisk the flour and seasonings into the remaining 1 cup milk until a smooth, thick mixture forms.
3. Pour the flour and milk mixture into the saucepan with the broth mixture over low heat and stir continuously, whisking as the mixture simmers. Continue to simmer and stir/whisk until the mixture is smooth and thick, 5-10 minutes. The mixture will thicken a bit as it cools.

You can use whatever seasoning you want to, there are endless possibilities! Also, when you stir/whisk the mixture make sure you keep the heat low and take your time because it's easy for the mixture to get lumpy.

The Kane house has officially made the switch to this soup instead of the over processed canned Cream of Chicken!