Monday, September 30, 2013

Homemade Condensed Cream of Chicken Soup

How often do you go to reach for a can of condensed creamed soup for a recipe and you are out?  I always seem to be out of cream of chicken soup.  I now make my own so I will not be out of it again. 

For each batch, you’ll need one quart jar and one pint jar to store.  I use an old vintage 2 quart jar that is just perfect for it.  I also label the jar with directions so I won’t forget how much to use.  It’ll store on the pantry shelf up to a year.

4 cups instant non-fat dry milk
½ cup dairy creamer
1 cup cornstarch
1/2 cup dried chicken bouillon 
2 teaspoons onion powder
1 teaspoon garlic powder

1 teaspoon white pepper (you may use black if you like)

This equals 18 cans of condensed cream of chicken!  Just think of the storage space you save.

To reconstitute (equal to one 10 ounce can of condensed cream soup) the soup, combine 1/3 cup of the mix and 1 1/4 cups water.  In a small saucepan on the stove or a microwave safe bowl; cook and stir till mixture thickens.

Once you have reconstituted the soup, you may add chicken, mushrooms, cheese, broccoli or what ever you wish to make the cream soup of your choice.

Tip – I save the flavor packets from Chicken Ramen Noodle packets and use them in this recipe in place of or to supplement the chicken bouillon (Just make sure that you use a total of 1/2 cup of the flavoring or 50/50 of Ramen packet and powdered bouillon).  I seldom use the packets when I making the noodles so found another use for them. 

I make up a batch of this each fall and it gets me though the winter and spring and saves me money and storage space. 

Frozen Condensed Soup

Here is a recipe for frozen condensed soup.  You may want to give this one a try also if you have plenty of freezer space.   

4 tablespoons unsalted butter
1½ cups flour
3 cups half and half (you may replace with milk if you like)
4 cups chicken broth
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper

In medium sized saucepan, over medium heat, melt butter.  Once butter is melted add ¾ cup flour.  Whisk to create a paste.  Cook for 2 to 3 minutes, whisking frequently.  Add the half and half, whisking as you pour.  Whisk until completely combined.

Add 2 cups chicken broth and all spices.  Whisk to combine and bring to a boil.

In a quart sized mason jar combine ¾ cup flour and 2 cups chicken broth.  Seal tightly and shake the living tar out of your mixture.  You will create a smooth flour mixture for thickening your sauce called a slurry.

Slowly pour slurry into soup, whisking constantly.  Bring back to a boil and cook until mixture is thick enough to coat the back of a spoon and remove from heat.

Allow to come to room temperature if you are planning to freeze it.  Freeze 12 ounce portions of this soup to replace the cans of soup called for in favorite easy recipes.  The recipe replaces 4 cans.

It is getting to be that time of year where this will do you some good.  There are so many uses for it.

It is going to be another perfect day.  Hope you have a great day, be happy and may God bless you and yours. 

No comments:

Post a Comment