Tuesday, February 18, 2014
I apologize up front for the photo..it's incredibly hard to get a decent photo of a pure white mixture. I am in the process of getting a better set up for my photo taking and can't wait for it to happen!
With that aside..I finally found a decent no fail recipe for condensed chicken soup! they don't have that here,nor do they have condensed mushroom soup. I know there are those who are anti condensed soups and for the most part,I am too..only because I've had to be and where I can, I make do with certain products here that can take the part of a condensed soup when needed. I was kinda skeptical about this but wow does it work without any problems what so ever. It firms up as it cools and totally turns into that jiggly condensed soup deal..only this stuff is less creepy,cheap to make and tastes loads better.
Homemade Cream of Chicken Soup
2-1/2 cups Chicken Broth
1-1/2 cups Evaporated Milk ** see below
3/4 cups Flour
1 TBS Seasoning Mix; 1/2 tsp onion powder,1/2 tsp garlic powder,1/2 tsp. black pepper,1 tsp salt,parsley,poultry seasoning..you can change the seasonings to whatever you like!
Combine the chicken broth and 1/2 cup of the evaporated milk in a large saucepan. Bring to a low boil.
While bringing to a low boil,mix the remaining 1 cup of milk with the flour and seasonings...whisk the poo out of it to make sure the flour has no lumps in it and it forms a nice thick smooth mixture. Pour the flour and milk mixture into the saucepan with the chicken broth mixture and whisk like a bad woman/man. Keep the temp at low and continuously whisk while it simmers away and becomes thick and smooth. This will take anywhere between 5-10 minutes. You need to just keep whisking it until that magical moment happens.
Take it off the heat and allow to cool down. It will thicken a lot more as it cools and will turn into condensed chicken soup right before your eyes.
** The original recipe says to use milk, and you can but I also know that evaporated milk doesn't curdle and when frozen won't separate**
This makes enough for two cans so use one and store the other in the fridge or freezer until you need it!
Yield: Makes the equivalent of about 2 cans of cream of chicken soup
Source: Pinch of Yum