Cream of Chicken Soup

OK so I am now hooked on making my own cream of chicken soup. Sorry Campbell soup company but this is by far superior!

Now I got this recipe from a wonderful recipe blog called Our Best Bites. Here is a direct link to Kate's recipe and how to.

I tweaked the recipe to make it more pantry accessible to me.

1 1/2 c.chicken broth (2 cubes chicken bullion and 1 1/2 cups water)
1/2 teaspoon poultry seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon black pepper
1/4 teaspoon salt (more or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk, divided (I used powdered milk)
3/4 cup flour

Then I followed her directions just as they are. Except I add in chicken.

In medium-sized saucepan, bring chicken broth, seasonings, and 1/2 c. of the milk to a boil. 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. Cook until desired consistency is reached, keeping in mind that it will continue to thicken as it stands.

Makes the equivalent of 2 cans of condensed cream of chicken soup. Read as if in the can no milk or water added.

Now I am ready to make chicken gravy over rice or pasta. I add more milk, a huge dollop of sour cream and there you go. Top with cheese and YUM!

Okay so this isn't a pretty dish BUT it is a family favorite at my house. Oh that looks like a HUGE portion, let's say it was for the Hubby!

For a low carb but still awesome flavor recipe look here.

I also now use this soup for my Green Chile Enchiladas. Look for these in an up coming post!