Avoid cringe-worthy ingredients by making your own condensed cream of chicken soup that you can use in all of your favorite recipes!
Substitute this quick and easy recipe for 1 can of the store bought stuff.
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Monosodium glutamate, sodium phosphate, chicken fat, flavoring.
These are just a few of the ingredients in a can of cream of chicken soup.
And, I’m sorry…flavoring? What the heck is that?!? Flavored by what, exactly?
Some recipes call for a can of this stuff but I’ve never really been comfortable using it.
Now I have a much better alternative.
This cream of chicken soup recipe starts with a roux, which is equal amounts of butter and flour.
Start my melting the butter in a medium-sized saucepan over medium heat then sprinkle in the flour.
And whisk it until it’s bubbly there are no more lumps.
Let the roux cook for a couple of minutes, you want to cook out the raw flour taste but you don’t want it to start to brown.
Next, slowly whisk in the chicken broth…
…then the milk.
Raise the temperature to high and cook, whisking constantly, until the mixture thickens.
Remove the soup from the heat and whisk in the remaining ingredients.
Just look at all those yummy herbs and real flavorings! There’s no weird ingredients and it tastes better, IMO.
You can use this condensed cream of chicken soup in any recipe that calls for a 10.5 ounce can of the store-bought stuff, like these:
Or you can add a cup of milk or water and make it into actual soup!
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