April 13, 2010

Homemade Condensed Cream of Chicken Soup

1½ cups of chicken stock (broth)*
¼ teaspoon onion powder
¼ tsp garlic powder
¼ tsp salt
¼ tsp dried parsley
1/8 tsp ground pepper
dash paprika
1½ cups milk
¾ cups plain flour
* I like to use homemade chicken stock, made from leftover roasted chicken carcasses, which I freeze for storage.  Homemade stock will be really flavorful, however you can, of course, use bouillon cubes or powder.
Add ½ cup of the milk to the chicken broth in a medium saucepan. And then add the herbs and spices.You’ll need to heat the mix until boiling, and continue to boil for 1 or 2 minutes whilst whisking the mixture.
In the meantime, add the plain flour to the remaining 1 cup of milk. And whisk together until you have a nice smooth batter. Then pour this into the mixture in the saucepan, And continue to heat whilst whisking, until the mixture is nicely thickened, about 1-2 minutes. This recipe makes the equivalent of two cans of condensed soup; I divide mine into two and freeze in labeled portions until needed, when I thaw it in the refrigerator overnight. The recipe can also be easily doubled, tripled etc.

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