Way back in the beginning of my culinary exploits as a newly wedded wife I had a very teeny tiny arsenal of recipes I made. My pantry was pretty boring and basically stocked. I used a lot of canned this and packaged that.
One of my solid gold go-to ingredients was the ever versatile , if not a wee bit boring, can of cream of chicken soup. I pretty much used it in everything.
Like I said, not so much a cooking wizard.
Now, I am not bagging on the can of cream of chicken soup. It has its place in the recipe world. I am just bagging on my own overuse of the can.
So as years went by, I tried to kick the can. Not to be mistaken with the bucket or the curb. I pretty much succeeded. The only problem: sometimes a recipe you desperately want to make calls for a can of cream of chicken soup.
What's a cook to do?
Well, she is just gonna make some cream of chicken soup from scratch. No can necessary.
You know something, the from scratch cream of chicken soup was super easy to make. Plus, it was yummier and it is WAY healthier for you.
I am pretty positive now I am going to make my cream of chicken soup from scratch from now on.
I think you should give it a try.
Then you can say you made your cream of chicken soup from scratch and I promise you will feel all June Cleaver-ish.
Homemade Cream of Chicken Soup
equivalent to one can of soup
2 Tablespoons flour
3 Tablespoons unsalted butter
1/2 cup chicken broth
1/2 cup milk
salt and pepper, to taste
Melt the butter in a small saucepan over medium high heat. When the butter is melted, whisk in the flour and continue to whisk until the flour is smooth and bubbly. Remove from the heat and slowly whisk in the chicken broth and the milk. Return to the heat and bring it to a gentle boil, whisking constantly until the soup thickens. Take off heat. Then add the salt and pepper.
Soup will thicken as it sits. Use as called for.
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