March 1, 2011

Homemade Cream of Chicken Soup

I have tried a number of homemade cream of chicken soup recipes.  This recipe from USU Extensions is my favorite and the easiest.  I have used both non-instant powdered milk (from the LDS cannery), and Morning Moo's milk alternative for the powdered milk.  I have used both chicken and vegetable bouillon.  All of these have produced good results.  I have used this recipe in chicken enchiladas, white chili, stroganof, and several other recipes that call for cream of chicken soup that I just can't think of right now.  The great part of making your own soup instead of using a can, is that you can season it the way you like.  When making stroganof, for example, I season it with parsley, dry mustard, oregano, pepper, and sugar.  Use your imagination!
This is also very cost effective.  When using a #10 can of non-instant dry milk that cost $7.90, a 16 oz. container of cornstarch that cost $1, and a mega-huge 35.3 oz. container of chicken bouillon that cost $4.98, a can of cream of chicken soup costs 18.66¢. 
USU extensions says this recipe can also be used as a soup by mixing the recipe below with cheese, potatoes, broccoli and cheese, etc.  I've never tried this.

Basic Sauce Mix (Cream of Chicken Soup)

2 cups powdered non-instant milk (see note above)
3/4 cup cornstarch
1/4 cup bouillon (see note above)

Combine all ingredients in a plastic bag.  Seal and shake to mix well.  Yield:  Equal to 9 cans of cream soup.
To substitute for 1 can of cream soup:  Combine 1/3 cup of dry mix with 1 1/4 cups cold water.  Stir well.  Season to taste (depending on recipe).  Cook and stir on stove top until thickened. Add thickened mixture to recipe as you would a can of soup.

Use your imagination!

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