Cream of Chicken Soup

I don't know about you, but I seem to use double the usual amount of Cream of Chicken soup during the holidays.  It's one of the few things I always bought anyway because I needed it.  I tried to overlook the fact that it was in an aluminum, can and the fact that it has MSG in it.  I mean, what's a girl to do?  If ya gotta' have it; ya gotta have it. 

But today, I made homemade cream of chicken soup for the first time.  I had a bunch of chicken broth left over from all the chicken salad sandwiches I made last weekend.  {Like 8 quarts of broth!}  With the first batch I followed the recipe I found.  The second batch I did my own thing because that's the way I roll.  I liked the second batch better.  It was thicker and tasted much better, so that's the recipe I'm going to share with you. 

This recipe makes 1.5 cups of Cream of Chicken soup which is equal in amount to a can of store bought cream of chicken soup.  You may need to multiply the recipe to make more.  {I multiplied it by 8 twice.  Let's just say I have PLENTY of cream of chicken soup in my freezer right now! =)}

The finished product!

Ingredients:

1.5 cups chicken broth

.5 ts chicken poultry seasoning

.5 ts onion powder {or chopped onions}

.5 ts garlic powder {or minced garlic}

.25 ts black pepper

1 ts sea salt

.5 ts parsley

dash of celery seed

1 cup milk

3/4 cup flour

little bits and pieces of chicken are a great addition too

Directions:

Boil broth and seasoning for a moment {longer if you're using fresh onions and garlic, which I did}.

While your broth is cooking, whisk 1 cup milk with 3/4 cup flour.  Whisk into broth until mixture begins to thicken.  I used my food processor to whisk the milk and flour so I don't have to explain away the "dumplings".  Apparently, no one here believes that there are supposed to be dumplings in gravy and soups no matter how many times I try to convince them.....   So, it finally occurred to me to use the food processor so that the milk and four is properly 'whisked'.  

Put soup in bag and freeze until you need it.  1.5 cups of soup = a regular size can.  I put 2 -3 cups in most of my bags to = a family size can {or more}.   Just spoon into your zip lock bag and clean up the mess.  {Not that I ever make messes...}  

Lay the bags flat and stack on top of each other.  You can place them in the freezer and there you have it....  Homemade Cream of Chicken Soup anytime you need it!  You don't have to spend any of your grocery money on it.  You don't have to worry about the aluminum can.  You aren't feeding your family any MSG!  AND, you can add or eliminate any spices or tastes you want.  You can make soup that tastes the way you want it to! 

This post is linked up with:  The Homestead Barn Hop #39

And a few others.....

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