Homemade Cream of Chicken Soup

A few months ago I was in the middle of a recipe when I realized that I was missing an ingredient……the infamous Cream of chicken soup.  Hubs was gone and I did NOT want to load up the crew and head to the store.  So instead, I spent a little time with my good friend Mr. Google.

I found a recipe that was pretty good.  Since then, I have adapted it to be FRUGAL-TASTIC!  The original recipe called for canned chicken broth but I use  homemade broth.

(That may sound fancy.  It is NOT!  Every time I boil chicken, I cool the water and divide it into 12 ounce portions.  I then pour it into baggies and freeze them. I can use it for this recipe and any others that call for chicken broth.)

Here is what you need to make your own soup:

This recipe makes the equilvalent of 2 cans of store-bought soup.

1.5 cups of chicken broth

2/3 cup of flour

1.5 cups of milk (divided)

pinch of onion powder

pinch of garlic powder

pinch of salt

pinch of black pepper

First, pour the broth, 1/2 cup of the milk, salt, pepper, garlic powder and onion powder into a pan and bring to a boil.  Let it boil for 2 minutes.

photo-3  While that is boiling whisk together the remaining milk and flour.

photo(3)Then remove the pot from heat and whisk in the flour/milk mixture.  Whisk until there are no lumps and the consistency is thick.

photo(5)You are DONE!  Seriously.  That’s it and it literally takes about 5 minutes of your time.  The cost for the whole batch is $0.35.  That is only 0.18/can.

Now I am off to go make my delicious cilantro cream sauce!  YUM!

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