Thursday, September 1, 2011

Cream of Chicken Soup Recipe

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We used to buy Cream of Chicken Soup all the time, even though it was at a ridiculous price.  It seems to be a staple for just about any kind of casserole made.  Having this made up ahead of time makes meal preparation at dinner time so much quicker.  I freeze mine in freezer bags into 2 cup portions, yielding 2 bags.  I love using the cornstarch mixed with the cold milk, making it virtually lump free=less time cooking it.  The recipe is adapted from Frugal Upstate.

2 tbs butter/margarine
3 cups water
1 large chicken bullion cube or 2 tbs of Knorr chicken bullion powder
1 cup milk
1/4 cup cornstarch

Melt butter in pan with 3 cups water and chicken bullion cube; bring to boil, dissolving the bullion cube.  Measure the cold milk and stir in the cornstarch, mix until creamy.  Pour milk into broth, stirring constantly, bring to boil.  Remove from heat.  If need to be thicker, add a little bit more milk with more cornstarch, measuring accordingly to desired thickness.

Equivalent to about 2 cans diluted with milk.   Able to use in place of any recipe calling for Cream of Chicken Soup.

Note:  If you'd like to make cream of chicken/mushroom soup, just add 1/4 cup diced mushrooms to the sauce when cooking.  Or, if you'd like to just have cream of mushroom soup, omit the chicken bullion cube.

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