Cream of Chicken Soup
After some discussion on the Facebook page for this blog, I decided to post “my” recipe for Cream of Chicken Soup. You all know by now that I do everything I can to avoid any premade, processed foods whenever possible and to stick to Real Food where I can.
How many ingredients do you think are in a can of the popular leading brand’s Cream of Chicken Soup? Did you know that there are 30 different ingredients that go into that can of condensed soup? THIRTY!
(I suppose that’s why this soup is very often referred to as “Cream of Cr@p” by many in the food industry.)
My recipe calls for six total ingredients – and that’s if you count both salt and pepper as ingredients, not just some additional seasoning….
The recipe below is the proper quantity to substitute out for a can of store-bought soup and you can substitute it as such.
2 TBSP Butter
2 TBSP Flour
1/2 cup Chicken Stock
1/2 cup Milk
salt and pepper to taste
1. Make a roux with the butter and flour. (Melt the butter in a saucepan and add flour. Let the two incorporate, stirring pretty well constantly and let cook for a minute or two to cook the flour.)
2. Slowly incorporate the stock and the milk, mixing as you add and allowing the roux to do it’s job keeping the soup thick.
3. Season the soup with salt and pepper to taste. Make sure you taste and tweak it as need be – if you are using a homemade chicken stock, you may need to be a little more aggressive with the salt to get the flavor you’re looking for.
That’s it! Now how hard was that?