Homemade Cream of Chicken Soup

I am so excited to try this.  Bart H.A.T.E.S. cream of soups so maybe this will be okay and we can venture out some in our recipes.

Source here.

Description: 

A flavorful condensed cream of chicken soup base recipe for use in dishes that call for canned creamed soups

Yield: 

3 cups (about 2 cans)

Ingredients: 

1 1/2 cups chicken broth*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

Instructions: 

1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).
2. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.

Additional Notes: 

*I use the broth from my oven-roasted chicken. Refrigerate broth and then take fat off the top. If you're using chicken bouillon + water for your broth, you may want to add a little extra seasonings, such as lemon pepper, extra garlic, or seasoned salt, since my broth normally has bits of those in it. You can also add bits of chicken, but if you have good rich chicken broth, you probably won't need any chicken in it.
**Or, diced onions (boil with broth for a few minutes)
***Or, fresh minced garlic (boil with broth for a few minutes)
This recipe was featured in 10 Fabulous Foods We Make At Home (Not Buy!) :)

Preparation Time: 

5 minutes

Cooking Time: 

10-15 minutes

Tammy's Review: 

I think this is an excellent substitution for the store-bought cans of condensed soups. It's so flavorful (even without MSG)! ;) I like to make this with leftover chicken broth (or even turkey broth!) and then freeze in 1 1/2 cup sized portions. Then, when I need a quick "can" of soup for a recipe, I just thaw some! I have made this in large batches (3-4 quarts at a time) and it saves even more time rather than having to make a small amount each time you need some. My rating: 10/10.

Cheeseburger Soup

1/2 lb. ground beef
3/4 c. chopped onion
3/4 c. shredded (or chopped up, whatever) carrots
3/4 c. chopped celery
1 tea. each dried basil and parsley flakes
4 T butter, divided
3 c. chicken broth (I just use water and chicken bouillon cubes)
4 c. diced peeled potatoes (if the family is lucky...usually I don't peel them)
1/4 c. flour
1/2 lb. American cheese, cubed (though I usually just buy the not wrapped kind in the sandwich aisle and layer them on top of the soup when needed)
1 1/2 c. milk
3/4 tea. salt
1/2 tea. pepper
1/4 c. sour cream

In a big pot, brown beef, drain and set aside. In the same pan, saute' onions, carrots, celery, basil, and parsley in 1 tablespoon of butter until vegetables are tender, about 10 minutes. Add broth, potatoes, and beef; bring to a boil. Reduce heat, cover, and simmer for 10-12 minutes, until potatoes are tender. Meanwhile, in a small skillet, melt the remaining butter. Add flour; cook and stir about two minutes or so, making a roux. Add to soup; bring to boil. Cook and stir 2 minutes . Reduce heat to low. Add cheese, milk, and salt and pepper. Cook and stir until cheese melts (do not boil). Remove from heat; blend in sour cream.

Melissa B's WW Potato Soup

Hey, it is a pack of hash brown, white gravy mix and chicken bouillion. I use like 6 cups of water, let it boil with about 7 bouillion cubes. Then stir the gravy mix in about 1/2 cup cold water and pour it and the hash browns in until it is done! Enjoy! Melissa