Cream of Chicken Soup (Makes 2 cans of condensed)
Place in saucepan and bring to a boil:
2 1/2 c. chicken broth
1/2 c. milk
In bowl mix together:
3/4 c. flour or cornstarch
1/2 t. onion powder
1/2 t. garlic powder
1 1/2 t. parsley flakes
1/2 t. pepper
1/2 t. salt
2 t. chicken bouilon
Stir in 1 c. milk and whisk together. Stir into the chicken broth mixture. Cook & stir until thickened. For condensed: simmer 10 minutes and divide in half in pint jars. Use in any recipe calling for condensed Cream of Chicken Soup.
For soup: Add 2 1/2 c. of milk or water. Cook & stir until thickened. Simmer 10 minutes. Serve.
Keeps in fridge for 1 week or can be frozen.
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