Homemade Cream of Chicken Soup

Homemade Cream Of Chicken Soup

Here's a homemade recipe that you can whip up to substitute for pre-made canned condensed cream

of chicken soup.  Best of all, you can adjust the spices to your own preferences; I like to add a dash

or two of celery salt and decrease the 'regular' salt.

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

1/4 teaspoon parsley

dash of paprika

1 1/2 cups milk

3/4 cup flour

1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk,

and the seasonings for a minute or two.

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.

Add 1/4 cup diced chicken if desired.

3. Use immediately, or store in a container and refrigerate for up to 2 weeks.