I Made it Monday
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*This post may contain affiliate links, which means I receive a small percentage if you make a purchase using the link. For my full disclosure statement please click here.
Cream of Chicken (or anything else) Soup
I'm making Chicken Enchiladas for dinner tonight. I'm pretty sure it's my middle daughter's favorite meal. Whenever I am meal planning and ask her what she wants her first response is always Chicken Enchiladas. One of the ingredients for my chicken enchilada recipe is one 10.5 ounce can of cream of chicken soup. I'm not completely against using the canned stuff, but I prefer not to, so this morning I made a batch of "Cream Of" soup to use when I make the enchiladas this evening.
My "Cream Of" recipe yields about three cans worth so I typically store it in mason jars and freeze the extra until I'm ready to use it.
Cream Of ... Soup
12 Tbsp butter
1 cup flour
3 cups milk
2 tsp chicken base or bouillon (I use Better Than Bouillon Chicken Base. It is available in Beef and Vegetable flavors as well. It is also far less expensive at the grocery store compared to Amazon.)
In a medium sauce pan (preferably a non-stick pan) melt the butter over medium heat.
Add flour and cook 1 1/2 minutes, while whisking continuously.
Slowly pour milk into butter/flour mixture, while continuously whisking.
Add 2 tsp chicken base or bouillon. This is really a matter of preference but I find that 2 tsp gives me just what I'm looking for, a touch of flavor over the flour and milk, but not too overpowering.
Cook mixture, stirring constantly, until it thickens. This will take a few minutes but once it starts to thicken it happens very quickly.
Canned cream of soup comes in a 10.5 ounce can and most recipes that call for it typically call for a full can. This recipe yields just enough to fill three mason jars just above the 10 ounce mark each, essentially giving you three cans of cream of whatever soup. You can store it in the fridge for up to 7 days, or freeze it until you're ready to thaw and use.
Do you have another staple item that you regularly make instead of buy? Feel free to share the recipe. I'll be sharing some of my tried and tested recipes for seasoning packets soon too.
In a medium sauce pan (preferably a non-stick pan) melt the butter over medium heat.
Add flour and cook 1 1/2 minutes, while whisking continuously.
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| If you've ever made home made play-doh, you'll find the flour and butter are a similar consistency when mixed. |
Slowly pour milk into butter/flour mixture, while continuously whisking.
Add 2 tsp chicken base or bouillon. This is really a matter of preference but I find that 2 tsp gives me just what I'm looking for, a touch of flavor over the flour and milk, but not too overpowering.
Cook mixture, stirring constantly, until it thickens. This will take a few minutes but once it starts to thicken it happens very quickly.
Canned cream of soup comes in a 10.5 ounce can and most recipes that call for it typically call for a full can. This recipe yields just enough to fill three mason jars just above the 10 ounce mark each, essentially giving you three cans of cream of whatever soup. You can store it in the fridge for up to 7 days, or freeze it until you're ready to thaw and use.
Do you have another staple item that you regularly make instead of buy? Feel free to share the recipe. I'll be sharing some of my tried and tested recipes for seasoning packets soon too.
Be sure to follow me on Pinterest, as well as Facebook, and find my designs at Applique Time. Check back next week to see my next I Made it Monday post.
Regards,
Bridgette
