Homemade Condensed Cream of Chicken Soup

Chicken & Dumplings (using my Homemade Condensed Cream of Chicken Soup recipe)

     One of the main reasons I started 'Canning and Cooking at Home' was so that I knew exactly what was going "IN" my food!  I became highly allergic to so many things that I was pushed to discover how to cook better (even now I am back on a histamine protocol because of a severe allergy to a medicine that I need to take for life.)  One main kitchen staple that has a lot of additives and salt are the condensed soups.  They are great for cooking and if you're in a time crunch, they serve their purpose.  You can also make this recipe ahead of time and it stores in your fridge for up to 4 days.  This one recipe yields two (10.5oz) cans of the commercial variety...If you want to serve this as a soup you want to reconstitute using equal parts chicken broth or water.  Enjoy! Diane 

Homemade Condensed Cream of Chicken Soup
Yield: Two (10.5oz cans) 

Ingredients:
4 Tablespoons Butter
1/2 cup + 2 Tablespoons Flour
2 cups Chicken Broth
1 teaspoon Chicken “Better Than Bouillon”
1 cup whole milk, any kind will work but the end result won't be as creamy
1/3 teaspoon celery salt
1/3 teaspoon onion powder
1/3 teaspoon garlic powder
1/3 teaspoon salt
1/3 teaspoon pepper
1/4 Cup Cooked chicken breast, finely diced *optional 

Directions:
Note: It’s important to whisk continuously throughout this process to ensure the smoothest possible consistency.

• Warm the milk by microwaving it for 45 seconds, twice. This helps prevents lumps from forming when it’s added in. Set aside.
• Melt butter in a saucepan over medium heat. 
• Add the flour, continuously whisking for 3-5 minutes, until it’s the consistency of wet sand and nutty smelling (you’re cooking out the raw flour taste)
• Remove from the heat.
• Add 1/2 of the warmed chicken broth and whisk well. Return to stove top.
• Add the remaining warmed chicken broth, chicken bouillon, warm milk, and seasonings, whisk continuously.
• Turn up heat to medium-high and continue to whisk until it begins to get very thick. Stir in cooked chicken if using. 
• Remove from heat. Soup will continue to thicken upon standing.
• Run the mixture through a fine mesh strainer for a super-smooth consistency.

   I used this recipe for a multitude of dishes; my favorite being my Chicken & Dumplings recipe (found here)