Cream of Chicken Soup

On my continuing quest to get away from processed foods, I have finally found a wonderful, easy and delicious recipe for cream of chicken soup.  This soup is such a staple for so many recipes.  With this recipe you can control the amount of salt and the seasonings.  This is made from a cold roux, which is an easy way to make a thicken solution.  For the broth starter, whenever possible, I use the broth from boiling chicken.  When I have extra broth, I bag it in quart freezer bags in 2 1/2 cup amounts.  I took this recipe from Pinch of Yum.


This recipe makes about 3 cups which is equivalent to two cans of prepared soup.

Ingredients:

• 2½ cups chicken broth (I used 2 cans)
• 1½ cups milk
• ¾ cup flour
• ½ tsp. onion powder
• ½ tsp. garlic powder
• ½ tsp. black pepper
• 1 tsp. salt
• ½ tsp. parsley

Directions:

1. Combine the chicken broth and ½ cup of the milk in a large saucepan. Bring to a low boil.
2. Meanwhile, in a small bowl, whisk the flour and seasonings into the remaining 1 cup milk until a smooth, thick mixture forms.
3. Pour the flour and milk mixture into the saucepan with the broth mixture over low heat and stir continuously, whisking as the mixture simmers. Continue to simmer and stir/whisk until the mixture is smooth and thick, 5-10 minutes. The mixture will thicken a bit as it cools.