Part of my quest in canning is to eliminate all commercially canned items from my pantry. A big one, especially around any of the winter holidays is Campbell’s condensed cream soups. I mean, who wants to just eat regular old vegetables when you can smother them in creamy goodness and bake every last nutrient out? Okay, fine, I’ll eat vegetables the way God intended them for most of the year. But when it’s a holiday, by golly I will make them taste good! And yes, my birthday counts as a holiday. So do Friday nights.
This is a pretty good recipe! It doesn’t taste exactly like Campbell’s, but I would actually dare to say it is better. It has a richer, more honest flavor. I did add a little extra salt because we’re so used to Campbell’s, and I am still gradually weaning my family off of a high-sodium lifestyle. I got the recipe from Six Sister’s Stuff. That link will take you to a delicious recipe, including how to make your own Hidden Valley Ranch spice packet! I made that the same night as this cream of chicken soup, mixed it together and served it with chicken over rice. It was pretty tasty, but I want to try their slow cooker recipe with pork chops next.
Condensed Cream of Chicken Soup (Yields 3 cups of soup, which is equal to about 2 cans of Campbell’s Condensed Cream of Chicken.)
What you will need:
1/2 tsp poultry seasoning
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp black pepper
1/4 tsp salt
1/4 tsp parsley
1/8 tsp paprika
1 1/2 cups milk
3/4 cup flour (can use gluten free flour)
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.