Friday, July 20, 2012

Cream of Chicken Soup

So I know this isn't the best picture in the world, but it's what I got.  I hope to replace it with a better picture in the future.  But for now, I wanted to get you the recipe.  Have you ever looked at how many added ingredients are in cream of "whatever" soups?  As I'm trying to eat less artificial stuff and now I actually cut gluten out of my diet due to some health issues, I needed to find a substitute for cream of chicken (or whichever kinds of soups).  I used this in my chicken pot pie, and it turned out great.  It is quite a bit thinner than the regular cream of chicken soup in a can, so just keep that in mind.  This recipe will replace one can of cream of chicken soup.  I did find this recipe on a gluten free website, but I left out the pepper.  Unlike the cream of chicken soup you buy in a can, this one is wheat free, gluten free, soy free, and artificial junk free.

1 cup milk (I used 1%)
1 Tbsp butter or margarine
2 Tbsp cornstarch
1 cube chicken broth bullion (or 1 tsp granules) (make sure allergen free if needed) (you could also make this with vegetable broth to be totally vegetarian)
1/4 tsp pepper (optional, I left this out)

Combine all ingredients in a small pot and whisk together.  Bring to a boil, reduce to medium, and stir constantly!  This will suddenly thicken and will burn quick if you aren't stirring constantly.  When it thickens suddenly, remove from heat and use in place of a can of cream of chicken or put in fridge for later use.

Weight Watchers Points: only 5 points for the whole thing which is a lot better than the cans.

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