She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon. Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. I can write on them with permanent marker or attach labels and they last forever. Perfect Freezing Containers: As a chef I keep a giant stash of these in the kitchen (we used to use them in culinary school), they’re heavy duty, freeze well and stack great. Tools Used in the making of this Condensed Cream of Chicken Soup Recipe: Better Than Bouillon: I almost never buy boxes of broth because I keep the beef, chicken and vegetable version of this Better Than Bouillon. I don’t buy branded containers like Rubbermaid, hefty or pyrex because we use these instead for almost everything. I love (I mean genuinely love) these freezable containers in pretty much every size.If you don’t whisk as much and it gets a little lumpy don’t worry about it, this is meant to be added to forgiving casserole recipes!.I use this variety as an ingredient in other recipes so I don’t tend to look for the flavor of the recipe to come from this piece of the puzzle as much. Feel free to play with the spices as you’d like, I used the ones in the recipe by analyzing the ingredients and the flavors of the canned variety.Start with 2 tablespoons mixed in as directed, but if you need more make sure to make a slurry (1 part cornstarch to 1 part water). If you want to make this Cream of Chicken Soup gluten free you can replace the flour with cornstarch. If going directly into a casserole don’t even worry about whisking. The milk won’t curdle, but when you defrost whisk it well if you can.Yes, you can freeze it, I usually freeze it in 1 ¼ cup increments since that is what comes in the canned variety.Some tips and info about this Condensed Cream of Chicken Soup recipe: Don’t worry I will be updating this page with links and I will be referencing this recipe when I use it in other recipes. Now that we have this recipe on the site I’m going to be making more recipes using cream of chicken soup. I will be updating this page with links and I will be referencing this recipe when I use it in other recipes. Making a cream soup like this recipe is really quite easy, you can either start with a roux and slowly add in the dairy to the butter/flour mixture, or you can simmer this soup on the stove and whisk it well while it cooks and you can skip the butter altogether. In fact I added it to the recipe to be thorough. If you don’t have a chicken carcass you can definitely make this cream of chicken soup recipe with chicken breast. ESPECIALLY when you have leftover rotisserie chicken or chicken stock! This Condensed Cream of Chicken Soup Recipe is so easy to make and with just a few ingredients you’ll be making your own in no time.
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