So. I have been sticking to my menu-planning and I have been trying to keep our week from becoming monotonous. I have been trying out a new recipe here and there and we have also enjoyed some of our old favorites. And then I have also tried a few of our favorites that other people make.
First let me tell you, I was cruising around Pinterest and found a pin detailing how to make homemade cream of chicken soup. I pinned it thinking it might come in handy one day. I mean, there are certain recipes that are no bueno without cream of something soup. That is just how it is. And I thought if I could make it myself I would be in complete control of what went in it. I am not hating on the pre-made, canned cream of chicken- if that is what works for you, then carry on. However, I do not think I will ever be going back to that after having made this home-made, clean version.
So, one of the recipes that I made that someone else, in the past, has made for us is enchiladas. My sister-in-law, Monica (of poached egg fame) can cook some mean, mean enchiladas that will leave you begging for the recipe. I called her and asked her to refresh my memory about that enchilada recipe and she informed me that she no longer made them because they had a can of cream of chicken soup in them and her husband wants them to step away from processed food too. This is when the bell when off in my head remembering that pin with the homemade cream of chicken soup.
So today I am going to detail this homemade cream of chicken soup and how I cleaned it up and later in the week, I am going to share Monica’s enchilada recipe. It is a recipe that should be shared with the universe! It really is tasty and not complicated at all.
And while you are waiting on that to happen, mix together 1 cup of almond milk, 3/4 cup of whole wheat flour, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder and 1/4 teaspoon of salt.
After the almond milk and chicken broth come to a boil, whisk in the flour mixture and continue to stir continuously for 5-10 minutes over low heat. After I had stirred it for 10 minutes, I gave it a spin in my food processor. But even still, you are going to have to clear your mind of what to expect if all you have ever known has been cream of chicken soup from a can. It is not going to have that texture nor that color. And it is going to taste so wonderful just by itself. Bub was dipping shredded chicken in it and eating it just like that. It made about 3 cups total.
- 2.5 cups of broth
- 1.5 cups of almond milk, divided
- ¾ cup of whole wheat flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- Combine broth and ½ cup of almond milk in a sauce pan and bring to a rolling boil.
- Meanwhile combine the remaining ingredients into a soupy paste.
- Pour flour mixture into boiling liquid and stir continuously for 5-10 minutes over low heat
- Pour entire mixture into food processor or blender and mix for 30 seconds
Do you have a recipe that is not nearly as good without cream of something soup? Have you ever made your own cream of chicken soup?
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