Friday, April 30, 2010

Friday's Frugal Food

I don't know about you, but I tend to go through lots of cream of chicken/mushroom soups in my cooking.  It's not an expensive food by any means, but it sure isn't the healthiest thing.  Those cans of creamy goodness are packed with sodium and preservatives.  I prefer to make my own - it ends up being cheaper and a LOT healthier....tastier, too.

Homemade Cream of Chicken Soup

1 1/2 Cup homemade chicken broth
A few dashes of onion powder, garlic powder, paprika, parsley, salt, pepper and nutmeg (all to taste).
You can use a couple of tablespoons of fresh onions and a clove of garlic instead of the onion and garlic powder if you prefer.
1 1/2 Cup milk
3/4 Cup flour

Bring chicken broth, half of the milk and seasonings to a boil.  Cook on high for two minutes.  In a separate bowl, mix together the flour and the rest of the milk.  Whisk into your broth mixture and continue to stir it until it boils and thickens.

I then let it cool and put it in small containers and store them in the freezer.

If you would like to make cream of mushroom soup, just saute desired amount of fresh chopped mushrooms and add them to the chicken broth mixture.  You could do the same for cream of celery soup - just cook some diced celery instead of mushrooms.


  1. Oh good idea! So true that it isn't the healthiest and we use a lot of it too! Good pointers.

  2. Hi! I am now following you on GFC - janetfaye from Friday Follow!

  3. Wow, I didn't know you could do this. Great idea!

    Visiting and following from Friday Follow. So glad you joined us! Hope you’re having a great weekend thus far.

    ~ Lynn

  4. Oooh, yum! I do my own chicken stock too and never buy pre-made soups, these sound a great stand-in for store bought. And winter is nearly upon us where I am so I'll try this out soon.