Cream of Chicken Soup Substitute
Beyond the Can: Mastering Homemade Cream of Chicken Soup Base
Cream of chicken soup. It’s a comfort food classic, a building block for casseroles, and a lifesaver on busy weeknights. But what if you could elevate this pantry staple? Forget the sodium-laden canned versions and unlock a world of flavor with our incredibly easy Homemade Cream of Chicken Soup Base!
This isn’t just about avoiding preservatives; it’s about control. You control the ingredients, the thickness, and most importantly, the taste. A homemade base allows you to tailor the soup to your exact preferences – richer, lighter, more herbaceous, you name it! It’s surprisingly quick to make – just 15 minutes – and the results are so worth it.
Why Make Your Own?
- Flavor: The difference between a canned base and a homemade one is night and day. Fresh ingredients create a depth of flavor you simply can’t get from a can.
- Healthier: You know exactly what’s going into your soup. No hidden additives or excessive sodium.
- Versatility: Use this base for classic cream of chicken soup, chicken pot pie, creamy pasta dishes, or as a starting point for countless other recipes.
- Cost-Effective: Making your own base is often cheaper than buying multiple cans.
Tips for the Perfect Base
- Whisk, Whisk, Whisk: The key to a smooth, lump-free base is constant whisking, especially when incorporating the flour and liquids.
- Low and Slow: Cook the butter and flour over medium heat to create a smooth roux. Don’t rush this step!
- Adjust to Your Liking: Feel free to experiment with different herbs and spices. A pinch of nutmeg, a dash of thyme, or a sprinkle of garlic powder can all add extra flavor.
- Storage: Store leftover base in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.
Ready to ditch the can and embrace the deliciousness of homemade? Let’s get cooking!
Homemade Cream of Chicken Soup Base
Ingredients
- 1/2 cup chicken broth
- 1/2 cup milk
- 3 tbsp butter
- 1 tbsp flour
- to taste salt
- to taste pepper
Instructions
- In a small sauce pan melt butter and flour together over medium heat, whisking until smooth and bubbly.
- Slowly whisk in chicken broth and milk. Stirring while bringing it to a gentle boil.
- When thickened remove from heat and add salt and pepper as needed.
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