01 May 2015

MOO Condensed Cream of Chicken Soup

Which would you prefer? Two jars (tins) for 50 cents (just 25 cents each!), or paying over $2 a can?

My favourite MOO** mix at this time of year, when the weather is cooling and casseroles are featuring more on my meal plan, is the MOO Condensed Cream of Chicken soup - so easy to use instead of a tin and much, much nicer.

I have a lot of recipes, mostly inherited from my mother and Wayne's Granny, that use tinned soup, especially condensed cream of chicken soup. It's a great casserole base, very versatile. It goes really well in chicken and rice casserole or a tuna bake. It makes a lovely version of scalloped potatoes too.

The problem is the tinned version you buy at the supermarket isn't particularly healthful and it is very expensive. Tinned cream of chicken soup is over $2 a can - this recipe makes the equivalent of two tins and costs around 80 cents to make if you have MOOed chicken stock, about $1.50 if you have to buy it. It is cheap! Really, really cheap. And it is good! Really, really good.

It is the easiest thing to make at home, and there are no special ingredients in it other than a stock cube if you don't usually use them.

MOO Condensed Cream of Chicken Soup

This is the equivalent of two tins of cream of chicken soup, much cheaper than bought and far healthier too.

Ingredients:
1-1/2 cups chicken stock (if you don't have your own, a bought stock is just fine, but adds to the cost)
1 Vegeta chicken stock cube (you can use another brand if you like, I prefer Vegeta)
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp black pepper
1/2 tsp parsley
1/4 tsp paprika
1-1/2 cups milk
3/4 cup plain flour*

Method:
Put chicken stock, 1/2 cup milk and the seasonings in a medium saucepan and bring to a boil. Boil for one minute.   Whisk the remaining milk and flour together until there are no lumps. Add to boiling mixture, whisking continually until mixture boils and thickens.

Yield:  approximately the equivalent of two tins of Cream of Chicken soup. Freeze immediately or keep in fridge for up to 5 days. This soup mix freezes and thaws beautifully. Use to make soup or in place of tinned soup in recipes.

*I use plain wholemeal Spelt flour to make this mix. It gives it a nutty flavour. If you don't use white flour plain wholemeal works just as well.

**MOO - Make Our Own

So what is your favourite cream of chicken soup recipe? Mine is Slow Cooker Chicken and Rice Casserole, a favourite from my childhood when Mum made it in her trusty original burnt orange Crockpot :)




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3 comments:

  1. I really must give this a try. We use cream of chicken soup regularly :)

    xTania

    ReplyDelete
  2. Let me ask you. Do you "can" these soups that you make? I have a pressure canner & was thinking this would be great to make a lot of & can it!! :) Any help would be appreciated. Like if you do this what pressure & for how long?

    ReplyDelete
    Replies
    1. Angie I usually make three times the recipe and freeze the excess in Ball jars. I don't have a pressure canner (it's on my dream list though) so it's not an option for me. I can't see why it can't be canned as any other soup is though. If you try it please come back and let us know how it goes.

      The soup freezes really well and thaws beautifully so it can be used as a soup or as a casserole base.

      Delete

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