Cream of Chicken Soup recipe- to use in place of condensed soup

HOMEMADE CREAM OF CHICKEN SOUP

Author: Pinch of Yum

Prep time:  5 mins

Cook time:  10 mins

Total time:  15 mins

Serves: 3 cups

Makes the equivalent of about 2 cans of condensed cream of chicken soup.

INGREDIENTS

• 2½ cups chicken broth (I used 2 cans)
• 1½ cups milk
• ¾ cup flour
• 1 tablespoon seasoning mix (or on your own, ½ tsp. onion powder, ½ tsp. garlic powder, ½ tsp. black pepper, 1 tsp. salt, ½ tsp. parsley, etc)

INSTRUCTIONS

1. Combine the chicken broth and ½ cup of the milk in a large saucepan. Bring to a low boil.
2. Meanwhile, in a small bowl, whisk the flour and seasonings into the remaining 1 cup milk until a smooth, thick mixture forms.
3. Pour the flour and milk mixture into the saucepan with the broth mixture over low heat and stir continuously, whisking as the mixture simmers. Continue to simmer and stir/whisk until the mixture is smooth and thick, 5-10 minutes. The mixture will thicken a bit as it cools.

NOTES

The seasoning possibilities are really open-ended. I change the spices I use every time I make this depending on what I’m going to use the soup for. The texture can get lumpy really quickly so I suggest keeping the heat as low as possible and whisking continuously for a more smooth consistency.   

Tomato Basil Soup- beats Campbell's every time!

Tomato Basil Soup

(eatyourselfskinny.com)

• 1 1/2 cups chopped onion
• 3 garlic cloves, chopped
• 3/4 cup fresh basil, chopped (I used about 1 T or less, dried)
• 1 (28 oz) can fire-roasted diced tomatoes, undrained
• 1/2 cup (4 oz) 1/3-less fat cream cheese, cut into cubes
• 1 1/2 cups fat-free milk
• 1/4 tsp. salt
• 1/4 tsp. pepper

In a large saucepan over medium-high heat, heat olive oil and saute the chopped onion for 3 minutes, until translucent.  Stir in garlic and cook for an additional minute.  Add tomatoes and basil, bringing to a boil.  Stir in cream cheese until melted.

Place mixture in a blender or food processor and blend until smooth.  Return to saucepan and stir in milk, salt and pepper.  Return to medium-high heat and cook for 2 minutes.  Enjoy!

Healthy but great tasting Red Pepper Cream Sauce

Roasted Red Pepper Cream Sauce
(from allrecipes.com)

• 2 large red bell peppers
• 2 tablespoons minced garlic
• 1/4 cup fresh basil
• 3 tablespoons extra virgin olive oil
• 2 cups half-and-half ( I used fat-free, as well as many of the reviewers- it was great!)
• 1/4 cup grated Romano cheese (I used Parmesan)
• 4 tablespoons butter
• salt and pepper to taste

Directions

1. Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
2. Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.( I skipped steps 1 and 2 and just pureed about 1/2 cup jarred yellow and red peppers- find them in the condiments/pickle aisle)
3. In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix. ( Add a tablespoon of flour and mix well- this step should thicken the sauce for later)
4. Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.

Honestly- the kids didn't love this one.  They are so used to their plain alfredo sauce that they couldn't appreciate this sauce.  However, I can't discard this recipe because I thought it was very easy, a lot different than our usual, and it has a great flavor you can use in different pasta dishes.  Therefore, I'm keeping it on file!  I didn't think it was too spicy, but it had a definite subtle peppery  flavor.  

One Pot Macaroni and Cheese

One Pot Mac and Cheese

(from realmomkitchen.com)

• 2 cups elbow macaroni or shell pasta
• 2 cups skim milk , plus more if needed
• 1 Tbsp butter
• 1/2 tsp dried mustard
• 1 tsp salt
• 1/2 cup grated Monterrey jack cheese
• 1/2 cup cheddar cheese

1. Place uncooked macaroni in a colander and rinse with water, then allow to drain.
2. In a large sauce pan, add the macaroni, milk, butter, dried mustard, and salt.
3. Bring to a simmer cover medium heat. Once it comes to a simmer, turn down to low.
4. It this point you need to say right by the pot and stir. You will stir for 15-20 minutes until the milk is mostly absorbed and the pasta is tender. You can add more milk if needed. Stirring will prevent a sticky burnt mess.
5. Add the cheese and stir to combine.
6. Remove the pot from the heat and cover with the lid and let sit for 5 minutes.
7. Stir and taste. Add more salt if necessary. Will serve 4.

This is a lot like my crockpot mac and cheese recipe, but it is obviously faster since it's made on the stove.  Probably takes about 20 minutes total for the noodles to finish cooking.  It is so easy to make a good mac&cheese that all the kids will enjoy and is healthier than the boxed kind.  The kids loved it.  It wasn't as good the next day, though- dried out a bit.

PW Broccoli Cheese Soup

Broccoli-Cheese Soup from the Pioneer Woman

(from the pioneerwoman.com)

• 1 whole onion, diced
• 1 stick 1/2 cup butter
• 1/3 cup flour
• 4 cups whole milk
• 2 cups half-and-half
• 4 heads broccoli cut Into florets
• 1 pinch nutmeg
• 3 cups grated cheese (mild Cheddar, sharp cheddar, jack, etc.)
• small dash of salt (more If needed)
• freshly ground black pepper
• splash of chicken broth If needed for thinning

Preparation Instructions

Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper.

Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt.

Taste seasonings and adjust if needed. Then either serve as is, or mash it with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree it in a blender let it cool first, blend, then return it to the heat and allow to heat up. Splash in chicken broth if needed for thinning.)

I have a few other Broccoli Soups on the blog, but of course I have to try Pioneer Woman's version!  I liked how you do everything at once in this soup- no pre-cooked veggies or anything, just all in one.  This was a great soup, I had all the stuff handy in my kitchen (well, not the half-and-half; I just substituted a can of evaporated milk).  Good, warm, fresh-tasting soup.  I'll make it again for sure.

EASY Crock Pot Vegetarian Chili and Taco Filling

Southwest Beans 


1 can kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can refried beans
1 can diced stewed tomatoes
1 can corn
1 can green chilies
1 envelope taco seasoning
1 envelope ranch dip mix


Combine all ingredients in crock pot on low 2-3 hours or until beans soften.  Great as a dip, chili, burrito or taco filling.


Yum!  We loved this!  We used it as a burrito filling and surprisingly the kids ate it up (with ketchup and sour cream).  I liked it plain, too.  So healthy and easy.  Just open can after can and you're done.

Stuffed Pizza rolls

Stuffed Pizza Rolls
(from bestbites.com)

• pizza dough
• pizza sauce
• 1 T melted butter or olive oil
• 1/4 t. garlic powder
• 1 t. dried italian seasoning
• mozzarella cheese
• 2 T. parmesan
• pizza toppings (ham, pineapple, pepperoni, mushroooms, etc)

Preheat your oven to 400 degrees.  Roll out your dough to about 12"x8".  Using a pizza cutter slice into 24 squares.  Place toppings in the middle (obviously there isn't much room), leaving enough room around the edges to be able to seal the bottom.  Pinch closed, place pinced-side down onto a greased cookie sheet.  Brush the tops with butter then sprinkle with seasonings mixed with the parmesan.   Place in oven and cook until top is golden brown, about 10-15 minutes.  Dip in warmed pizza sauce.

A nice change from regular pizza.  The kids have fun with these and can choose their own toppings.  Kind of like this recipe that uses crescent rolls, but I like using pizza dough better.  

Kid-friendly "Apple Cheddar Soup"

Apple Cheddar Soup
(from Better Homes and Gardens magazine)

• 1/2 c. finely chopped onion
• 1 T. butter
• 2 medium baking potatoes, peeled and diced (I left my skin on my red potatoes)
• 2 c. apple cider
• 1 t. fresh thyme or 1/2 t. dried thyme
• 1/2 t. salt
• dash cayenne pepper
• 1 medium cooking apple, peeled, chopped
• 1/2 c. milk
• 2 T. flour
• 1 cup sharp cheddar cheese, grated

1. In large saucepan cook onion in hot butter over medium heat until tender.  Stir in potatoes, cider, thyme, salt and pepper.  Bring to boiling, reduce heat.
2.  Simmer, covered, for 15 minutes.  Add chopped apple; simmer, covered, 5 minutes or until potatoes are tender.  In small bowl combine flour and milk; stir into soup.   Cook and stir until bubbly.  Slowly add cheese, whisking until cheese is melted.
Makes 4-6 side dish servings.


This was a little sweet, which makes it kid-friendly.  I liked this flavor too!  Try it as a side with grilled cheese.

Wild Rice Soup

Wild Rice Soup
(beckysrecipes.blogspot.com)

•  6 oz. package wild rice soup (I used rice-a-roni, and I think that was 4.75 oz)
• 5 cups water
• 1/2 pkg california vegetable mix (carrots, cauliflower and broccoli)
• 2 t. dried minced onion
• 1 can cream of chicken soup
• 1 8 oz. pkg cream cheese, softened and cubed

In a large saucepan, combine rice, seasoning packet, and water.  Bring to a boil and simmer 10 minutes.  Add everything else but cream cheese.  Bring to a boil and add cream cheese.  Simmer about 10 more minutes.


This was a great soup!  Fast, creamy, and some good veggies in there.  This soup thickens upon standing so don't worry about it seeming runny after adding everything.  Also, I will probably cut up the veggies next time because they are in chunks right out of the bag so they are a little obvious when eating, which my kids and I don't really prefer!  Got to keep those veggies close to invisible!  

In large saucepan, combine rice, contents of seasoning package, and water. Bring to a boige Wild Rice mix
5 cups water
1/2 package California Blend frozen veggies (broccoli, cauliflower, carrots)
2 tsp. dried minced onion
1 can cream of chicken soup
1 package cream cheese (cubed and softened)

In large saucepan, combine rice, contents of seasoning package, and water. Bring to a boil. Simmer 10 minutes, then add everything but cream cheese. Bring to a boil, then add cream cheese. Simmer about 10 more minutes. (6 oz.) package Wild Rice mix
5 cups water
1/2 package California Blend frozen veggies (broccoli, cauliflower, carrots)
2 tsp. dried minced onion
1 can cream of chicken soup
1 package cream cheese minutes, then add everything but cream cheese. Bring to a boil, then add cream cheese. Simmer about 10 more minutes.

Easy Cheesy Manicotti

Manicotti
(from cucinafamiglia.com)

• 1 8oz manicotti shells
• 2 cups spaghetti sauce (jarred or homemade)

Mix the following together:

• 1 c. cottage cheese
• 1 c. ricotta cheese
• 1 c. mozzarella
• 1 c. parmesan
• 1 T. basil
• 1 t. minced garlic
• 1 egg

 
Boil manicotti as directed on package. Make sure that they are al dente (cook the least time said on package, probably 8 or 9 minutes).  Let cool. Then fill mancotti with cheese mixture.  Line  9x13 pan with spaghetti sauce, place noodles in pan, pour over more spaghetti sauce.  Cover with foil and bake at 350 for 15 minutes, remove foil, top with parmesan cheese and bake for an additional 10-15 minutes. Enjoy. 


Everyone has a manicotti recipe- and this is pretty basic, but it works and it's great!  I love how the cheeses are all the same measurements- easy to memorize and just throw together.  This is a pretty quick meal, too, and leftovers are really yummy.  Me?  I loved it!

Pizza sauce, 15 minute dough, Papa Murphy's Veggie Knock-off

Exquisite Pizza Sauce
(allrecipes.com)

• 1 (6 ounce) can tomato paste
• 6 fluid ounces warm water (110 degrees F/45 degrees C)
• 3 tablespoons grated Parmesan cheese
• 1 teaspoon minced garlic
• 2 tablespoons honey
• 1 teaspoon anchovy paste (optional)
• 3/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon dried red pepper flakes
• salt to taste

Directions

1. In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.
2. Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.

15 Minute Pizza Dough

• 2 1/2 c. flour
• 1 Tbsp. sugar
• 1 tsp. salt
• 1 cup hot water 
• 1 Tbsp. Rapid Rise or Bread Machine yeast
• 2 Tbsp. olive oil

Preheat oven to 450°. Mix dry ingredients together. Add hot water and olive oil. Mix for five minutes (I use my Kitchen Aid mixer with the dough hook but by hand works too). Let rest 10 minutes. Press dough on pizza pan, pizza stone, or jelly-roll pan. Bake at 450° for 3 minutes. Take out of the oven and cover with toppings. Return to the oven and bake 8-10 minutes more. Makes one large pizza (16-18 inches).

The pizza sauce was good!  I threw in what I had and it all worked out.  I can't really imagine buying anchovy paste.  I don't know what that would contribute and it sounds kind of gross. 


This dough was so fast, I had to keep it for that reason alone!  It tasted good too, of course.  On the photo you'll see caramelized mushrooms and onions.   My dream pizza, but not Russell's!  He hates mushrooms, poor sap.  Sam picked the mushrooms off his pizza, eating ONLY them.  Good boy.  Well, at least 3 of us like mushrooms in the house.

Papa Murphy's CopyCat Gourmet Vegetarian Pizza with Creamy Garlic Sauce
Ingredients:
-1 unbaked pizza crust (either homemade or store-bought- the homemade crust is what I used in the picture and it is amazing!)
-1 recipe Creamy Garlic Sauce (see recipe below)
-Fresh spinach
-Sliced zucchini
-Mushrooms
-Artichoke Hearts
-Tomatoes
-Minced Onions
-Grated Mozzarella Cheese
-Parmesan Cheese

Directions: 
Spread pizza crust in pan (I used a small 8" cake pan for this recipe). Spread creamy garlic sauce on top of crust. Add fresh vegetables (and any other toppings you like), sprinkle cheeses on top, and bake according to crust directions.

Creamy Garlic Sauce Recipe 
This sauce is amazing! I love to use it in place of regular tomato pizza sauce. This will make enough sauce for one very large pizza or about 3 personal-sized pizzas.

Ingredients:
1 cup ranch dressing
1 Tablespoon minced garlic
1 Tablespoon Parmesan cheese
1 tsp garlic salt
Dash of minced green onions
Dash of Italian seasoning

Mix all ingredients together and use as desired.