Welcome back to “From Scratch”. I’m so glad you dropped by to check out what else I’m cooking up in my kitchen. Since we made chicken stock a couple of weeks ago, I wanted to give you yet another thing you could do with it. Last week we made rice and today we’re going to make soup. But not just any soup, mind you. I wanted to show you how you could give up buying that canned soup so many good recipes call for. (I know. I shouldn’t end a sentence in a preposition. Please forgive me.)
Also, for those of you going gluten free, watch and see how you can still enjoy this delicious blend of flavors without your natural enemy, flour.
So, belly up to the bar (the kitchen bar, that is) and let’s get cooking.
First up, you need some butter and flour.
Or if you’re gluten free, go grab your corn starch or arrowroot.
Now we’re going to make something similar to roux. That’s how you make gravy.
Melt 2 Tbsp butter
Slowly, add 6 Tbsp flour or 3 Tbsp cornstarch. That means add a bit, then stir. Add a bit more, then stir.
And whatever you do, do not accidentally touch the side of the hot pan with the hand holding your spoon of flour. And especially, never do this while trying to take a picture.
A very bad thing will happen. You won’t like it. Your camera, table, floor and window sill will not like it. Don’t ask me how I know this. Just know that every person’s first reaction to being burned on the hand, is to throw that hand as far away from the burning source as possible. Just saying.
Ahem. Back to the regular scheduled progam.
Stir. Add. Stir.
As the butter absorbs the flour, you will begin to see it get clumpy like this.
And like this.
Yes, I had to move the pan back to my favorite spot on the table. You could just see the clumpiness better.
Now, s-l-o-w-l-y, add 1 cup of chicken stock.
Stir. Add. Stir.
Until you see a beautiful gravy appear.
Now, s-l-o-w-l-y add 1 cup of milk.
If you are dairy free, I recommend almond milk or rice milk.
Stir. Add. Stir.
If your soup turns out a bit clumpy, as this batch did, never fear. Give it a bit of a whisking. Hey, it’s been bad. It deserves a bit of scolding.
Give it what is due.
Then make sure to add 1/2 tsp salt. If you like pepper, now would be a could time for it to join the salt.
Now pour it into a bowl and photograph your new creation.
Hey, you’ve labored for this baby. Now it’s show time.
I think you’re going to love how rich and thick this soup will be. And so tasty in whatever you’re cooking.
I made Chicken Pot Pie last night. So delish.
Get fancy and add other herbs. I love rosemary in mine.
Cream of Chicken Soup in Summary
2 Tbsp butter
6 Tbsp flour or 3 Tbsp corn starch or arrowroot
1 Cup Chicken Stock (see my instructions on how to make Chicken Stock From Scratch)
1 Cup milk (almond or rice milk should work as well)
1/2 tsp salt
pepper to taste (optional)
Melt butter in sauce pan. Slowly (like a tsp at a time) add the flour and then stir. Add a little more flour, then stir, until all flour has been incorporated into the butter.
Slowly (like 1/4 cup at a time) add the milk and stir until that small portion of the milk has combined with the flour mixture. Add a little more milk, then stir until combined. Continue until all the milk has become one with the soup.
Voila! You have soup. Add to any recipe calling for cream of chicken soup. Makes approximately 2 cups.
Can you believe how easy that was? And it was so cheap. If you made the chicken stock yourself, this soup was practically free.
Let me know if you make some of your own. I’d love to hear how it went.
I got to share this blog on Sunday Night Soup Night.