CREAM OF CHICKEN SOUP/ GRAVY/ MACARONI AND CHEESE SAUCE/ TUNA TATOR/POT PIE

Good job for a minion: stirring and stirring....

1/4 c butter (I use much less for lower fat, then stir in corn starch and cold water if necessary to thicken)
1/4 c flour                  
1 c milk           
1 chicken bouillon cube                   
1 c water (hot)

Melt butter in saucepan over low heat. Add 1/4 c flour (more if you want it thicker). Make a paste. Add milk--let it thicken. Stir often.  Dissolve bouillon cube in water, add to mix.      

 To make gravy, use water instead of milk.

To make Macaroni and cheese sauce, use 1 c grated cheese instead of  bouillon cube and water

To make Tuna Tator (family favorite), stir tuna into this soup, pour it in a glass baking dish, put mashed potatoes over it, and sprinkle with grated cheese. Bake.

To make pot pie, stir cooked veggies into this (potatoes, peas, carrots), add chunks of cooked chicken, pour in a pie dish, top with a big flat circle of biscuit dough. Bake at 400 until biscuit is cooked.

 

Healthy Cream of Chicken Soup Substitute

from:  http://www.happybeinghealthy.com/

(1 recipe=1 can of cream of chicken soup)

• 3 T. flour (I used whole wheat)
• 1/4 tsp. salt
• dash pepper
• 1 T. butter
• 1/2 C. chicken broth (lower sodium is best)
• 3/4 C. skim milk (or whatever kind of milk you want to use)

1.  Mix flour, salt and pepper in small bowl.

2.  Melt butter in saucepan over medium heat.

3.  Add dry ingredients and mix until blended.

4.  Slowly add chicken broth (if you add it too fast, it will be lumpy) and mix until blended.

5.  Slowly add the milk and mix until blended.  Bring to a low boil, stirring constantly until thickened.

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Another recipe for Cream of Chicken Soup (with no butter).  We made this (to put in white enchiladas) and it tasted great and was very easy to make:

Homemade Cream of Chicken Soup

Author: Pinch of Yum

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

Ingredients

• 2 1/2 cups chicken broth (I used 2 cans)
• 1 1/2 cups milk
• 3/4 cup flour
• 1 tablespoon seasoning mix (or on your own, 1/2 tsp. onion powder, 1/2 tsp. garlic powder, 1/2 tsp. black pepper, 1 tsp. salt, 1/2 tsp. parsley, etc)

Instructions

1. Combine the chicken broth and 1/2 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.