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Tuesday, March 23, 2010

Cream of Chicken Soup

So many recipes call for Cream of Chicken soup. Don't throw those out! This is easy to mix up and is the equivalent of 8-9 cans of soup!

Cream of Chicken Soup

1 cup dry milk powder
1 cup white rice flour
2 T. dried minced onions
1/2 t. pepper
1/2 t. salt
3 T. GF powdered chicken boillion (I like the brand Herb-ox)

Mix together and store on your shelf.

How to make a can of chicken soup:

In a small saucepan, blend 3-4 T. (depending on how thick you want your soup) of Cream of Chicken soup mix with 1 1/4 cups water. Cook over medium heat, stirring until the soup thickens.
It is now ready for any recipe.

2 comments:

The Nielsen Clan

this is awesome.

Yvonne

so...if its undiluted cream of chicken, about how much would you use??? can you email me...maloiscute@msn.com thanks, erin!! :)

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