Then, we strain the stock and add veggies/spices. There’s really not much monitoring at all. If we are home, we throw one chicken in water and bring to a quick boil and simmer for 4 hours without monitoring it while it simmers (or just use the slow cooker overnight). We skin/clean whole chickens and freeze them in our freezer in our garage. We buy stock in cartons from Trader Joes to make soup if we are pressed for time.īut, we mainly make our own stock and soup from scratch. This also gives me the freedom to add beef, turkey or ham base if I think it will complement the dish more. Also, because of food allergies I have a difficult time finding powdered chicken bouillon, so I leave it out and use chicken base from Sam’s Club, I just add it when I’m cooking and use just a little less mix.
Note from Terri: I use the cornstarch version, I labeled the container with the directions for both the concentrated and soup versions, then I don’t have to look up the recipe. This makes the concentrated casserole consistency. Mix all the ingredients and store in an airtight container If the mix is made with cornstarch, add 1/3 cup mix to 1/ 1/4 cups water, if made with flour, add 1/2 cup mix to 1 1/4 cups water. Do you think they work the is the recipe, It is from The Complete Tightwad Gazette by Amy Cacyczyn.ġ 1/4 cups cornstarch or 2 1/2 cups flour I am also curious about your success with homemade sauces. I would love to hear what you have to say? ( And can we keep it friendly and not insults each others cooking here, thanks) What are your thoughts? Are you a canned cream soup user? Is it a staple at your house?ĭo you love them and use them regularly? Or are you someone that would never even think of buying a can? Or maybe you just use them a few times a year for that favorite casserole recipe that your mom used to make? Do we really not have time to make a homemade white sauce or do we just want certain foods to have that nostalgic casserole taste many of us grew up on? So, this got me thinking about whether or not cream soups are a staple in most kitchens today. She also talks about the homemade white sauce issue and people not having the time to make a homemade white sauce at home. She also admitted that she only uses them occasionally herself.īut she did go on to talk about using them in nostalgic type casseroles and how they were a necessity. Now, to be fair to the author of the newspaper story, she did admit that cream soups should not be everyday food. (And that subject deserves a post all by itself.)īut when a newspaper has a title like, “embrace that cream of chicken soup”, I knew I had to read the article.Īfter reading the article and several of your thoughts yesterday, I decided to do a post on the subject. We are the state known for things like barbecued bologna after all. We are not exactly known for our healthy eating. Now for those of you cringing at the thought, please remember I live in Oklahoma. As I was putting today’s newspaper in the recycle pile, a headline from the food section caught my attention. I am not normally a newspaper reader, but my husband is, so we get the daily newspaper. Canned cream of whatever soups are not a subject I would normally write about, but an article in our newspaper this morning, and a few of your comments yesterday on my Facebook page, got me thinking about them.
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