Cream of Chicken Soup (substitute for Campbell's condensed soup)
In a saucepan:
1-2 cups of chicken stock, diced onion (about 1/4 cup or so), diced garlic (couple of cloves), seasonings*
*seasonings--salt and pepper, little bit of paprika, chopped fresh herbs like parsley/rosemary/oregano/sage/marjoram/thyme (use dried if that's what you have)
Simmer until the onions are nice and soft and rather translucent.
Add some milk and simmer a bit more.
In a separate bowl:
Whisk together milk and flour until smooth. (This is to thicken the soup, so I would maybe do around a cup of milk and a few tablespoons of flour.)
Add to the stock and whisk it so there aren't any lumps. It should thicken nicely.
Taste it and add salt and pepper, if needed.
*If you don't have poultry seasoning, just mix together equal amounts of rosemary, oregano, sage, ginger, marjoram, thyme. Put in a glass jar for whenever a recipe calls for it.
*If you use something like Better than Bouillon, you could add a bit of that, too, if it seems like it needs a little more flavor. Never heard of Better than Bouillon? Look here
*For a gluten free version, you can use cornstarch to thicken.
’s Cream of Chicken Soup ingredient