Christina's Cream of Chicken Soup

Yes, as in the concentrated variety... so as to not need to buy that nasty stuff in a can ever again! I was pleasantly surprised with how easy this recipe is and it tastes great!


from Our Best Bites

1 1/2 C chicken broth
1/2 teaspoon poultry seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon black pepper
1/4 teaspoon salt (or to taste)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk, divided
3/4 cup flour

In medium-sized saucepan, bring chicken broth, seasonings, and 1/2 c. of the milk to a boil. In a bowl, whisk together the remaining 1 cup of milk and flour.

Add to boiling mixture and continue whisking briskly until mixture boils and thickens (Side note: I used whole milk and it was instantly thick; I couldn't have had thinner soup if I wanted to! I think next time I will use whatever milk we are drinking so as to have some more control). Cook until desired consistency is reached, keeping in mind that it will continue to thicken as it stands.

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

Christina's Quick 'n' Easy Zucchini Soup

from Fun Foods on a Budget

1 1/2 lb. zucchini, unpeeled and sliced thin (or shredded)
1 medium onion, chopped
1/4 cup butter
1 can chicken broth (or equivalent of water and bouillon)
1 can cream of chicken soup
1/4 tsp. nutmeg
1/2 tsp. salt
1/8 tsp. pepper
1/2 cup light cream (or evaporated milk)
Parsley for garnish (optional)

Saute zucchini and onion in butter til limp. Add chicken broth and simmer covered 15 minutes. Puree in blender. Add cream of chicken soup, nutmeg, salt, pepper, and cream. Mix well. Heat through and serve.

Christina's Three Cheese Chicken Penne Florentine

1 t olive oil
3 c thinly sliced mushrooms
1 c chopped onion
1 c chopped red bell pepper
3 c chopped fresh spinach
1 T chopped fresh oregano
¼ t freshly ground black pepper
1 (16 oz.) carton cottage cheese
4 c hot cooked penne
2 c shredded chicken
1 c cheddar cheese, divided
½ c Parmesan, divided
½ c milk
1 can cream of chicken
Preheat oven to 425.
Heat olive oil in large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, onion, and bell pepper; sauté 4 minutes, or until tender. Add spinach, oregano, and black pepper; sauté 3 minutes, or just until spinach wilts.
Place cottage cheese in a food processor; process until very smooth. Combine spinach mixture, cottage cheese, pasta, chicken ¾ c cheddar, ¼ c Parmesan, milk, and soup in a large bowl. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining cheddar and Parmesan. Bake at 425 for 25 minutes or until lightly browned and bubbly.