$0.23 per can 82% savings save $73.44 yearly
I have found it!
And it is PERFECT!
... At least it's the best of the six "cream of chicken soup" recipes I've tested over the last year or so.
A big shout-out, and major kudos to Pennies & Pancakes reader, Katie, for submitting her recipe!
I now feel completely comfortable calling this my "go-to" recipe as a substitute for the canned yellow-y goo.
Since cream of chicken soup is a staple in many homes, I even took time to do the cost breakdown and price comparison. HUGE SAVINGS!!
The canned glop contains all kinds of... well... chemical junk I can't even pronounce.
... Plus there's the fact that when it squelches out of the can and plops into the pot, it looks like a mini Jabba the Hutt... and he's super gross.
If you don't know who Jabba the Hutt is... Behold:
|Image courtesy of http://starwars.wikia.com|
He's basically an emptied out can of cream of chicken soup with eyes.
All joking aside, the COOLEST thing about this recipe is its simplicity:
4 ingredients. 2 minutes. Done.
I've tried my hand at a few other recipes with longer ingredient lists, but this one still comes out on top. This is one of those instances where less is more.
The mix works perfectly as a sub for the canned stuff in soups, stews, casseroles, crock-pot dishes... basically ANY recipe that calls for cream of chicken soup.
Katie's original version calls for cornstarch. I prefer the texture/flavor/consistency of the version with all-purpose flour. It turns out great either way.
I used this mix just yesterday to make one of my all-time favorite fall-weather soups... (which will be featured in the next few days... wink, wink... nudge, nudge... be excited!...).
NOW might be the perfect time to try your hand at this awesome mix.
You'll never go back!
*Makes approx. 11 servings (equivalent to 1 can)
INGREDIENTS (Dry Mix)
1 1/2 C. flour (or 3/4 C. cornstarch... I like flour best)
2 C. non-fat dry milk
2 Tbsp. dried minced onions
1/4 C. chicken base (Better than Bullion or similar... I use Tone's)
In a medium mixing bowl, combine the dry ingredients. Cut in the chicken base with a fork or pastry cutter till thoroughly blended. Pour mixture into a ziplock bag. Store in the refrigerator.
Combine 1/3 cup mix with 1 1/4 cups water in a small saucepan. Bring to a boil over medium heat. Stir constantly, and allow to boil for 1 minute. Remove from heat, and use as desired.
~ Savings ~
25 lb. flour - $7.20 = 94.5 C = $0.077/C = $0.116
25.6 oz. non-fat dry milk - $7.78 = 10.7 C = $0.729/C = $1.458
15 oz. dry minced onions - $12.60 = 80 T = $0.158/T = $0.316
16 oz. chicken base - $3.98 = 76 tsp = $0.52/tsp = $0.624
Total Recipe Cost = $2.51
Cost Per Serving (Can) = $0.23
Campbell's Condensed Cream of Chicken Soup (10.75 oz.) = $1.25
"Over a Year" Scenario
Use 72 cans (6/month) Campbell's Condensed Cream of Chicken Soup = $90.00
Use equivalent Cream of Chicken Soup Mix = $16.56
Money Saved = $73.44