A Great Substitute for That Store Bought Canned Soup

These days a lot of people are watching their weight, sodium, artificial ingredients, or just want to make more things from scratch. If you grew up in the 70‘s or 80‘s, pot luck dinners and casseroles may have been a very popular part of your childhood. Because of this your recipe box may be filled with all kinds of tasty recipes that you are hesitant to use because they need a can of some kind of soup or another. Often times they are those thick, creamy, condensed soups like mushroom, chicken, or asparagus. Well,what can you do if you are trying to avoid those high-sodium canned soups but still want to enjoy that casserole mom used to make? EASY!!! Mix up a batch of Judi’s Gluten Free Creamy Chicken Soup Mix. It can be easily substituted in any recipe that calls for cream of chicken or cream of mushroom soup. Just use the easy to follow directions below for the mix and for the soup.

I like to mix it up in quantity if I know I am going to be needing it over the next few weeks, and store it on the pantry shelf in a dry-sealed canning jar. 　
　
Judi’s Gluten-Free Creamy Chicken Soup Mix

2 Cups Powdered Milk
1 Cup Gluten Free Flour
4 tsp Vegetarian Chicken Bouillon
1/2 Cup Freeze Dried Celery, chopped
1/2 Cup Freeze Dried Onions, OR 2 tsp Onion Powder
2 tsp Garlic Powder
2 tsp Black Pepper

Mix dry ingredients well to combine thoroughly. Place in canning jar, dry seal or close tightly, and store for up to three months on your pantry shelf. May also be stored in another airtight container.
Label before placing in the pantry so you don’t forget what’s inside!

Creamy Chicken Soup

Shake container to remix ingredients that may have settled during storage.

Place 3 cups warm water into a saucepan.
Add 1 1/2 Cups of Soup Mix to the pot and whisk together well until combined. Using a spatula, scrape the bottoms and sides to make sure no dry mix is left stuck in the corners. Turn heat to medium/medium-high (depending on your stove). Heat through and continue cooking until thickened, about 5-7 minutes. If using in a recipe, it can now be used the same as any canned Creamy Chicken Soup that has been thinned with milk. May also be served as soup by adding your favorite fresh vegetables, or Freeze dried vegetables that have been rehydrated and some Freeze Dried Chicken that has been rehydrated. See some ideas below!

Try adding some of your freeze dried carrots, peas, corn, or potatoes rehydrated along with your rehydrated Freeze Dried Chicken for a hearty creamy chicken soup.　
　
NOTES:
For non-GF Creamy Chicken Soup Mix, omit the GF Flour and add White Flour in the same proportions as mentioned above. Follow the recipe for soup as directed. 

For Creamy Mushroom Soup Mix, make as directed, but cut the bouillon back to 2 tsp, add 1 tsp salt, and when ready to cook, add your favorite chopped mushrooms to the liquid mixture. Follow your recipe as directed.

For Creamy Asparagus Soup Mix add some Freeze Dried Asparagus to the dry mix, or rehydrate and add to the creamy soup after it has been mixed with water or milk.

For Creamy Broccoli Soup Mix add some Freeze Dried Broccoli to the dry mix, or rehydrate and add to the creamy soup after it has been mixed with water or milk. Add some cheddar to this recipe for a delicious and simple creamy broccoli cheese soup.

THE POSSIBILITIES ARE ENDLESS - USE YOUR IMAGINATION AND ENJOY!!!

Note: this recipe DOES NOT work well with ground whole wheat flour.  It does not thicken the same. . .