Recipe of the Week - 3 Minute Cream of Chicken Soup

This recipe is perfect to use in place of canned cream of chicken soup in all your recipes & a much healthier version.

1 cup white bean flour (just grind small white or navy beans into a flour in your grinder)
2 teaspoons ham soup base
2 teaspoons chicken soup base
2 teaspoons parsley
1 teaspoon poultry seasoning mix
1 cup cooked, diced chicken (You can use freeze dried or canned or even chicken TVP)

Grind white beans into a flour. In a medium pan bring to boil 6 cups of water, stir in the soup bases and seasoning, lower heat to medium and slowly whisk in bean flour. Stir and cook for 3-4 minutes. Whisk until smooth, then add chicken. You eat as is or use in your favorite casseroles calling for cream of chicken soup. Easy and delicious.

This recipe is from page 39 from Jan LeBaron’s Cookbook “Jan’s Fabulous Food Storage Recipes”. Click here for the Cookbook

Jan LeBaron
Healthy Harvest


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