Homemade Cream of Chicken soup. Low in fat!

I wanted to make homemade Cream of Chicken soup for awhile now. And since it was a snowy Sunday afternoon and I was making Broccoli and Rice casserole I thought why not make the whole thing from scratch. Especially since my husband was home to help with the twins! It's always nice to know that your casserole is completely made from scratch. The recipe I used is low in fat because it doesn't call for butter and I used skim milk.

Here's the recipe I used which I thought was mighty good! 

Cream of Chicken Soup

2 1/2 Cups water

2 teaspoons chicken bouillon 

1 1/2 cups milk

3/4 cup flour

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

1 teaspoon salt

1/2 parsley

Combine the chicken broth and 1/2 cup of the milk in a large saucepan. Bring to a low boil.

Meanwhile, in a small bowl, whisk the flour and seasonings into the remaining 1 cup milk until a smooth, thick mixture forms.

Pour the flour and milk mixture into the saucepan with the broth mixture over low heat and stir continuously, whisking as the mixture simmers. Continue to simmer, stir and whisk. Then let sit for 5 plus minutes. 

Add it to whatever you are making! Freeze or store leftovers. 

Sun-Dried Tomato Soup

This recipe I discovered last week and I have to say it's the best homemade tomato soup I have made yet.  I loved the fact that it didn't have bread in it which a lot of tomato soup recipes have making it a carbo load.

Sun-Dried Tomato Soup
serves 4

1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil (I used the oil from the sun-dried tomatoes)
1 small onion, chopped
1 garlic clove, sliced
1/2 cup oil-packed sun-dried tomatoes, drained and coarsely chopped (use kitchen shears)
10 oz can mild Ro-Tel tomatoes, drained but juices reserved
20 oz chicken broth
2 thyme sprigs (or 1/4 teaspoon dried)
salt and freshly ground pepper to taste
2 tablespoons concentrated sun-dried tomato paste (or canned tomato paste)
1/4 cup heavy cream

Saute onions and garlic in butter and olive oil, over med-high heat, for 4 minutes.  Add sun-dried tomatoes, drained tomatoes, tomato paste, and thyme; cook for several minutes stirring frequently.  Add reserved tomato juice and chicken broth.  Bring to a boil; reduce heat to simmer.  Simmer until vegetables are SUPER soft, about 20 minutes. 
 
Transfer small batches of soup to a blender and puree. Return to pot and warm over low heat. Stir in heavy cream and check seasoning.  Add more chicken stock if you like your soup thinner.

Link: http://oneperfectbite.blogspot.com/2011/01/sun-dried-tomato-soup.html