OK, I admit. I’m awfully proud of myself today. I made cream of chicken soup from scratch. I don’t know why this is a big deal. Now that I’ve done it I see that’s it’s about as easy as it gets. It probably took me less than 15 minutes start to finish. But still, it makes me proud and happy:
Look at all that creamy goodness. I followed this recipe and used brown rice flour as she suggested to make it gluten-free.
The whole reason I made it because I saw this ridiculously easy crock-pot meal on Pinterest to make Crockpot Ranch Pork Chops and I’m all about the ridiculously easy crock-pot meals. Not a good fit for us though since the canned cream of chicken is full of regular flour (read: not gluten-free) and I’d either have to go buy something expensive at Earth Fare or go for it on my own. So glad I went for it on my own because I did 3/4 of this recipe, dictated by the ingredients I had on hand, and came out with about 4 cans of gluten-free, fresh, homemade cream of chicken for about $1.18 a can. I’m pretty sure you can’t beat that and it would be MUCH cheaper if you don’t need it to be GF.
So we made the pork chops tonight with the cream of chicken I made and yum. Yum, yum, yum.
Lexi had THREE helpings of the pork.
I paired it with green beans and some leftover corn casserole I had made for Easter. Follow my favorite corn casserole recipe from Paula Deen and use Bob’s Mill Corn Bread Mix instead of Jiffy to make it gluten-free. Easy peasy!