Homemade Cream of Chicken Soup
If there is one canned item that I use a LOT of, it’s cream of chicken soup. Especially for my family’s favorite, Chicken Roll Ups! But I’ve been thinking, there’s got to be a way to make this stuff myself. And without all of the scary additives. Just look at what’s in a can of the store bought stuff and you’ll see what I mean.
In my search today, I came across a recipe on Tammy’s Recipes that I just have to try. I’ve printed it off to use when I run out of my current stash of cream of chicken soup, but I wanted to put the bug in your ear while it was fresh in my mind.
Here’s the recipe:
Homemade Condensed Cream of Chicken Soup
Makes 3 cups
- 1 1/2 c. chicken broth
- 1/2 tsp poultry seasoning
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/8 tsp black pepper
- 1/4 tsp salt (or to taste)
- 1/4 tsp parsley
- dash of paprika
- 1 1/2 c. milk
- 3/4 c. flour (can use whole wheat)
Pour the chicken broth, seasonings, and 1/2 c. milk into a medium saucepan and bring to a boil for about 2 min.
In a separate bowl, mix together the remaining milk and the flour, and add this to the saucepan, whisking briskly while bringing it back up to a boil. Continue to stir and boil until the mixture is thickened.
And that’s it!! I can’t believe how EASY this is to make. Why have I never tried this before?!
I think my homemade chicken broth would be wonderful with this! Tammy says you can also add bits of chicken if you’d like. And it can be frozen and thawed when needed.
Now… to learn if there is a way to can this stuff for future use!! Any ideas??
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It really is easy, quick and healthy to make our own cream soups. Plus they taste way better and you can really control your amount of seasoning. I do it with cream of mushroom, which is a tad bit more difficult but so worth it when I use it my stroganoff!
Definitely want to try this and to freeze it too!!
I’m definitely interested in trying this recipe.
My guess is it wouldn’t be too hard to bottle the stuff! I bottle fruit (peaches, pears, applesauce, apple pie filling, apricots), meat (chicken, gr beef, broth) and jam/jelly..it would probably be a cinch to put the cream of chicken soup in the 8 oz (or half pint, whatever!) glass jars and seal them in a pressure canner! I am so curious to try it out now.. 
If you try canning it, I totally want to hear about it.
Great recipe! I can’t wait to try it
Heather – where did you get your recipe for condensed cream of mushroom? All of the recipes I have found have given me the soup version.
I use this recipe as the creamy base for our favorite chicken pot pie and it is wonderful!! Toss in some steamed vegetables like celery, onions, potatoes, carrots, peas, and cooked poultry and fill my flaky pie crust ( http://onjustacoupleacres.blogspot.com/2011/07/flakey-pie-crust.html ) then bake it until golden brown & bubbly. Maybe 30-45 min @ 400. The children squeal with excitement when it’s chicken pot pie night.
I’d love to here if you figure out how to can it. In the meantime, I keep a few on hand in the freezer.
Okay, so everything I’m finding out about canning homemade cream of chicken soup says that it doesn’t can up well. I guess it separates and turns into a gloppy mess… not creamy any longer. The closest I’ve found is here: http://canningusa.com/IfICanYouCan/SoupChickenCreamof.htm
As we’ve transitioned into a healthier eating lifestyle, I initially just dropped any recipe that called for ‘cream of…’ soups. Then, when we got to missing our favorite casseroles, I just adapted them by making a white sauce and adding a little extra seasonings. The family has never noticed a difference.
I’d throw in some chicken and put it over some homemade biscuits! Yum!
I will have to try this recipe, thanks for sharing!
This recipe looks much better than mine! Thanks for sharing it, Kendra!
I have a recipe for homemade cream of chicken soup, but it’s based on a roux. This looks so much easier! I use it a lot too, so an easy recipe is a must have.
I have made this in the past and froze it in 1/2 cup portions in my muffin pan, then transferred to a freezer bag. It is very good and I really don’t use it for too many recipes, but here is one that we always use it for.
Chicken Stroganoff:
Into crockpot add a couple Tb butter, 1 package or dry Italian-style dressing mix, and 4 chicken breasts.
Cook 6 hours on low. Remove chicken and shred or cube.
Add 1 block of cream cheese and 1 cup of cream of chicken to crockpot. Add chicken back in. (I normally also add cooked rice and stir it all together.)
Printed this out to try–thanks!
Better than Boullion has a mushroom variety and then you can added canned or saute’ed mushrooms.
Voila’ Cream of Mushroom .
Thank you for putting this up. When canning season is done I am planning on putting up frozen items such as this and I am going to be doing our laundry detergent too.
This looks soooo easy, I have to try it!
Not to mention, all the recipe ideas everyone is mentioning sound delicious! They are all making me hungry
Here’s a recipe which can be stored in an airtight container for up to six months:
2 C nonfat dry milk
3/4 C cornstarch
1/4 C instant chicken bouillon
1 tsp onion powder
1/2 tsp dried thyme
1/2 tsp dried basil
1/4 tsp pepper
Combine ingredients & store in airtight container. To use for any recipe calling for a can of cream of mushroom/chicken/celery soup, add 1/3 cup of the mix to 1 & 1/4 cups of water. Boil for a few minutes, stirring often.
I must make this! I made homemade cream of chicken soup and it was great, but it was soup, not a replica of the condensed stuff. Every time I replace the canned stuff with it the broth separates too much, it is just too thin. But like you, I feel like this is something we should be able to replicate. I cannot wait to try this. Thanks for sharing!
Wow, thanks so much for sharing. I’m also in the process of ditching anything canned now that we have kids, and this looks so easy. Why’d we ever bother canning it? Now all I need is a plastic free way to store it frozen and I’m set.
Autumn,
You could always freeze it in mason jars
How about a gluten free version of the soup? I typically use arrowroot powder and I’m going to experiment with this recipe. If anyone has already done this I would be interested to know the amounts you used. Potato starch or tapioca starch might also work well.
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