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Homemade Cream of Chicken Soup

>24 January 2014
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From Scratch Cream of Chicken Soup

If there is one canned item that I used to use a LOT of, it’s cream of chicken soup. Especially for my family’s favorite, Chicken Roll Ups! I was super excited a couple of years ago when I discovered a recipe for homemade cream of chicken soup at Tammy’s Recipes. It has become a staple in our home.

Why make your own?

Homemade is Healthier. Have you ever looked at the back of a can of cream of chicken soup? You’ll likely see MONOSODIUM GLUTAMATE. MSG is bad stuff. You really ought to read up on what it does to your body {MSG: The Silent Killer Lurking In Your Kitchen Cabinets}.

Homemade is Cheaper. If you’re in the habit of buying cream of chicken soup at the store, learning how to make it yourself will save you a good chunk of money over the course of a year.

 

Homemade Condensed Cream of Chicken Soup

Makes 3 cups

  • 1 1/2 c. chicken broth {make your own}
  • 1/2 tsp poultry seasoning {make your own}
  • 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, but all-purpose definitely tastes better)

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!! Super simple.

Unfortunately, I don’t believe it would be safe to can homemade cream of chicken soup due to the thickness of the soup. Tammy says you can also add bits of chicken if you’d like, and it can be frozen and thawed when needed.

Do you make homemade cream of chicken soup? How do you make it?


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29 Comments »

  • Heather said:

    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!

  • Country Girl in the City said:

    Definitely want to try this and to freeze it too!!

  • Carly M said:

    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.. :)

  • Lanna said:

    If you try canning it, I totally want to hear about it. :)

  • Amanda said:

    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.

  • Quinn said:

    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.

  • Kendra at New Life On A Homestead (author) said:

    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

  • Carol J. Alexander said:

    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.

  • Emily said:

    I’d throw in some chicken and put it over some homemade biscuits! Yum! :) I will have to try this recipe, thanks for sharing!

  • Amy @ Homestead Revival said:

    This recipe looks much better than mine! Thanks for sharing it, Kendra!

  • Leigh said:

    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.

  • Lerin said:

    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.)

  • Pam W. said:

    Printed this out to try–thanks!

  • Valerie said:

    Better than Boullion has a mushroom variety and then you can added canned or saute’ed mushrooms.
    Voila’ Cream of Mushroom .

  • Lauren-Mae Cook said:

    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.

  • Britni @ Our Eventual Homestead said:

    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 :)

  • Stacey said:

    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.

  • Becky said:

    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!

  • Autumn said:

    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.

  • Kendra at New Life On A Homestead (author) said:

    Autumn,

    You could always freeze it in mason jars :)

  • Donna said:

    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.

  • Sarah said:

    I have been using this gluten free version of this soup for 9 years. It is super fast and easy to make. It will freeze, but separates when thawed (the soup will still be okay in a recipe though).

    Cream of Chicken Soup
    1 c milk
    2 tbs corn starch or tapioca starch
    1 1/2 tbs butter
    1 tsp granulated chicken bouillon (make sure this is gf!)
    1/2 tsp salt, optional
    dash of pepper
    1/2 c cooked chicken, chopped fine

    1. In a small saucepan whisk milk and starch together until well blended.
    2. Add butter, bouillon, salt & pepper.
    3. Stir frequently and heat to boiling. Simmer on low for one minute to thicken while continuing to stir.
    4. Add chicken.

    Cream of Mushroom
    Substitute beef bouillon for chicken bouillon, and one can mushroom pieces, drained and chopped, for the chicken pieces.

    Enjoy!

  • Kendra at New Life On A Homestead (author) said:

    That sounds fantastic, Sarah!! Thanks for sharing your recipe! I think I’ll try this next, I know it would sit better in our bellies without the wheat. :)

  • Theresa said:

    I had not yet seen (or looked for) a ready-made recipe. I’ve seen many dry recipes, but this one I’ll have to try! I’ve been weeding out all those soups in my home lately so this is perfect timing! Thank you so much for (re)posting it! :~)

  • Kendra at New Life On A Homestead (author) said:

    I hope you try it, Theresa!! :) It’s really yummy.

  • Corine said:

    Ppl are saying you can freeze it? Since when can you freeze something with milk and not have it separate? This baffles me…Please, correct me if I’m wrong as it would be an awesome way to avoid more of the processed crap.

  • Anita said:

    Hi, looks yummy but where’s the chicken????

  • Kendra at New Life On A Homestead (author) said:

    Anita,

    It’s in the bouillon. But feel free to add some bits of cooked chicken as well!

  • Kendra at New Life On A Homestead (author) said:

    Corine,

    If it separates, you can always blend it back together when thawed and reheated.

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