Easy Homemade Cream Of Chicken Soup For Cooking
Whats a staple canned good that most of our grandmothers and mothers regularly kept on hand?
Whats the base of many a casserole, soup, and sauce recipe?
Whats so much better if you make it yourself?
The answer to all of the above is Cream of Chicken Soup.
Canned cream of chicken soup has been around for generations as a shortcut not just to soup but to any recipe that called for a velouté , a basic white sauce made with a stock.
A white sauce isnt hard to make, but at the dawn of commercial convenience foods, having some canned short cuts was a welcome respite to many a home cook. Unfortunately, we began to believe that making these convenience foods from scratch was too difficult, and we became reliant on the commercial products.
If youve come to the conclusion that homemade tastes better and costs less than commercial items , then this recipe is for you!
Many folks have horror stories about canned cream soups. Early in our marriage, my husband declined the recipes I grew up because hed been so weirded out by the metallic flavor of canned cream soups.
And the fact that his mom served it as a soup. Plain.
When he explained that story, I knew exactly what he meant. I had had a positive first exposure to cream of chicken soup, made from scratch, at a little cafe with my Aunt Cass in downtown Winona, Minnesota.
When we got back home to California, I asked my mom if I could have a can of cream of chicken soup for my lunch. She warned me that it wouldnt taste the same.
Skip The Canned Stuff
Whether you are trying to eat more whole foods and staying away from processed ones, or you just plain ran out of the canned versionthis cream of chicken soup is for you! Not only is it delicious, but easy to make!
This delish version only requires a handful of ingredients that you probably already have on hand. Homemade Cream of Chicken soup is great for thickening, adding flavor, and making sauces. Use it any recipe that you would use the canned version, or create your own dish of yumminess!
This soup could be use as a belly-filling meal on its own. This hearty and comforting creamy chickensoup will keep you cozy all night long.
Gluten Free Cream Of Chicken Soup
Yield: Cook Time: Total Time:
Easy gluten free cream of chicken soup to substitute for canned condensed cream of chicken soup in all of your favorite recipes. It takes only 10 minutes to mix this up on the stove, and it is creamy and delicious. It is also delicious by the bowl.
- 3 tablespoons Butter, Or olive oil
- 3 tablespoons Rice Flour
- ¾ cup Chicken Broth, Or vegetable broth
- ½ cup Milk, Dairy or non-dairy
- ¼ teaspoon Dried Parsley
Read Also: Campbell’s Cream Of Chicken Soup Gluten-free
How To Make Cream Of Chicken Soup
A thick and creamy soup starts with a really good roux! After that, its as easy as 1-2-3!
VARIATIONSAdd jalapenos for a zing or shredded cheese for a cheesy flavor!
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later .
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Why This Recipe Works
Homemade cream of chicken soup is a great replacement for the canned version. Though Im not one to scoff at the use of canned items, as I use them in many of my recipes simply due to ease of use and less prep work . But with this recipe, it boils down to the comfort of knowing exactly what is going into your mixture using 4 pantry staple ingredients plus a combination of seasonings.
Cream of chicken soup is a key ingredient in so many comforting recipes like chicken and dumpling casserole or Mexican chicken casserole. It adds creaminess, thickness, and flavor to tons of hot dishes.
How To Make Cream Of Chicken Soup At Home
Buying the canned cream of chicken soup might be cheap, but youll also get a cheap-tasting soup, so why not make it at home? Its super easy, and it wont cost you more than what youd spend on the canned stuff.
- sautee the onion, then add the vegetables and stir
- add the butter and flour, and mix to avoid lumps
- in go the chicken stock and milk, and leave to simmer until the veggies are cooked, and the soup is slightly thick from the flour
- add the shredded chicken, and season to taste
And thats that, a lovely soup ready in less than 30 minutes. You can use any vegetables you like, not just the ones I used, they certainly give more flavour and up the nutritional value. Serve with crutons and fresh parsley, it will taste amazing!
You May Like: Is Lipton Soup Mix Gluten Free
How To Make Chicken Stock
The best part about homemade chicken stock? Enjoying Ina Gartens perfect roast chicken recipe first!
Its no big deal, Ive only been meaning to put a homemade chicken stock recipe on the blog for like 5 years now.
Welp, better late than never, folks!
I cant stress enough how much better your soups, stews, sauces, and basically any recipe will taste when you use homemade chicken stock instead of the boxed or canned stuff.
Lets get into some of the info you need to know!
Tips To Make The Best Creamy Chicken Soup
Using flour to thicken the soup, plus the milk added later will make the soup have that creamy consistency that makes this soup special. Cream of vegetable soups dont usually need flour, since the vegetables are usually either mashed or blended and that thickens the soup.
For a gluten free version, the flour can be replaced with cornflour, just mix about a tablespoon with 2-3 tablespoons of cold eater and stir well then add it to the soup when its nearly ready.
You will notice that no actual cream has been added, and to be true, its not really needed, the milk does a brilliant job, if you use a full-fat one. I would wholeheartedly recommend you go for full-fat dairy products when you cook, the low-fat/0-fat ones cant possibly add the flavour we want.
Or at least, choose the semi-skimmed milk, but not he skimmed one. I usually joke that the skimmed milk is nothing but coloured water, since it tastes nothing like milk. But thats entirely my opinion anyway.
If you want this soup extra rich, feel free to add cooked rice too at the same time you add the cooked chicken. I wouldnt go for more than half a cup though, especially that there are plenty of veggies in there anyway.
So, get a bowl ready, and enjoy this Cream of Chicken Soup, its sheer goodness, and absolutely fantastic after a long day, be it working day, shopping day, or even just lazy day. A treat is a treat regardless.
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Perfect For A Meal Delivery
I could totally see this chicken gnocchi soup being a great bring-to-a-new-mom-or-sick-friend type of meal. Its easy to throw together, its got that basic-yummy flavor that families love, theres some redeeming vegetables in with all that creamy awesomeness, it saves well in the fridge or freezer win, win, win, all around.
I have brought it to a few friends with a loaf of the Miracle No-Knead Bread and the bread + the chicken gnocchi soup combo get rave reviews every time.
Match made in heaven, Id say.
This recipe was adapted from Jessicas version she introduced me to the genius of using evaporated milk!
Cream Of Chicken Soup Ingredients
- Chicken Broth: Obviously dont sub with vegetable or beef broth
- Poultry Seasoning: Adds a deep rich chicken flavor
- Onion and Garlic Powder: The power house of powders
- Salt and pepper: Add more or less to taste
- Dried Parsley: Adds color and flavor
- Paprika: Adds zest and color
- Milk: The base for the cream soup
- Flour: Thickens the soup
Read Also: Campbells Chicken And Broccoli Casserole Recipe
How Do You Make Gnocchi
To me, crockpot chicken gnocchi soup means something that can be quickly and easily tossed together and tastes best when using good, quality ingredients.
If I dont just *happen* to have some fresh homemade gnocchi laying around , then store-bought gnocchi it is. Those savory fluffy little bites of airy perfection cook up just right when stirred in at the end of cook time for this soup.
Can You Freeze Homemade Cream Of Chicken Soup
Yes! To freeze, allow the soup to cool completely and then store in a freezer-safe container for up to 2 months.
To use, remove from the freezer and allow to thaw in the refrigerator overnight. Then, allow to reach room temperature prior to using, or defrost in the microwave on 50% at 20-second intervals, stirring between each interval.
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Cream Of Chicken Soup
I literally stood in my kitchen with an open can of condensed Cream of Chicken Soup, and a pot of this homemade version, and took a spoon to each one to perform a very serious taste-test to compare the two.
All of a sudden, I was hyper-aware as to how processed it tasted from a can compared to the soothing and comforting homemade version.
Since this recipe is freezer-friendly and can be easily stored in can-sized portions, I think we should all try to take our cooking to the next level by making our favorite casseroles and soups with this Cream of Chicken Soup recipe whenever we can.
How Is This Homemade Cream Of Chicken Soup Recipe So Much Healthier
Let’s talk about what is left out of this homemade version. Here are a few ingredients listed on the last can I have in my pantry: modified cornstarch, soybean oil, MSG, soy protein concentrate, natural flavors, yeast extract, autolyzed yeast extract, disodium phosphate…UGH!
My inspiration came from this recipe by Raising Generations Nourished. I changed it just a bit to fit my taste and to use ingredients that I normally have on hand. I have to say that this is a keeper of a recipe.
In fact, I will never buy another can of Cream of Chicken Soup!
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What Is Cream Of Chicken Soup Made Of
Whenever possible I like to cook with plain old ingredients. While the convenience of mixes and canned sauces is nice, I feel better about feeding my family just real food whenever possible.
Making homemade cream of chicken soup is basically the epitome of this! What is more processed than canned cream soup?! Ha.
Check out the ingredients list:
- Butter
- Cooked Chicken
Can I Freeze This
Yes, I usually make a bulk batch of this recipe. You can easily scale the recipe with the recipe card below. Just tap the arrow up to however many cups you want to make and the recipe will adjust.
Cook a bulk batch and then divide the soup into 2-cup portions and stash them in the freezer. Homemade convenience at its finest!
I do freeze soups and sauces in glass canning jars as well as plastic containers.
If youre going to use glass jars, leave the lids off, allow for extra headspace , and chill completely. Then freeze until firm, without the lids. Once the soup is frozen solid, lightly twist the caps on.
Your mileage may vary. Breakage can occur. Use other containers for freezing if you prefer.
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How To Make Chicken Gnocchi Soup
There are only three steps here. THREE. You can do this.
So easy, so good. Serve it with a delicious little green salad and youre in dinner business.
What Can You Make With Gluten Free Cream Of Chicken Soup
A few months ago my sister-in-law called me because she was making dinner for a friend who had a kiddo with a gluten-intolerance and wanted to know what she could substitute for canned cream of chicken soup.
I’ve been thinking about developing this recipe ever since.
It is perfect for using in all of your favorite creamy casserole recipes.
I love using this gluten free condensed cream of chicken souprecipe in my gluten free tater tot casserole and gluten free green bean casserole.
You can make any flavor that you want by sautéing chopped mushrooms, celery, or cooked chicken in the butter before adding the rice flour.
Also Check: Pillsbury Chicken Pot Pie Recipe With Cream Of Chicken Soup
To Use Frozen Cream Of Chicken Soup
Let your frozen gluten free chicken soup thaw completely before using. You can move it to the fridge to thaw if you have 8-24 hours.
If you need to quickly thaw your gluten free chicken soup, place the freezer bag in a bowl with cool water.
Refresh the water every 15 minutes or so until it is thawed.
You can speed the thawing process up in the microwave.
Once your gf chicken soup has thawed enough to remove from the freezer bag, place the frozen GF chicken soup in a microwave safe container and heat at 50% power in 30 second increments until thawed.
This recipe is so easy, and it adapts to fit any dietary needs.
What I Love About This Cream Of Chicken Soup Recipe
I love all the massive flavor embedded in this smooth rich cream of chicken soup recipe. This stuff is so good you may never buy the canned variety again. Who could blame you?
This cream of chicken soup recipe doesnt disappoint and there are even more great reasons to love it.
- Wholesome recipe with intense flavor
- Can be ready in about an hour
- Full of nutritious veggies
- The luscious, velvety texture
Don’t Miss: Aldi Chicken Stock
Does Cream Of Chicken Soup Have Dairy In It
From the ingredients list, you can tell that theres dairy in the form of butter and milk. However, if you want to make a dairy-free version, you can use oil for the butter and nut- or coconut-milk for the milk.
Obviously, youll have some flavor changes, depending on what substitutes you use, but the texture should be similar.
What Can I Use This Soup For
If you grew up enjoying casseroles made with canned cream of chicken soup, youre in for a treat when you make this homemade alternative!
Try it in these casseroles:
You can use this Homemade Cream of Chicken Soup recipe in all your favorite casseroles, but you can also use it as a soup starter. I love it as a shortcut for Creamy Chicken Noodle Soup.
Thin it a bit as is with some broth or stock and you can even serve it for your soup course as Cream of Chicken Soup itself. Amen! Hallelujah!
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Homemade Cream Of Chicken Soup Recipe
Soup and Stew 20 mins
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This Homemade Cream of Chicken Soup recipe is an essential in so many delicious dishes. Made with basic ingredients of butter, flour, chicken stock, milk and seasonings, youll turn to this cream of chicken soup recipe time and again.
There are so many family favorite recipes that call for cream of chicken soup, from my familys favorite chicken and rice casserole, my Grandmothers famous cornbread dressing and in our favorite chicken pot pie! YUM!
While I dont have an issue with the convenience of opening a can of it from time to time, I do like to know more about what all is in the food I prepare for my family and realistically, I like being able to whip up a batch myself with just a few simple ingredients that I always have on hand.
Get The Right Texture
What if its too thin / thick?
- If it is too thin, add in a slurry of cornstarch and water. Do this in equal parts, try 1 tablespoon of cornstarch and 1 tablespoon of water.
- If it is too thick, add in extra milk or chicken stock.
How to keep from getting lumpy? The lumps in your soup could be from flour not being properly incorporated. This can be avoided by creating a flour slurry that you add to the stock. Take your flour and start adding the milk from your recipe until it forms a slurry. Mix your flour and milk until there are no lumps. Then add this slurry to your stock as well as any extra milk.
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