Would this recipe be for cream of chicken soup in its unconstituted form, or ready to use? I just made some cream of mushroom soup and couldn’t believe how easy and tasty it was. Thanks! Just four ingredients and sooo delicious! I am pinning this to use later! . This is equivalent to one 10.75 ounce can of cream of chicken soup. I use spices to taste but my guess would be 1/4 teaspoon each. Seems like the consistency might get a little weird as it thaws, but it wouldn’t really matter if you were just using it in a recipe. I added spices to flavor this homemade soup, and it is delicious! I CANNOT wait for your chicken and rice casserole recipe. Now, I can make my own! This sounds great, but I am a little confused on the instructions. This I can make with lactose free milk! I made this last night and it was amazing! For a gluten-free version of Cream of Chicken Soup, use 1:1 Gluten Free Flour blend in place of regular flour. . I portion it out into snack sized ziplocks and pull them out whenever I need them. Love finding these kitchen staples! This recipe is much better than the cream of chicken condensed soup.From now on I will use this recipe in my casserole,cheesy hash brown,etc.Thank you for this easy delicious recipe. You *could* freeze this – but because of the milk it would separate and curdle a bit when defrosted, so I wouldn’t really recommend freezing in large batches. ; For a dairy free version of Cream of Chicken Soup, use a vegan butter (like Earth Balance) or olive oil.And in place of the milk, use either additional chicken stock or unsweetened, unflavored non-dairy milk. I’m not much of a canned condensed soup person either so this here is just perfect! The casserole is a favourite around here and I’m willing to bet that with your homemade soup it is going to be in even bigger demand. Yes but ‘oatmeal candy’ or ‘no cook oatmeal and peanut butter candy’ and ‘divinty’ etc. Pour the flour and milk mixture into the saucepan with the broth mixture over low heat and stir continuously, whisking as the mixture simmers. How was that debunked again Sandytoes? We eat a lot of soup in my household so I always like trying new ones out. I love how simple this is! And just to clarify, by cream of chicken soup, I do mean the goopy gloppy condensed stuff that usually comes in a can and is magically useful in all sorts of down-home comforting casseroles, soups, and hot dishes. Thank you! White sauce works for this recipe, sausage gravy, cream of potato soup. And you read that correctly: milk and flour and chicken broth is just about all you need to make this yourself. This looks great – I never used canned foods so this would be a great substitution. No fuss, no worry. One thing you could possibly try to make it freezer friendly is to subsitute dried or condensed milk. Can I make these cream soups salt free. We have a few favorite quick recipes that call for condensed soup, and though I don’t have a huge problem with it personally, it seems that the greater food community frowns upon it (which is understandable). Most cream soups tend to separate in the freezer into a watery mess, not the same consistency at all. Learn more. Bring to a low boil. That Senomyx (and Pepsi, etc…) hoax was debunked years ago. Thank you in advance for your response:). And you can’t get a “patent” for a recipe since anyone is free to make it in any way they wish. P.S. . I haven’t tried it myself though. I know it’s been awhile since you posted, but I have a friend with the exact same thoughts! A little thing about me: I ♡ FOOD. Milk doesn’t curdle after being frozen (you may be confusing it with cream). Just for people who might use the milk suggestion- *dont* use condensed milk. Everyone knows how to make cinna-sugar toast. Greek Yogurt Chocolate Cupcakes with Cream Cheese Frosting, Easy Homemade Fried Donuts with Chocolate Peanut Butter Glaze, Brown Butter Blondies with Salted Speculoos Frosting, Melt the butter in a pot over medium high heat, When the butter is melted, whisk in the flour, Let this cook for about a minute, stirring constantly, Pour in the milk and chicken stock – whisk until combined, Reduce to a simmer and let cook until thickened (it shouldn’t take long – about 5 minutes), The cans of cream of chicken soup from the store contain about 10 oz of soup, which equals 1 1/4 cup. Favorite things include my camera, lake days, and dark chocolate. Did you make a recipe? I went back and changed the wording. My mother, who would be 86 if she was still alive, was making cinnamon toast when she was a five year old child, so your granny didn’t teach you any “secret” recipe, sorry. . , Metro Ayala! I’m pretty sure she meant evaporated milk . Our classic Cream of Chicken soup is a smooth, rich combination of high-quality chicken stock, cream, and tender chicken … Guess what? Why is a Minnesotan using the word casserole? Good, old-fashioned Cream of Chicken Soup, but gluten free and organic with modern twist. I used to be a teacher, and now making food and writing about it online is my full-time job. Let this form a paste, or roux. I always rely on my commenters to help me be more clear in my instructions! I like to put cinnamon on toast, with a little butter and some sugar, and cook it until it is nice and warm. ), Sounds like it would freeze fine but the bigger question is – how did you find Swanson’s broth in the Philippines? Eyeroll…..so misinformed, what a shame. What I told her (and what I do) is to roast the chicken like you would normally, have a nice dinner with it, remove all the meat from the chicken (save for leftovers or another recipe) then make the stock from the carcass. In a 3 quart saucepan, heat oil. ★☆ I never would have thought to do this, awesome! Checking this recipe tonite as I see nothing wrong with it . I make a casserole (often) that calls for cream of chicken soup and I’ve always used canned. Pour in the milk and chicken stock – whisk until combined; Bring the mixture to a boil; Reduce to a simmer and let cook until thickened (it shouldn’t take long – about 5 minutes) Season to taste with salt and pepper; The cans of cream of chicken soup from the store contain about 10 oz of soup, which equals 1 1/4 cup. ★☆ Every one of my grandma’s secret dinner recipes calls for a can of cream of chicken soup (thanks for not judging). Keywords: homemade cream of chicken soup, cream of chicken soup, condensed cream of chicken, Tag @pinchofyum on Instagram and hashtag it #pinchofyum. Thanks. Whether you charge for it is up to you. Follow directions on container Something with a little more fat content should work here – something like whole milk. Our organic soup is a savory blend of roasted chicken, cream and garlic. I hate all of the “processy” (you know what I mean. Hi Lisa, I’m not sure it would freeze well though. It looks so easy. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more. It can take the “home-made” feel out of the recipe. ★☆ What IS your soapbox food issue?! It would also work great as a roux to make a creamy chicken vegetable soup. Good question. Sign up to receive a free eCookbook with my top 25 most popular recipes. First things first. We portioned our soup out into 10 oz portions (so it would be easy to substitute in recipes) and froze it. I have a casserole recipe that I’ve wanted to “clean up” and it includes a can of cream of chicken soup. Rate this recipe I’ve made and frozen this a number of times and had great success. Maybe this is different though, not sure. Brilliant. What is even a crazy better process to making homemade chick broth is take the carcass and put in crockpot with required amt of water and cooking 10 hrs. I’m not sure I have one, except maybe eat chocolate every day? I will make this for sure. Since I’m lactose interlorant, those cream of whatever soups don’t sit well with my tummy. The milk should be divided, so 1/2 cup is added with the broth and then the rest is whisked with the flour.