Hi Lisa, The texture can get lumpy really quickly so I suggest keeping the heat as low as possible and whisking continuously for a more smooth consistency. This makes about 2 cans worth, and is perfect for casseroles! My brain couldn’t process this for some reason. Tie the parsley sprigs, thyme, and … Be sure to break up any lumps. Now, I can make my own! I think you didn't follow the recipe correctly, and because of that your review is extremely unfair and inaccurate. Whisk together the remaining milk and the flour until smooth, and whisk the milk mixture into the hot stock mixture. Mix to combine, then add salt, Spices, … Learn how to make this classic winter warmer with recipes from around the world. Bring to a low boil. I actually wanted to eat the soup, not just add it to a casserole. Pour in the broth and bring to a boil while whisking constantly. Ingredients. 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. Garnish the cream of chicken soup with more shreds of cooked chicken, a swirl of cream and a sprinkling of parsley. 2 cups (1 pint) of soup = 1 can of Cream of Chicken Soup. I’ve made and frozen this a number of times and had great success. Keep whisking continuously to avoid lumps until the soup comes almost to a boil and thickens. Just four ingredients and sooo delicious! Turn down the heat; add the cooked chicken and simmer for 5-10 minutes. The recipes I used it for were boring - tried adding some chicken bouillon but didn't help much. Hmm! Are you ready to learn how freaking easy it is to make this cream of chicken soup?… Place all of the ingredients in a medium cast-iron skillet or Dutch oven. Reheat gently, then divide between warmed bowls. I knew there had to be a way to make this kind of thing at home. Casserole coming right up. Thank you for sharing this! Love it! ★☆ Thank you for sharing this recipe! And no way to avoid lumps. Rate this recipe Something with a little more fat content should work here – something like whole milk. I thought I'd share and made it public so if anyone cares to they can check it out. Percent Daily Values are based on a 2,000 calorie diet. 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. Still tasted like peppered flour. Just change up the seasonings…You can adjust thickening with milk or broth. ★☆ 1 batch= two (10.5 oz.) Make this Homemade Condensed Cream of Chicken Soup to replace that can from the grocery store. May I know what kind of milk should I use? Whisk in the remaining flour until well combined. My husband Bjork and I live in Minnesota. I like to put cinnamon on toast, with a little butter and some sugar, and cook it until it is nice and warm. I had no idea how to get around that. Would this recipe be for cream of chicken soup in its unconstituted form, or ready to use? This sounds great, but I am a little confused on the instructions. In a medium saucepan, combine broth, spices, salt, and pepper. Hi Lindsay! Can I make these cream soups salt free. One spoonful of this creamy soup is full of tender pieces of chicken, a soft crunch from the celery and carrots, and flavorful herbs. 1/8 teaspoon celery salt. Cream of chicken soup is so easy and economical to make, there’s no reason to buy the store-bought stuff. That Senomyx (and Pepsi, etc…) hoax was debunked years ago. Why is a Minnesotan using the word casserole? I am all for making homemade versions of things that are unnaturally jiggly when they’re store bought. In a separate bowl, whisk together milk and flour until the flour is dissolved. What makes tiffany thinks her information is true? How was that debunked again Sandytoes? Ran out of cream of mushroom soup for another recipe so converted this recipe. Yes but ‘oatmeal candy’ or ‘no cook oatmeal and peanut butter candy’ and ‘divinty’ etc. I love to have it on hand during the cold months to add to comfort food meals or serve alone with a piece of crusty bread and some fresh parsley sprinkled on top. Holy moly this is easy! Speaking of flour - WOW!! I love this! Continue to simmer and stir/whisk until the mixture is smooth and thick, 5-10 minutes. I could not believe how much better I felt after eating just one bowl. I have never made cream of chicken at home (although there is definitely plenty of plain old chicken broth happening). 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. Whisk frequently as the butter melts. What a sheep shame…. The seasoning possibilities are really open-ended. I finally just stopped buying but I do miss some dishes using cream soups. To find the directions google “crockpot chicken broth” and there you go. Tag @pinchofyum on Instagram so we can find you! Add comma separated list of ingredients to exclude from recipe. I made this last night and it was amazing! What you Need to Make Stove Stop Stuffing. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Really excited to try this out. You put liquid into globby stuff not the other way around. Bring to a boil then reduce the heat to a simmer. Once butter is melted, whisk in the flour until a paste forms. Would this recipe be equivalent the condensed version like out of the can or the reconstituted version after you add that extra milk to the store bought kind? For best flavor, mix the pan drippings from a roasted chicken into enough chicken stock to equal 1 1/2 cups and continue with the recipe as directed. No gift befits the food-obsessed people in your life like a cookbook. I followed the directions except I halved he recipe (only needed one can of soup) - it turned out great and I was very pleased with the results. Whisk together the remaining milk and the flour until smooth, and whisk the milk mixture into the … I think you didn't follow the recipe correctly, and because of that your review is extremely unfair and inaccurate. I portion it out into snack sized ziplocks and pull them out whenever I need them. ), Sounds like it would freeze fine but the bigger question is – how did you find Swanson’s broth in the Philippines? Place 1 tablespoon of chicken stock in a saucepan over medium-low heat, and cook and stir the onion and garlic in the broth until they are softened, about 3 minutes. I hate all of the “processy” (you know what I mean. It can take the “home-made” feel out of the recipe. It’s great for thickening, adding flavor, and making sauces. Cook, stirring occasionally until thickened. This tastes much better than anything you buy in a tin! I'm Lindsay: former 4th grade teacher, now full time blogger. Homemade Cream of Chicken Soup. I love how simple this is! Today is a good day to make your own homemade cream of chicken soup. Keywords: homemade cream of chicken soup, cream of chicken soup, condensed cream of chicken, Tag @pinchofyum on Instagram and hashtag it #pinchofyum. It will be just as thick as the canned stuff. Instructions. Meanwhile, in a small bowl, whisk the flour and seasonings into the remaining 1 cup milk until a … You saved Cream of Chicken Soup From Scratch to your. 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. Mix in the flour to make the roux. Whether you prefer homemade or just don’t have a can on hand, this cream of chicken soup recipe is the perfect substitution and is ready in minutes. I'm not sure if I plan to submit it with Allrecipes just yet so that's the only reason I mention it. Good question. Who would have thought it would just be three ingredients, love it! We have to cook gluten free in our home so a simple switch of flour and we have a gluten free soup base for many of my casserole recipies. Perfect in my recipe for Chicken Vol au Vent. Wow that looks tasty!…looks pretty simple too! 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. BUTTER FLOUR. ★☆ Bring the mixture to a boil, cook and stir for about 2 minutes (until soup has thickened). Combine the chicken broth and 1/2 cup of the milk in a large saucepan. Maybe use a vegetable broth for cream of mushroom instead of chicken. Bring to a low boil. Guess I get to be the first party pooper for this recipe. Add flour to the pan, and whisk together to make a roux (about 1 to 1.5 minutes) Add the chicken broth and milk, and whisk together to smooth out the lumps. SO easy. ★☆, I’m so glad you shared this- what a great idea. Depending on what recipe I’m using it for I sometimes even just pop in the frozen cube. Everyone knows how to make cinna-sugar toast. For a gluten-free version of Cream of Chicken Soup, use 1:1 Gluten Free Flour blend in place of regular flour. 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). I added spices to flavor this homemade soup, and it is delicious! I made this because it’s come to my attention that Campbell Soups are affiliated with Senomyx, a company that extracts stem cells from the kidneys of aborted babies to make flavorings for food. Looking forward to your chicken/rice casserole recipe! Garlic, salt, pepper as spices. It would also work great as a roux to make a creamy chicken vegetable soup. Now this is just a "FYI" - but I decided to create my own version of this soup (which is located in my "recipe box"). The mixture will thicken a bit as it cools. I never would have thought to do this, awesome! Not to burst a bubble, but this is a classic white sauce, albeit flavored. Thank you! So excited to have another alternative to condensed soups! I stopped using canned foods, so this is my alternative. It is stable to freeze – hence all the people who freeze milk – and is made extra stable by being cooked with flour. Thanks for sharing your recipe. Great base but it is definitely a condensed soup. I’m not much of a canned condensed soup person either so this here is just perfect! Would sifting the flour first help or should I just take an immersion blender to it? What IS your soapbox food issue?! Meanwhile, in a small bowl, whisk the flour and seasonings into the remaining 1 cup milk until a smooth, thick mixture forms. Next, add chicken stock and milk, and whisk it well to ensure that the ingredients are fully incorporated. I have a casserole recipe that I’ve wanted to “clean up” and it includes a can of cream of chicken soup. Amount is based on available nutrient data. I changed it up a little bit and used only butter, salt and little pepper for seasoning. I CANNOT wait for your chicken and rice casserole recipe. 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. 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. 1/2 cup milk. , Perfect! I can only imagine how much better they would be with HOMEMADE soup! 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. I use corn starch as a thickener Transfer back into the soup pot, add as much cream as you like and season with salt and pepper. Do you combine the broth and the milk or do you only bring the broth to a low boil so that you can add the milk to the flour/seasoning mixture. I don’t like canned cream of chicken soup so this recipe is a keeper! Melt butter in a saucepan. In a small bowl, whisk together milk and flour. Keep in mind that the soup base will taste creamier and … In fact, I have some MN grown wild rice sitting in my cupboard right now . I want to know! cans of soup, each can is about 1 + 1/4 cups. You might think about putting together an ebook of ALLyour grandmothers comforting, delicious recipes and put that out there. It would be less hassle and take less time making the trip for the real thing! I made this to use in a hash brown casserole and got rave reviews from my family. Stir in the onion powder, garlic, celery salt, salt, and pepper. This oh-so versatile soup forms a delicious base for so many recipes. Milk doesn’t curdle after being frozen (you may be confusing it with cream). great idea thanks! Add salt, garlic powder, onion powder, paprika, and black … . Make this soup because it’s good, not because of some silly story. Keep stirring for about 3 minutes and things will start thickening. I made this gluten free w/Bob's Red Mill all purpose flour and added some garlic salt to it to bring up the flavor. I love talking with people about food, and I'm so glad you're here. I tell myself this story that if I use my chicken to make broth I somehow just took all the flavor out the chicken and it’s in the broth. Favorite things include my camera, lake days, and dark chocolate. This is equivalent to one 10.75 ounce can of cream of chicken soup. Thanks!! I hadn’t had anything to eat all day and I polished off the whole pan of soup before I was done. 1/2 cup chicken broth. Also, if you use pan drippings from a roast chicken it tastes worlds better!! Add broth and whisk until smooth. Love finding these kitchen staples! 3. Brilliant. CREAM: I like to use cream because it doesn’t curdle as easily plus it tastes so good in this soup!. Just for people who might use the milk suggestion- *dont* use condensed milk. Thanks! . Allrecipes is part of the Meredith Food Group. My Grandma taught this special recipe to me. First I don't see how one can "whisk" the flour & milk - it's VERY thick and did nothing but get stuck in my whisk which was difficult to get out of there. Hi, Jasria! It’s creamy, it’s dreamy, it’s the perfect definition of comfort food. White sauce works for this recipe, sausage gravy, cream of potato soup. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Continue whisking occasionally and let the mixture come up to a boil. Without your recipe I would not have known where to begin short of going back to the grocery store. Thanks for the comment Holly, I’m glad you liked it. 2 boxes of Stove Top Stuffing Mix; 1 can Campbell’s Cream of Chicken Soup; Casserole Dish; Preheat oven to 350 degrees. Pour the soup into a food processor or blender in batches and puree until smooth. eyeroll X10… mainstream news is constantly proven to be fake constantly. In a small sauce pan, melt butter over medium low heat. So I put a little of the hot milk into the flour glob adding more until it was a consistency that I could put that in the pan. Thank you for creating this recipe. Love this! I think sharing your grandmothers recipe would be wonderful, although selling would be hard. Add milk and whisk until … I’m going to try your homemade soup next time. I always rely on my commenters to help me be more clear in my instructions! Add broth, mix until flour is incorporated, then add milk. Checking this recipe tonite as I see nothing wrong with it . Whisk in half the flour until smooth and cook until the flour has turned a sandy brown color. It should be made clear that it's condensed soup - people also just plain eat cream of chicken soup. 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