I don’t know about you but, every time I buy a can of Cream of Chicken Soup, I think to myself, “You should try to make a homemade version and get rid of all the unnecessary ingredients!
But then, I buy that can, make the recipe that calls for it and forget about it until the next time.
The last time I made Mom’s Chicken Pot Pie, I reached for the can of Cream of Chicken Soup and thought, “This is ridiculous – you know the unhealthy ingredients so, now it’s time to do something about it!”.
My inspiration came from this recipe by Raising Generations Nourished. I changed it just a bit to fit my taste and what is normally in my spice cabinet. 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!
As is true of most recipes, the homemade version is more flavorful and, of course, healthier. When added to Mom’s Chicken Pot Pie, no one guessed that the difference was Homemade Cream of Chicken Soup!
I tend to be a by-the-seat-of-my-pants type of gal! I write out a menu plan so, I do plan ahead to some extent. But, while the following recipe is easy to whip up (only 20 mins.), I don’t always have time to make it, put a recipe together using it, cook it and get it on the table by mealtime! That is where the larger batch comes in.
When I have extra time, I make the large batch. Once made, I let the soup cool completely in freezer bags and freeze. Then, Homemade Cream of Chicken Soup is ready to thaw and use – just dump it out as you would if you had opened a can.
Let’s talk about what is left out of the 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!
Besides the different spices in the homemade version, it only contains five ingredients. That is a big difference since I did not even list all the ones on the store-bought can!
So, by making the homemade version, we are eliminating unnecessary and unhealthy ingredients and adding nutrient dense ones. Making such healthy changes makes me feel so happy and fuzzy inside – doesn’t it you?
I make Homemade Cream of Chicken Soup using my immersion blender (affiliate link) and blend it right in my boiler. If you don’t have an immersion blender, just transfer it to your blender and then return to the boiler to heat if necessary.
Wondering how to substitute homemade for the cans of Cream of Chicken Soup?
2 cups (1 pint) of soup = 1 can of Cream of Chicken Soup.
Homemade Cream of Chicken Soup
yield 2 cups - 12 cups
For 2 cups
- 1 onion, chopped
- 1 c. chicken broth
- 1 c. milk
- 1/4 c. flour or white rice powder for gluten free
- 2 Tbsp butter
- 1 tsp parsley
- 1/2 tsp salt
- 1/4 tsp pepper
For 12 cups
- 3 onions, chopped
- 6 c. chicken broth
- 6 c. milk
- 1 1/2 c. flour or white rice powder for gluten free
- 4 Tbsp butter
- 2 Tbsp parsley
- 1 Tbsp salt
- 1 1/2 tsp pepper
I buy all my sea salt, herbs and spices from my affiliate partner, Starwest Botanicals - they are organic, more flavorful and more aromatic than any others I have tried.
- Saute the onions in butter until translucent.
- Add the broth, spices and bring to a boil.
- Using an immersion blender (or blender), blend until smooth.
- Return to heat and keep the broth mixture simmering.
- Whisk the milk and flour (or rice powder) together in a mixing bowl.
- Pour the milk and flour mixture into the simmering broth whisking as you pour.
- Continue to cook over medium-high heat until thickened - about 10 minutes or longer depending on the quantity of soup being made.
- Adjust salt and pepper to taste.
- Use as desired - Store in the refrigerator - Freezes well.
2 cups (1 pint) of soup = 1 can of Cream of Chicken Soup* Please note that this recipe is used as a substitute for the canned, store-bought version. And it is great! The broth gives a wonderful flavor and you will not be able to tell the difference. If I were serving this alone as a meal, I would add some cooked chicken to it.