Just for people who might use the milk suggestion- *dont* use condensed milk. Hi, Jasria! But there’s something nice about feeling like you’re using milk and flour and chicken broth in a recipe instead of an unnaturally jiggly mystery substance, yeah? So here’s the really exciting thing → I made this because I needed it for a down-home comforting Minnesota winter night casserole with chicken and brown rice that you’re going to be seeing later this week. This is equivalent to the condensed version (straight from the can). Miss Amy what I want to tell you take the recipe step by step for you to get it. I am all for making homemade versions of things that are unnaturally jiggly when they’re store bought. I portion it out into snack sized ziplocks and pull them out whenever I need them. Rate this recipe Love this! I just made this and it’s delicious however, I have some lumps from the flour that I can’t whisk out. This is equivalent to one 10.75 ounce can of cream of chicken soup. I made this last night and it was amazing! Powered by WordPress, Roasted Veggie Tart with Gouda and Herbed Cream Cheese », Shelby @ Go Eat and Repeat recently posted…, Jennifer @ Show Me the Yummy recently posted…, Kelly – Life Made Sweeter recently posted…, Gayle @ Pumpkin ‘N Spice recently posted…, Thalia @ butter and brioche recently posted…. Our classic Cream of Chicken soup is a smooth, rich combination of high-quality chicken stock, cream, and tender chicken … It’s so easy. ; 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 have a casserole recipe that I’ve wanted to “clean up” and it includes a can of cream of chicken soup. I'm Lindsay: former 4th grade teacher, now full time blogger. The soup may separate slightly on thawing, but a quick whisk will make it perfect again. I’m thinking about getting a patten and selling the recipe in CookBook. What IS your soapbox food issue?! The seasoning possibilities are really open-ended. Make this soup because it’s good, not because of some silly story. LOL. I’m pretty sure she meant evaporated milk . My husband Bjork and I live in Minnesota. Once butter is melted, whisk in the flour until a paste forms. Love it! Then, gradually … And you can’t get a “patent” for a recipe since anyone is free to make it in any way they wish. Good question. In a medium saucepan over medium-high heat, melt butter. I love this soup, because everything I make using the canned version tastes like the canned soup, very artificial (canned cream of mushroom tastes fine to me, weird). 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. (Guess what tonight’s dinner is… You betcha, we’re having condensed canned cream of chicken soup over noodles… Good old’ Minnesota comfort food… All white/cream colored, except for the dried parsley flakes. 1 1/2 cups veggie broth . Thanks for sharing your recipe. Every one of my grandma’s secret dinner recipes calls for a can of cream of chicken soup (thanks for not judging). I love how simple this is! I use spices to taste but my guess would be 1/4 teaspoon each. I love simple recipes for pantry staples that can be swapped out for a homemade version! Really excited to try this out. Would this recipe be for cream of chicken soup in its unconstituted form, or ready to use? I’ve made and frozen this a number of times and had great success. In a 3 quart saucepan, heat oil. ★☆ Looking forward to your chicken/rice casserole recipe! My Grandma taught this special recipe to me. I made this to use in a hash brown casserole and got rave reviews from my family. I CANNOT wait for your chicken and rice casserole recipe. So much better than canned. Meanwhile, in a small bowl, whisk the flour and seasonings into the remaining 1 cup milk until a … Can I make these cream soups salt free. 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. Follow directions on container We portioned our soup out into 10 oz portions (so it would be easy to substitute in recipes) and froze it. Thanks so much! May I know what kind of milk should I use? It would also work great as a roux to make a creamy chicken vegetable soup. Casseroles rejoice! Keywords: homemade cream of chicken soup, cream of chicken soup, condensed cream of chicken, Tag @pinchofyum on Instagram and hashtag it #pinchofyum. Casserole coming right up. What do you think? I knew there had to be a way to make this kind of thing at home. Holy moly this is easy! Would sifting the flour first help or should I just take an immersion blender to it? I love talking with people about food, and I'm so glad you're here. Garlic, salt, pepper as spices. I like to put cinnamon on toast, with a little butter and some sugar, and cook it until it is nice and warm. It is stable to freeze – hence all the people who freeze milk – and is made extra stable by being cooked with flour. Thank you for creating this recipe. Except Fruity Pebbles. has been around a hundred years but you can find it in all sorts of cookbooks. The mixture will thicken a bit as it cools. I really try not to use processed foods except for chicken broth. Most cream soups tend to separate in the freezer into a watery mess, not the same consistency at all. Good luck, sweetie! , Metro Ayala! ;)) ingredients in canned soups. 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. I have never made cream of chicken at home (although there is definitely plenty of plain old chicken broth happening). Milk doesn’t curdle after being frozen (you may be confusing it with cream). I always rely on my commenters to help me be more clear in my instructions! One thing you could possibly try to make it freezer friendly is to subsitute dried or condensed milk. First things first. 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. Brilliant. ★☆ That’s it. Hi Lindsay! No fuss, no worry. I make a casserole (often) that calls for cream of chicken soup and I’ve always used canned. In a recipe. I think sharing your grandmothers recipe would be wonderful, although selling would be hard. I love this! 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. This one doesn’t overpower other ingredients and is outstanding for chicken pot pie. Melt the butter in a large soup pot over medium heat. Just change up the seasonings…You can adjust thickening with milk or broth. But there are those of us who enjoy the old recipes from the past, and are always looking for them. Wow that looks tasty!…looks pretty simple too! I know it’s been awhile since you posted, but I have a friend with the exact same thoughts! I had no idea how to get around that. Everyone knows how to make cinna-sugar toast. Let this form a paste, or roux. 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