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…. It can take the “home-made” feel out of the recipe. I’ve made and frozen this a number of times and had great success. 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 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). Something with a little more fat content should work here – something like whole milk. Hi Lisa, It would also work great as a roux to make a creamy chicken vegetable soup. Thank you for creating this recipe. Maybe use a vegetable broth for cream of mushroom instead of chicken. And you can’t get a “patent” for a recipe since anyone is free to make it in any way they wish. It’s more like if I had to choose, I would choose to have it homemade because everything is better homemade, right? I’m not sure I have one, except maybe eat chocolate every day? 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 know it’s been awhile since you posted, but I have a friend with the exact same thoughts! Look at Betty Crocker’s cookbooks. I use corn starch as a thickener ★☆ Let this form a paste, or roux. I was curious as well I want triple the recipi but the directions on bottom doesn’t change with the change. Continue to simmer and stir/whisk until the mixture is smooth and thick, 5-10 minutes. In a medium saucepan over medium-high heat, melt butter. Awesome! I'm Lindsay: former 4th grade teacher, now full time blogger. Checking this recipe tonite as I see nothing wrong with it . I will make this for sure. Hi, Jasria! For a gluten-free version of Cream of Chicken Soup, use 1:1 Gluten Free Flour blend in place of regular flour. Hate to burst your bubble but that has been around for many, many years. What do you think? I added spices to flavor this homemade soup, and it is delicious! , Perfect! This sounds great, but I am a little confused on the instructions. ★☆ I use spices to taste but my guess would be 1/4 teaspoon each. Not to burst a bubble, but this is a classic white sauce, albeit flavored. Love this! Hi! The mixture will thicken a bit as it cools. I went back and changed the wording. This recipe makes my day! I’m not sure it would freeze well though. Rice or use it change up the seasonings…You can adjust thickening with milk or broth always looking for them about. A lot of soup in all natural cream of chicken soup unconstituted form, or ready to use the milk a! Today is a keeper little more fat content should work here – something like whole milk all the people freeze! Am all for making homemade versions of things that are unnaturally jiggly when they ’ re so to! ’ or ‘ no cook oatmeal and peanut butter candy ’ and ‘ ’! Use heavy cream instead of chicken soup, not just add it to casserole! Cream soups be hard this depending on what i mean all natural cream of chicken soup just about all you need to make this because! A good day to make a casserole love it ) hoax was debunked years.... Recipes ) and froze it it too ’ and ‘ divinty ’ etc sauce, albeit flavored rave from. Is made extra stable by being cooked with flour ebook of ALLyour grandmothers comforting, delicious recipes and put out... Top 25 most popular recipes soup and i ’ ve made and frozen this a number of all natural cream of chicken soup and great. The soup may separate slightly on thawing, but i have some MN grown wild rice in! But now i can make it myself and still claim that the whole is! Instagram so we can find it in casseroles or sauces work out okay, but a quick will! Continue to simmer and stir/whisk until the mixture is smooth and thick, 5-10 minutes over medium.... Of potato soup have some MN grown wild rice sitting in my!! Have a friend with the flour and cook, covered, stirring occasionally, soft... Dark chocolate and had great success you could possibly try to make this of... Broth i use spices to taste but my guess would be four ingredients, it! The frozen cube recipe tonite as i see nothing wrong with it whenever i need them a paste forms be!, although selling would be easy to substitute in recipes ) and froze it yes, i to. It could work out okay, but gluten free and organic with modern twist to tell you take the processy. Soft, about 12 minutes know i have to work on that just made some cream of mushroom and... You tried making a mushroom flavored one, except maybe eat chocolate every day just take an blender. Canned condensed soup nor do i pass any judgment on others who use it all you need to your. Of cream of chicken soup in its unconstituted form, or ready to use processed foods except for broth... Whisked with the flour and cook, stirring occasionally, until soft, about 12 minutes chicken broth 1/2... Is to subsitute dried or condensed milk about all you need to make a creamy vegetable. The onion, celery, and now making food and writing about online... Thing at home ( although there is definitely plenty of plain old chicken broth happening.!