Tuesday, July 10, 2012

Homemade Cream of Chicken Soup

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Before you stop reading thinking this is way too much work, stop.  It only took me 15 minutes!!!

I had a reader ask me a while back about not using canned soups because of the MSG and all the other chemicals that end up in that stuff that we don't know about.  Personally, I do like to know what is in the food I eat.  Again, I can't help but think that so many of the cancers and other diseases and developmental problems are coming from environmental contaminants.  Okay, enough of my personal rant.

I set out to make a homemade Cream of Chicken Soup.  I knew that I would need flour, milk, and chicken stock.  Those are you basics.  From there, open up your spice cabinet and have fun and do some taste testing.  Here is what I ended up with and put in the freezer today.  I have read from other people that it is okay to freeze this and use in cooking.  We shall see...try at your own risk!!!!

Aimee's Homemade Cream of Chicken Soup

3 cups of milk (I used Organic lowfat)
3 cups of chicken broth (I used Swanson's certified organic)
1 1/2 cups of flour
1 tsp poultry seasoning (makes sense, right?)
1/2 tsp of garlic salt (I was out of garlic powder)
a dash of paprika (my personal go-to seasoning)
a hint of ground sage
a bit of Mrs. Dash's Table Blend seasoning
salt and pepper to taste

Directions:  Bring broth and seasonings to a boil.  Meanwhile whisk the flour into the milk.  Stir briskly into the broth mixture until thick and creamy.  Split into 4 small freezer bags.  Makes about 48 oz (4 bags, 12 oz each).

Feel free to double or triple the recipe!



  1. Love this! Thanks for sharing! We would love to have you link up some of your recipes over at our party!


  2. This is a great soup recipe. Would you link it with my link party this week. You can find it at
    It is called Wednesdays Adorned From Above Link Party.
    I hope to see you there. Have a great Day.
    Debi Bolocofsky
    Adorned From Above

  3. Thank you for linking this up also at http://www.FineCraftGuild.com

  4. So excited for this recipe! Prior to becoming gluten intolerant I used Campbells creamed soups in a lot of our meals. Since they all have wheat in them, I've been having to purchase the only gluten free creamed soup in our local market at 2.97 a can!! Kills me every time, but I could never figure out a substitute for it in the recipes I'm trying to make-over into gluten free. Can't wait to try this!

  5. So how did this freeze? Just curious- love your recipes!

  6. Is the final product condensed like out of the can? Or is it as if you've added water/milk?

  7. Before I make such a big batch...can this be canned instead of frozen...and would it last longer. I would like your thoughts on this. Thank you. Linda

    1. You cannot can products that have milk or flour in them. Something about it lowering the cooking temp and increasing the risk of sickness.

  8. I'm curious if I could use either 1% milk or Skim?

  9. I have used a homemade condensed soup recipe that is stored in the pantry powdered and than I add water. http://www.grouprecipes.com/55937/healthy-and-gluten-free-cream-soup-dry-mix.html

  10. Aimee, thank you so much. The soup turned out perfect and the chicken casserole with rice was YUMMY - I had to use regular rice as that's what I had on hand, but oh, my, it was so good. Thank you for sharing!


So glad you stopped by! I'd love to hear your thoughts!

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