How To Make A “Can” of Condensed Cream Of Chicken Soup – A Photo Tutorial

If you are wanting to make a casserole that uses condensed cream soups, you are out of luck if you are dairy or gluten free.   Or maybe you just ran out, don’t want to run to the store, and would like to make your own.  Here is a step by step photo tutorial to help you out.  Making your own cream soups is much easier than one would think.

1.  Cook and cut up 1 to 1 1/2 cup chicken (use canned if you are in a hurry).  Using 1 1/2 cup chicken will give you a very chunky condensed soup.

Blog-ChickenCanSoup2.  In a pan, place 3 T. olive oil and 3 T. tapioca or potato starch.

Blog-Mush73.  Using medium high heat, cook and stir until combined.

Blog-Mush84.  Continue to stir until thickened and bubbly.

Blog-Mush95.  Measure out 1 cup rice milk or other milk of choice.

Blog-Mush106.  Pour milk into pan slowly.

Blog-Mush117.  Add 1/4 tsp. salt, 1/8 tsp. black pepper, 1/8 tsp. garlic powder and 1/8 tsp. onion powder.  (I don’t have three 1/8 tsp. measuring spoons, so I just used 1/4 tsp. spoons and only filled them up half way).

Blog-ChickenCanSoup28.  Cook and stir.

Blog-Mush139.  Continue to cook and stir until really thick.

Blog-Mush1410.  Add your cooked chicken.  Here is your finished product.

Blog-ChickenCanSoup311.  Use anywhere a recipe calls for one can of condensed cream of chicken soup.

If you want to see how to make your own cream of mushroom soup you can read about that here.  I will be making a “can” of condensed tomato soup soon.  Why not subscribe to the blog so you don’t miss the post?

Also shared at Allergy Free Wednesday . Make Your Own Monday .

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10 Responses to How To Make A “Can” of Condensed Cream Of Chicken Soup – A Photo Tutorial

  1. Jordyn says:

    I get here and what is the first thing I see? One of the blessings of this allergy free lifestyle – homemade cream soups!! I’m telling you, once anyone makes one from scratch they will never go back to that can! I give mine some pulses in the blender when done to give it a semi-smooth texture, with smaller bites of meat, but any way you fashion it it’s a winner! Thanks for sharing!

  2. Kendra says:

    Can I “amen” this? I have severe almost visceral dislike for the canned stuff.

  3. susan says:

    So glad to see this. I just made a casserole tonight and was thinking about how unhealthy that can I just dumped in must have been. I’d be willing to bet this tastes so much better too! Thank you for sharing!!

  4. Mel says:

    How long will this keep? Or is better to prepare it as we are going to use it?

    • admin says:

      I would prepare it right before you use it. I’ve tried freezing it before and it was okay, but kind of runny after being frozen.

  5. shirlee says:

    Ive been making my own soups for recipes for years, it was cheaper when i didnt want to spend all that $ on cans. My family loves my cooking n why go back to cans, and healthier, not to mention way cheaper. I make all kinds of variations depending on what im cooking.

    • admin says:

      Thanks for sharing. A great point about being healthier…way less salt etc. Better for anyone regardless of allergies.

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