Use this real food version of the red store bought condensed cream of chicken soup can for all your creamy dreamy casserole needs!
First week of October?! What!
Before you know it we’ll be carving turkeys, slicing pies, simmering hot cocoa, and baking cookies! And before you think this real foodie is going to take away all of your winter and holiday fun food, let me let you in on a little secret…
This Midwest girl loves her comfort food.
Plain and simple. Food is meant to be enjoyed and savored! And I am not about to go all food police on you in the next few months while we enjoy the holidays…promise.
That doesn’t mean I am going to compromise on ingredients though.
You can still have many of your favorite winter foods without the mile long labels of junky ingredients. Sometimes it is as simple as taking your favorite casserole from your childhood, and ditching the red can of Cream of MSG Soup…I mean Cream of Chicken Soup 🙂
I have a couple of staple casseroles I make throughout the fall and winter months, and I am not ashamed to say we have them 2- 3 times per month. They are filled with nourishing ingredients, and make for a super quick, filling dinner.
Just like the red can from the store without the junk!
With a handful of simple, real ingredients, this cream of chicken soup is full of flavor, and I am convinced my version would pass a blind taste test with the red can. It is amazingly the same in flavor.
Making this a time saver
And I hope you know by now that as much as I really do love to cook, I don’t love to spend all day in the kitchen. I have 3 little ones 5 years old and under, and among school drop offs and pick ups, piles of laundry, potty training, and cleaning, I don’t have time for fancy kitchen operations every day.
When I make something, I am in batch mode so I don’t have to make it again for a while. This recipe makes 7 pints of soup – that’s 7 cans! I don’t make this recipe more than a couple times a winter! They pull out of the freezer and dump into whatever you are making just as convenient as the red can.
- 3-4 TB friendly fat to cook in (butter, coconut oil, lard)
- 3 medium onions, coarsely chopped
- 7 cloves garlic, coarsely chopped
- 2 quarts chicken bone broth (Preferably homemade – see Tips section for how to make your own in the slow cooker!)
- 2 TB organic all purpose season or poultry season
- 2 tsp parsley
- ¼ tsp paprika
- 6 cups whole milk or coconut milk
- 1 ½ cups white rice flour
- Sea salt/pepper to taste (You will want to make this quite salty to mimic the canned soup you are used too. I use a good few TB – my bone broth is not seasoned keep in mind. Remember this is a condensed soup so it will be thinned out in a casserole or soup with other ingredients so the saltiness will stretch.)
- Saute your onion in the friendly fat for 5-7 minutes to soften and sweeten. Use a pinch of salt to bring out the juices and sweeten.
- Add the garlic and cook for a minute.
- Add the stock and seasoning and bring to a boil. Reduce to a simmer for a few minutes.
- Use a handheld blender to blend up the onions in the stock – can use a blender if you don’t have a handheld.
- Bring the soup back up to a simmer while you whisk together the milk and flour in a mixing bowl until combined.
- Add the milk/flour mixture to the simmering soup and keep your whisk going in the pot until the soup is nice and thick. This can take a good 10 minutes. It will thicken up more as it cools.
- Store in the fridge a few days or in the freezer for months. 1 pint of the condensed soup equals 1 can of condensed cream of chicken soup in your recipes.
- This batch makes 7 pints of soup – that’s 7 cans of condensed soup you would buy at the store. If your recipe calls for one can of cream of chicken soup, you can use 1 pint of homemade.
- Remember the consistency is condensed – just like the condensed soup you are used to. It is thick – if you wish for it to be thinned out you can add more broth and/or milk.
- If you are wanting more of a cream of mushroom soup you can use roasted mushroom broth, add mushrooms to the sauté in the beginning and back off on the all purpose season.
- It is so worth making your own chicken bone broth for recipes like this! The added nutrients and gelatin are fantastic – and it doesn’t get any easier than doing it in the slow cooker! You can make bone broth in your slow cooker or Instant Pot too!
- For the purposes of measurement in “can” mode I do like using pint containers for storage. As pretty as glass jars are (and I do use them when I have them around), I like these BPA free pint freezer containers because they are inexpensive, stack up easy, and they work 🙂
- I have tried grain free…believe me – I have tried. My coconut flour and my almond flour attempts were major fails. The closest you will get would be tapioca flour but it will not be the same texture you are used to. It will work if you really have to be grain free, but again the texture is going to be more “goopy/slimy” versus thick and creamy.
- Here is what an immersion blender looks like – You can blend it up right in the pot and save on cleaning and time! It is possibly one of my most used kitchen tools – I love it!
- I love, love (love!) this brand of all purpose seasoning and use it in so many things – you will not be disappointed! This is my favorite poultry seasoning too – both work just as well.