S/O: Can you tell me how you make cream of chicken soup?

[*********]

Ok, a little embarassing, but I've never really thought before about making cream of chicken soup from scratch.

 

Don't ask. I only recently discovered that one can *make crackers. :tongue_smilie:

 

(And then I go, 'well duh, of COURSE you can make these things! If you can *buy them, you can *make them, right?')

 

So, I have a few recipes that use cream of chicken soup. I usually just use canned; I'd love to try making my own.

 

I know what a roux is, and how to make it. I can make a white sauce, and that's what I use to start my homemade mac and cheese.

 

I looked around on allrecipes.com, and there's no highly rated cream of chicken soup. Anyone have a favorite, or a tried and true one?

[The Girls' Mom]

In the past, I've made basic white sauce, only using chicken broth for a good portion of the liquid. You can add finely chopped chicken if you want some in it.

[cjzimmer1]

I borrowed the More with Less cookbook from the library and got the basics for it (they have recipes for all the cream of soups (mushroom, chicken, celery etc).

 

Now I just wing it.

 

But for cream of chicken, I melt butter, add the flour, I add milk (because I like the creaminess) and add some chicken boullion cubes for flavor (to taste) and then about 1/2 tsp -1 tsp ground sage (this is what really makes it stand out in my opinion).

 

Sorry I don't have measurements because I just dump and pour and taste as I go along and it varies depending on whether I need a lot of sauce or a smaller amount.

[In The Great White North]

In the past, I've made basic white sauce, only using chicken broth for a good portion of the liquid. You can add finely chopped chicken if you want some in it.

 

:iagree::iagree:

[Luckymama]

I buy McCormick's chicken base at Costco. It's in a tub the size of a squat peanut butter jar. I add about 1 tsp to a regular white sauce base for the equivalent of a can o' soup. If I have more time, I make the white sauce with homemade chicken stock.

[Parrothead]

From my Pillsbury Family Cookbook:

Basic Cream Soup

 

 

• 1/4 cup margarine or butter
  
• 1 small onion, chopped
  
• 1 stalk celery, chopped
  
• 3 Tablespoons flour
  
• 3 cups milk
  
• 1 teaspoon salt
  
• 1/8 teaspoon pepper
  

 

In medium saucepan, cook onion and celery in margarine until tneder. Stir in flour. Add milk, heat mixture until it thickens and boils stirring constantly. Season with salt and pepper. (Any desired cooked vegetables or meat may be added with milk.)

 

That should get you started. You can experiment with partially substituting some of the milk with other liquid (stock, broth, wine, cream, etc). The recipe will also make a fairly good potato soup or corn chowder.

Edited November 8, 2010 by Parrothead

[Chelle in MO]

See this thread I started last year. I use MeganP's recipe now and love it!

[Heather in OK]

Mine is:

 

15-16oz chicken broth (I save this and freeze after I boil chickens)

1 1/2 C milk

3/4 C flour

1 t lawry's

pinch, salt

pinch, pepper

 

Mix the broth, 1/2 C milk, and seasonings. Bring to a boil. While waiting mix the 1 C milk with 3/4 C flour. Add to the boiling mix, turn off the heat, and stir until thick.

 

This equals 2 cans of cream of chicken.