This is one of my favorite recipes for replacing the cream of chicken in a can that I used to frequently buy. I learned recently that even organic creamed soups contain MSG. This is thinner than what you buy in a can, but you can cook it down to thicken it, add a little more flour, or add less liquid to your recipes. I like the texture of using less flour and often cook it down or use less liquid if I’m making a casserole than the recipe calls for. We use wholesome, nutrient dense ingredients to bring out the best flavors in this recipe, like homemade stock from our beyond organic pastured chickens, raw cream and butter from our grain free pastured dairy cows, real salt, and organic onions and thickeners. This will make about 3 cups or closer to a pint if you cook it down to thicken it up. Enjoy!
Homemade Cream of Chicken Soup
Ingredients
- 2 tbsp butter
- 2 tbsp. finely chopped onion green onions are best but I use whatever I have
- 2 tbsp arrowroot powder, organic all purpose flour, or tapioca or corn starch.
- 2 cups chicken stock preferably homemade
- 1/2 cup cream
- 1/2 cup chicken
- 1 tsp. salt
- 1/4 tsp pepper
Instructions
- Add butter to a pan on low to medium heat and let that melt. Add onions and Sautee. Add the flour and whisk well. Then add the chicken stock and turn up the heat to medium/high and stir this while it thickens. After it thickens let it cool a bit and then add the cream, salt, and pepper. This will not be as thick as the cream of chicken from the store, but you can cook it down or add 1 to 2 Tbsp. of flour at the time called for in the recipe. You could also add flour to some water and whisk this up and then add it to the cooked cream of chicken. This will ensure you don't get lumps by just adding flour.