DIY Cream of Chicken Soup

Several years ago, when I found out Travis needed to stay away from wheat and gluten, I was more concerned with finding recipes to replace cookies, cakes, and bread than every day cooking.

I distinctly remember trying to come up with one of those famous last-minute lunch ideas at about 11:45 one Saturday morning. I reached for a can of tomato soup and smiled with a wanna-be-cook’s secret delight. Canned soup and milk. Two ingredients and a pot. Lunch would be ready in five minutes.

Ahh. Convenience.

But then I looked at the ingredient list. Wheat.

Wheat-filled convenience soups

What? In condensed tomato soup? I picked up another can from the pantry. Cream of chicken. . .cream of celery. . .it didn’t matter, wheat was in them all.

I was seriously lost. How was I going to cook anything? Every cookbook I owned was filled with recipes that told you to open a can of cream of something, plop it in, throw in a few things, and stick it in the oven.

Then I discovered that you can make your own cream soups from scratch. The wonder of it all!

Since then I’ve enjoyed making this recipe whenever I have something that calls for a can of cream of chicken soup, which in all honestly doesn’t happen very often anymore because we’ve changed the way we cook so much, but it’s nice to know it’s there just in case.

Cream of Chicken Soup (gluten-free)
2 T. unsalted butter
1/4 c. cornstarch
1/2 t. celtic sea salt
1/2 c. celery, chopped small
2 t. poultry seasoning
1 t. onion powder
1 t. garlic powder
1/2 t. black pepper
1 T. dried parsley
dash of paprika
1/2 c. cooked chicken, diced
3 c. chicken broth
1/2 c. heavy cream

Directions:
1. In a heavy saucepan or skillet, melt the butter over low heat.

2. With a wire whisk, blend the cornstarch with the melted butter until it becomes a thick and creamy paste.

3. Add the celtic sea salt, chopped celery, poultry seasoning, onion powder, garlic powder, normal pepper, parsley, paprika, and the chicken pieces.

4. Continue to stir with a wire whisk while slowly pouring in the chicken stock.

5. Slowly stir in the heavy cream and let the soup heat thoroughly, but do not boil. Cook over medium-low heat until it becomes the thickness you desire.

You can certainly eat your soup now, or you can store it in the freezer. I like to freeze mine in pint jars.

DIY Cream of Chicken Soup

Allergies Gluten-Free
Meal type Soups
Website Whole Intentions

Ingredients

  • 2 tablespoons unsalted butter
  • 1/4 cup cornstarch
  • 1/2 teaspoon celtic sea salt
  • 1/2 cup celery, chopped small
  • 2 teaspoons poultry seasoning
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 tablespoon dried parsley
  • dash paprika
  • 1/2 cup cooked chicken, diced
  • 3 cups chicken broth
  • 1/2 cup heavy cream

Directions

1. In a heavy saucepan or skillet, melt the butter over low heat.
2. With a wire whisk, blend the cornstarch with the melted butter until it becomes a thick and creamy paste.
3. Add the celtic sea salt, chopped celery, poultry seasoning, onion powder, garlic powder, normal pepper, parsley, paprika, and the chicken pieces.
4. Continue to stir with a wire whisk while slowly pouring in the chicken stock.
5. Slowly stir in the heavy cream and let the soup heat thoroughly, but do not boil. Cook over medium-low heat until it becomes the thickness you desire.

Note

You can certainly eat your soup now, or you can store it in the freezer. I like to freeze mine in pint jars.

 

 

Shared at: Live Renewed, It’s A Keeper, A Little Bit of Spain in Iowa, Make Ahead Meals For Busy Moms, The Girl Creative, The Prairie Homestead, Healthy Home Economist, Skip to My Lou, Simply Sugar & Gluten Free, Vintage Wannabee, Real Food Forager, Whole New Mom, Time-Warp Wife, Confessions of A Frugal Mind, Turning the Clock Back, The Gluten-Free Homemaker, Blue Cricket Designs, This Chicks Cooks, Tip Me Tuesday, Women Living Well, Food Corner, Turning the Clock Back, Frugally Sustainable, Milk & Cuddles, We Are That Family, The Thrifty Home, Raising Homemakers, The Shabby Nest, Mom Trends, Rook No. 17, Nourishing Treasures, Chef in Training, Far Above Rubies, Real Food Whole Health, Kelly the Kitchen Kop, Raising Mighty Arrows, The Nourishing Gourmet, Little Natural Cottage, Real Food Freaks, Comfy in the Kitchen, Flour Me With Love, The Modest Mom Blog, Growing Home, Our Simple Farm, Deep Roots at Home, Our Simple Country Life, Living Oil Lady, Food Renegade, Laura’s Gluten Free Pantry, Day2Day Joys,

Paula
I’m Paula - like many of you I wear a lot of hats. Child of God, wife of 20 years, homeschooling mom of 6, reluctant cook, chocolate-snatcher, and health and fitness coach. Various family health issues including Lyme disease and candida has turned me into a 'researcher' with a passion for understanding how our God-created bodies thrive or deteriorate based on what we put in it. I developed the Kicking Candida Program to help women like me who struggle with food cravings and candida heal their gut and drop the weight.
Paula
Paula
About The Author

Paula

I’m Paula - like many of you I wear a lot of hats. Child of God, wife of 20 years, homeschooling mom of 6, reluctant cook, chocolate-snatcher, and health and fitness coach. Various family health issues including Lyme disease and candida has turned me into a 'researcher' with a passion for understanding how our God-created bodies thrive or deteriorate based on what we put in it. I developed the Kicking Candida Program to help women like me who struggle with food cravings and candida heal their gut and drop the weight.

11 Comments

  • Emily

    Reply Reply January 8, 2012

    I just reluctantly bought a can a cream of chicken for a recipe. The ingredients are gross. I will definitely try your recipe next time. Thanks!

  • Shay

    Reply Reply January 9, 2012

    thank you , thank you, thank you! I need this!

  • Jill@RealFoodForager.com

    Reply Reply January 12, 2012

    Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!
    http://realfoodforager.com/fat-tuesday-january-10-2012/

    Share your great fermented food recipes at my Probiotic Food Linky – open through Februray 6, 2012.
    http://realfoodforager.com/probiotic-food-challenge-linky/

  • Heather

    Reply Reply January 18, 2012

    Awesome! I am always looking for replacements for canned foods. We don't buy them anymore, and I like to throw casseroles together. Making this ahead of time and freezing would definitely help when I need to throw something together. Thanks for posting!

  • Amy

    Reply Reply January 20, 2012

    wow!!Look so delicious…I love creamy soups & want to try this too…Thanks for sharing
    Midweek Fiesta

  • Shannon, Food Channel Editor, Momtrends.com

    Reply Reply January 20, 2012

    I've been looking for a good replacement for creamed soups as well, very happy to see this one.

    Thanks for linking up to Friday Food on Momtrends.com!

  • Lea H @ Nourishing Treasures

    Reply Reply April 1, 2012

    Thank you for your submission on Nourishing Treasures' Make Your Own! Monday link-up.

    Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! 🙂

  • Carrie @ young living oil lady

    Reply Reply April 17, 2012

    I so agree! I love this recipe!!! I am thankful for your recipe substitution.. still need to find a way to substitute the heavy cream. I will make it work, somehow 🙂 Thank you so much Paula for sharing with us at Kids in the Kitchen! Have a beautiful week! Bless you!

  • cooking lady

    Reply Reply April 17, 2012

    I love this soup it's on of my favorites. And the best part is you can always find a new way to fix it.

  • Betsy

    Reply Reply April 20, 2012

    Awesome! I've been looking for a cream of chicken recipe that does not involve making a premade mix using non-fat dried milk and reconstituting it. I assume this makes the equivalent of one standard can size?

  • Paula

    Reply Reply April 20, 2012

    Hi Betsy,

    It kinda depends on how long you let it cook down, but I'd say it makes about one standard 14 oz. can, yes.

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