Recipe by MARBALET
"This is a good basic cream of chicken soup recipe. You can use cornstarch instead of flour to make the roux, if you are allergic to flour. You can also omit the salt, if you are on a restrictive diet. The best thing about making recipes yourself, is that you control what goes into your soup, minus the unhealthy preservatives!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
finely chopped, cooked chicken meat
ground black pepper
We didn't add sugar or taste this plain...honestly, I wouldn't eat cream of chicken plain whether it's canned or not. We used this in a chicken and broccoli casserole and it tasted BETTER than when we use the canned cream of chicken. Perhaps some reviews are negative because they actually like to eat cream of chicken by itself? Try this in a casserole and you might actually like it a lot.
I have been cooking for 40 years and this is the worst cream of chicken I have ever made
I needed a quick ceamed soup recipe for my HS Food's class and I didn't read the one review. I agree as is it's not very good. The sugar makes it sweet and there is little chicken flavor. I told my first class to make as it was written suspecting that the sugar would make it sweet. I had the second class eliminate the sugar and some students added finely chopped onion and celery to the oil and sauted till tender and then when the milk was added we added 1 boulion cube. We also added the cornstarch because it was thin. The students really liked it. One group added Veg-all with the chicken and it also was good.
This was exactly the type of recipe I was looking for as a good base for casseroles that call for cream of chicken soup. I was looking for something without all the sodium and preservatives that canned soup has. I did not use the sugar as others mentioned they did not like the sweet taste. I did use fresh garlic, one clove. I think that I have gotten so used to eating sodium laden prepared foods that it's hard sometimes to get used to something that's not oversalted. But, I will definitely use it in my casseroles, and it had a really nice flavor.
The consistency was great, but there just wasn't a 'chickeny' flavor. I added a can of chicken broth, the juice of a whole lemon, and a half cup of white wine. Delicious! With those additions, I'll make it again.
Didn't taste like cream of chicken, it wasn't horrible, but...I can't put my finger on what it did taste like. Thanks anyway Holly ;)
Sorry I didn't read the reviews. I agree with the others, thin, tasteless, not at all like cream of chicken soup should taste. The sugar should be eliminated completely.
My husband and I really liked this...I did change it, since my son and I are allergic to dairy...we used unsweetened soy milk in place of regular milk, did not add sugar (strange?), added a splash of lemon juice, used chopped garlic instead of powder; cornstarch to thicken and added rice to make it a meal! Will make again - my son loved it as well!
* Percent Daily Values are based on a 2,000 calorie diet.
Cream Of Chicken Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 131
Have you made a batch lately? They're everybody's favorite.
Freshening up the salad menu for spring has never been so delicious.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This classic chicken and noodle soup is simple and so satisfying.
For the Angel family, matzo ball soup means tradition.
See how to make a simple creamy chicken soup with wild rice.