Reviewed: Nov. 11, 2009

very good

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michelle

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Reviewed: Oct. 29, 2009

I rated this 4 based on the fact that I added to the recipe. I chopped carrots and green onions very fine and sauteed them briefly before making the roux. I omitted the sugar - couldn't quite understand adding that much sugar to a soup like this - but used poultry seasoning for additional flavor. I like this and it's an excellent use for leftover cooked chicken. So rich and thick that a cup alongside a sandwich makes a filling meal.

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gapch1026

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Reviewed: Sep. 4, 2009

We made this recipe just now and left out the sugar and replaced the salt with a full teaspoon of chicken bouillon and a quarter teaspoon of Thyme. This recipe... is amazing. We don't have much food around here but the staples and when we found this recipe we were shocked and tried it. I don't like soups at all and this cream of chicken soup... is amazing. Amazing! All the flavors needed to do was to come together and it became super delicious! Great work AmberJo :)

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Musikvibe

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Reviewed: Jun. 8, 2009

It served its purpose and gave me lots left over for other recipes.

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Kristian

Cooking Level: Intermediate

Home Town: Fruitland Park, Florida, USA

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Reviewed: May 17, 2009

I read another review about adding corn and making this soup into a chowder, so I did that. Then, I looked at Chicken Corn Chowder recipes on allrecipes. They all included potatoes. So, I added a couple of tbsps of instant potato mix. That also thickened it instead of the corn starch. I also used fresh garlic instead of garlic powder, and added some additional spices (thyme and Italian seasoning) this was a quick meal for myself so I just made a bologna sandwich to go with it ;) Loved it :)

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Emily

Cooking Level: Intermediate

Home Town: Cadillac, Michigan, USA

Living In: Long Beach, California, USA

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Reviewed: May 16, 2009

My 11 yr. old daughter decided to make this for supper one night. We did alter the recipe a bit. We didn't add the sugar to this recipe, just didn't feel it needed it. The chicken was seasoned as it cooked with some herbs and finely diced onions which we then added to the soup as well. We also added a little bit of dry white wine to the roux for extra flavor. I love the idea of using this recipe as a lower fat/lower sodium cream of chicken in place of canned soups. We did try it just as is and it wasn't bad. I just normally wouldn't eat cream of chicken soup plain. Overall easy recipe and I'll be using it again for a canned soup replacement.

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AmberJo

Cooking Level: Intermediate

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Reviewed: Feb. 8, 2008

I took the advice of RENZINO2 and with those few changes, the soup turned out perfectly fine. I also substituted cream for part of the milk ingredient, just a half cup or so, and it turned out plenty thick without adding the cornstarch. I'm a newlywed always looking for good, simple dinner ideas and I'm going to hang onto this one. Could be good with any number of things thrown in, as well.

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alyssa

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Reviewed: Dec. 3, 2007

I didn't like this recipe

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kidcooklovescandi

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Reviewed: Jun. 24, 2007

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.

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Becky

Cooking Level: Intermediate

Home Town: Flagstaff, Arizona, USA

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Reviewed: Apr. 14, 2007

I haven't been cooking for 40 years like some other people reviewing this recipe but I do know a bad soup when I taste it. This is the worst soup I have ever had. The recipe above does not describe cream of chicken soup at all, it is more of a sugar stuffed watery chicken.

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n00dle

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Reviewed: Apr. 7, 2007

This was definately too sweet.

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Angela

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Reviewed: Jan. 24, 2007

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!

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LIZGERSTUNG

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Reviewed: Nov. 26, 2006

This is a great recipe.But I wished I had read the reviews first,as I would not have added the sugar as some people said they omited it also.Way to sweet with it. But will make it again.

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Teri

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Reviewed: Nov. 24, 2006

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.

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Kathygram

Cooking Level: Intermediate

Home Town: Kalamazoo, Michigan, USA

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Reviewed: Oct. 23, 2006

Thank you for posting a recipe so useful! I have been looking for a simple from scratch cream of chicken recipe for a long time! The canned soup is so full of salt, preservatives and who know what else!

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Sarah

Cooking Level: Intermediate

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Reviewed: Jul. 13, 2006

The soup was good until i added the sugar. It totally threw off the taste. It tasted too sweet. Didn't like it at all.

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KeeKs

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Reviewed: Jun. 7, 2006

Truly excellant taste. This is the best recipe I have tried for cream of chicken soup. Easy to follow directions allowed my son to help!

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Elizabeth D.

Cooking Level: Intermediate

Home Town: Nashua, New Hampshire, USA

Living In: Wilton, New Hampshire, USA

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Reviewed: Jan. 10, 2006

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.

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mrslyons

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Reviewed: Mar. 11, 2004

I found this an excellent base recipe for chicken corn chowder. All I did was add a 12oz. can of niblets corn and doubled the garlic powder to make a chicken corn chowder my family raved about. :)

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MYSTYBUNNY

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Reviewed: Jan. 6, 2004

WOW, This was awesome, I had to restrain myself from eating two more bowls. Perfect for a snowy night in front of the fire. Thanks

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MBONNER

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