Recipe by BabyDollPie
"I stopped using canned foods, so this is my alternative. This makes about 2 cans worth, and is perfect for casseroles!"
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1 1/2 cups
chicken stock, divided
finely chopped onion
garlic, finely chopped
chopped fresh parsley
lemon pepper seasoning
Hi to anyone considering this recipe. I just wanted to let you all know this recipe is for CONDENSED cream of chicken. It will be just as thick as the canned stuff. Also, if you use pan drippings from a roast chicken it tastes worlds better!!
Guess I get to be the first party pooper for this recipe. This is one of the worst things I've ever made on here. It should be made clear that it's *condensed* soup - people also just plain eat cream of chicken soup. One shouldn't have to discover this from reading a review. But, I just switched gears & dug up a super easy recipe using the condensed soup, so that wasn't a huge deal. But then it got worse. First, I don't see how one can "whisk" the flour & milk - it's VERY thick and did nothing but get stuck in my whisk, which was difficult to get out of there. The "milk mixture" (more like "flour glob mixture") should NOT be whisked into the hot milk. You put liquid into globby stuff, not the other way around. So I put a little of the hot milk into the flour glob, adding more, until it was a consistency that I could put that in the pan. And no way to avoid lumps. And that's considering I can make almost anything with ZERO lumps, but this was more like big clumps. And after this big mess and hassle, it doesn't taste a thing like condensed cream of chicken soup, which has a fairly strong flavor. It had NO chicken flavor, and tasted like peppered flour, more like something I'd dredge chicken in. Speaking of flour - WOW!! Lot of flour! The recipes I used it for were boring - tried adding some chicken bouillon but didn't help much. Still tasted like peppered flour. It would be less hassle and take less time making the trip for the real thing!
Ran out of cream of mushroom soup for another recipe so converted this recipe. Left out the lemon pepper, paprika and replaced the chicken broth with beef broth, and added mushrooms for a quick cream of mushroom soup. Without your recipe I would not have known where to begin, short of going back to the grocery store. I am sure I will be giving the chicken a try too.
I followed this (except for the spices because I was out) and it turned out really well. Perfect in my recipe for Chicken Vol au Vent. It did thicken up really quickly and I had to add more milk to get it to the right consistency. Great base but it is definitely a condensed soup.
This is a really tasty recipe for condensed cream of chicken soup. We have to cook gluten free in our home, so a simple switch of flour and we have a gluten free soup base for many of my casserole recipies. Thank you for sharing this recipe!
this worked perfectly for a crock pot recipe i had - no one could tell the difference at all! great idea, thanks!
@erimess - the directions clearly state that you are to make a slurry with the flour and remainder of COLD milk. I think you didn't follow the recipe correctly, and because of that your review is extremely unfair and inaccurate.
I followed the directions except I halved he recipe (only needed one can of soup) - it turned out great and I was very pleased with the results. Thank you for providing this excellent base and substitute for the canned stuff!!
I made this gluten free w/Bob's Red Mill all purpose flour and added some garlic salt to it to bring up the flavor. It doesn't need the lemon pepper seasoning. It can easily be made into cream of mushroom by adding ~1 cup finely diced mushrooms when you add in the stock.
* Percent Daily Values are based on a 2,000 calorie diet.
Cream of Chicken Soup From Scratch
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 134
** Calories from Fat: 19
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