Reviewed: Mar. 4, 2012

Well I found myself out of the can of cream of chicken so I decided to make it myself. It was very simple but very bland. I did add a good amount of salt, pepper, garlic and some salt free season all type stuff. I would say this is a great base but if you want flavor be prepared to add lots of it your self. I did do the 1/2 milk 1/2 chicken broth, actually maybe if I didn't use the low sodium broth it may have helped. Thanks for the recipe!! It saved me from a trip to the store!

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Reviewer:

Shani

Home Town: Fort Worth, Texas, USA

Reviewed: Oct. 29, 2011

I made this twice. Once as written and again with some changes. As written, this is too sweet and bland. Also too soupy. Not at all thick in the amount of cooking time listed. The second time I made some changes that improved the flavor and thickness. I boiled 2 chicken breasts and used 2 cups of the broth and 2 cups milk. I did not add sugar. I substituted the garlic and salt for one chicken boullion cube. I then simmered this over medium low for about an hour (until it reduced by half). I then added a little bit of cornstarch to thicken it a little more. If comparing this to the canned variety, with the changes I made this is very close. After reducing I only ended up with about 2 1/2 cups of finished soup.

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Reviewer:

emberpatch

Cooking Level: Intermediate

Reviewed: Jul. 19, 2011

I made the homemade cream of chicken soup for lunch, here are my adjustments; I had some leftover baked turkey, used it instead of chicken, used butter instead of oil, added a small onion, fresh chives and 1/4 clove of garlic. Reduced sugar to 1 teaspoon. It was delicious, will make it again.

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Reviewer:

Sid

Reviewed: Mar. 12, 2011

Love the flavor with the garlic. I used olive oil instead of canola- much healthier. Also I did not add the sugar. It was delicious. I tasted and loved the taste so I decided it did not need it. I love this recipe because store bought stuff has msg in it. Also this is much cheaper. I also did not add the chicken and added 1/2 teas. sp. chicken bouillon.

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Reviewer:

Balletgirl

Reviewed: Nov. 29, 2010

I've always bought the canned soup for recipes, but after finding this recipe for homemade soup, I'll never go back to store bought again. It's super economical, not to mention it tastes WAY better! I did add a bouillon cube and left out the chicken. I also subbed butter for the oil, and left out the sugar. Delicious!

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Reviewer:

awhitmer

Reviewed: Oct. 5, 2010

This is a great recipe. I have used it several times now for recipes calling for cream of chicken soup. I only use 1tbs of the sugar and I always use one cube of chicken bullion. It is so good! Do not forget the garlic powder, it really adds a nice flavor.

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Reviewer:

KristenA

Reviewed: Sep. 19, 2010

I used this recipe as a base for a chicken and dumpling recipe from this site that called for canned cream of chicken soup. I modified it a tad by subbing butter for oil, eliminated the sugar and the chicken, and used 3 cups milk and 4 cups chicken broth but I needed all that liquid for the other recipe that used a lot of chicken and biscuits. So I am not sure how much liquid I used specifically from this recipe since I sort of combined the recipes but I did have to use cornstarch to thicken it some. I'm rating it 5 stars because it is a great recipe versus the horrible processed canned soup with MSG and high sodium content. I will definitely make this again every time a recipe calls for canned soup. I am planning on making a different recipe (chicken and noodle casserole) using this recipe as a base for that too. My husband, toddler and I loved it.

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Reviewer:

handbanana

Reviewed: Feb. 16, 2010

Ignored the sugar added twice the garlic and salt and peppered to taste, and this dish turned out great. I used it for my chicken pot pie recipe as well!

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Reviewer:

Kevin J.

Cooking Level: Expert

Living In: Bedford Heights, Ohio, USA

Reviewed: Dec. 10, 2009

This was wonderful, with lots of scope for experimenting. My daughter is gluten-intolerant, so we can't use the canned stuff anymore.We'd still use this either way, as this was so tasty!

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Reviewer:

Jennifer

Reviewed: Jun. 21, 2009

Good substitute for canned soup. (especially in Central Asia where I can't get it!)I added more flour later, next time I would probably make it with 1-2 more tablespoons of flour from the start (and maybe another tablespoon of oil?) to make it the consistency of the condensed soup. substituted half of milk with chicken broth, didn't use garlic, salt or sugar. It was nice and thick, but half the recipe was not quite 2 cans-worth of soup.

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