In the United States, where convenience often takes precedence over quality, canned soups have long been a staple in many households. However, the rise of home cooking and a growing awareness of health and nutrition have sparked a movement toward homemade alternatives. One such alternative that has gained popularity is homemade Cream of Chicken Soup. This recipe not only replicates the creamy texture and comforting flavor of its canned counterpart but also offers a healthier, more flavorful option that can be made in bulk and stored for future use.
Why Choose Homemade Cream of Chicken Soup?
For many, the decision to make homemade soup stems from a desire to avoid the preservatives, sodium, and artificial additives found in canned products. The Cream of Chicken Soup recipe is a perfect example of how simple it can be to create a rich, satisfying dish without compromising on taste or health benefits. Unlike the processed version, this homemade version uses real ingredients like chicken broth, milk, and fresh vegetables, resulting in a soup that's both nutritious and delicious.
A Taste Test That Speaks Volumes
The author of the original recipe recalls a moment when they stood in their kitchen with an open can of condensed Cream of Chicken Soup and a pot of their homemade version, conducting a serious taste test. What they discovered was a stark contrast between the two. The canned soup tasted overly processed, while the homemade version offered a soothing, comforting flavor that felt more authentic. This experience reinforced the idea that homemade soups are not just better for you—they’re simply better.
How to Make It
Making Cream of Chicken Soup is straightforward, even for those new to cooking. Here’s a quick overview of the process:
- Melt butter in a saucepan over medium heat until it begins to foam.
- Gradually sprinkle in flour and whisk continuously for 3-5 minutes to cook off the raw flour taste.
- Temper the milk by microwaving it for 45 seconds before slowly adding it to the saucepan.
- Add seasonings and bring the mixture to a simmer, stirring constantly until it thickens.
- Strain the soup through a fine mesh strainer for a smooth consistency, similar to canned soup.
Using as a Substitute for Condensed Soup
This recipe serves as a direct substitute for canned Cream of Chicken Soup. One batch equals two (10.5 oz.) cans of soup, each about 1 + 1/4 cups. For convenience, the soup can be stored in freezable containers, making it ideal for meal prep or emergency situations.
Recipes That Use Cream of Chicken Soup
Beyond being a standalone dish, Cream of Chicken Soup can be used as a base for other recipes. For example, it pairs perfectly with Homemade Chicken Stew, which uses a can of Cream of Chicken Soup as a base. It’s also compatible with Stove Top, Crock Pot, and Instant Pot methods, making it a versatile ingredient in any kitchen.
Storage Tips
To keep your homemade soup fresh, store it in an airtight container in the refrigerator for up to one week or freeze it for up to four months. When reheating, add a splash of water if needed to adjust the consistency.
Why This Recipe Stands Out
What sets this Cream of Chicken Soup apart from others is its simplicity and the use of high-quality ingredients. The subtle fragrance of thyme adds a depth of flavor that elevates the dish, making it feel like a restaurant-quality meal. Plus, it’s a great way to introduce more vegetables and protein into your diet without sacrificing comfort food.
Final Thoughts
In a world where convenience often wins, the homemade Cream of Chicken Soup recipe proves that taking a few extra minutes to cook from scratch can lead to a much more satisfying meal. Whether you're looking to reduce your reliance on canned goods or simply want to enjoy a richer, more flavorful soup, this recipe is a must-try. With its ease of preparation, versatility, and health benefits, it's no wonder why this soup has become a favorite among home cooks across the United States.
