Home-Made Healthful Cream of Chicken Soup

“Better a small serving of vegetables with love than a fattened calf with hatred.”  Proverbs 15:17

Gone are the days when my recipe box was filled with casserole recipes requiring canned condensed cream soups.  You know the ones.  Cream of chicken…cream of mushroom…the two most popular of all.  Are you wondering,

“Why not use canned cream soups?   What’s wrong with that?”

As food is medicine for building your temple to be strong, the quality of food we eat is ultra important.  Fresh, well-chosen, and without chemicals.  Does that sound hard to achieve?  It can be, but it doesn’t have to be.  Filling your pantry with high quality ingredients is a gradual process.  As it is with filling your recipe box with recipes for healthier options.

With the ingredients list on cans including unpronounceable words and hidden preservatives, chemicals, etc., I shy away from things like cream soups as much as I avoid dried, dead food in a box or pouch.  They contain not-so-healthy fats and also gluten, dairy, and check out the sodium!  (Cans with simple ingredients, like a vegetable and a little salt for preserving aren’t so bad, but health experts agree that frozen veggies are the best option over fresh.)

All in all, canned cream soups are another portion of packaged foods we should consider replacing with healthier versions.   What we need is a good recipe for homemade cream soups, right?  Do you have a good recipe that’s a tried-and-true, reliable option over canned cream soups?  If you do, please share it with us!

Gluten-free versions can be a little challenging, and certainly dairy-free, as well.  I wanted to try this cream of chicken soup recipe first to be sure it’s a winner.  And it is!

It definitely takes more time than opening a can, but sister, is it ever worth it!  It tastes much better than the canned versions, for sure.

You basically begin by making a roux.  Finish the roux by adding chicken broth.

Cream Soup

By the way, I try to use organic sources for all ingredients and examine the list of ingredients on even the organic products.  I don’t always tell you to use organic this or that, but you should know I always do, especially something that’s listed on the dirty dozen list.

Add coconut milk and simmer until thickened.  Yes, organic.  You can find it at Kroger if there’s one in your area.

Cream for Soup

Then add cooked chicken pieces (or shredded, yes-organic, your preference) and heat through.  Voila!

Cream of Chicken Soup

After making this cream soup the first time, I wondered what all the fuss was about.  Why did we rely on canned cream soups when making it at home is so easy?  And tastes so much better!  Plus, it’s healthier, without all those additives with long names we can’t pronounce.  (What is all that stuff, anyway?)

I introduced you to Leigh Anne at Your Home Based Mom last week in my second post of Healthy Thanksgiving Cheats and Links.  Her daughter has gluten issues, which inspired Leigh Anne to change certain ingredients in her recipes.  For her Dairy Free Gluten Free Cream of Chicken Soup recipe, the only thing I changed was the type of butter to a healthier, grass-fed cow butter and her listing for “gluten-free flour” to using my Gluten-Free Flour Blend.  Not a requirement, y’all.  Almond flour would probably work just as well, as would a good quality whole wheat flour for those not avoiding gluten.

I’m publishing Leigh Anne’s Dairy Free Gluten Free Cream of Chicken Soup recipe today (rather than later) because I noticed some recipes for cornbread dressing (stuffing) require using a can of cream of chicken soup.  So, heads up!  If that’s your recipe, you can quickly make a batch of homemade cream of chicken soup now and freeze it for your Thanksgiving baking next week.  🙂

Even for no particular occasion, I like to make a batch and freeze it in pint jars.  Each jar is pretty much equal to the amount in a can.  It also tastes great simply as a soup for dinner on a cold night.  You will be glad you tried this one!  You cannot beat it, y’all.

Are you now thinking,

“How about cream of mushroom soup?  What about that?”

As a matter of fact, today I will be making a batch to use in the Thanksgiving recipes I plan for next week (like maybe that usually-traditional green bean casserole).  I’ll keep you posted.

Ahh, the aroma of freshly chopped organic, fresh mushrooms on the stove, sautéing in good quality butter.  Can you smell it?

Because He lives, we can face tomorrow (and today, y’all)~

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P.S.  Thank you, Leigh Anne!  🙂

 

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4 Comments

  • Cindy Taylor

    I’m so excited to make this soup. I haven’t had any creamed soup since I stopped eating dairy and wheat/gluten 8 years ago. I never thought about making my own. Duh!

    Excited about the mushrooms too. Thanks for sharing!

  • pam

    This sounds so yummy. I also love a good cream of mushroom soup so I’m looking forward to your recipe for that. Thanks for posting all these recipes and inspiring me to do more ”from scratch” cooking.

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