Homemade Cream of Chicken Soup

Homemade Cream of Chicken Soup | Get Inspired Everyday!

Homemade Cream of Chicken Soup | Get Inspired Everyday!

This Homemade Cream of Chicken Soup came about as part of a Crockpot Project. Now…let me tell you, my “Crockpot Project” started 4 years ago as a way to have some tried and true recipes up my sleeve for crazy weeknights. So… how many have I put together in 4 years? The answer is Zero, oh wait, I guess there was Crockpot Pork Roast with Rosemary. One recipe not being quite enough, I decided it was finally time to get serious because I need some easy recipes, and by easy I mean beyond easy!

Homemade Cream of Chicken Soup | Get Inspired Everyday!

Cream of Chicken Soup adds great flavor to add to a number of crockpot dishes, the problem is all the things that go into that can of convenience (read: any number of things that I don’t want to consume). Enter Homemade Cream of Chicken, it’s the perfect solution to any crockpot recipes you might already have, and it’s a great base for me to start developing some recipes of my own.

Homemade Cream of Chicken Soup | Get Inspired Everyday!

To start: mix together the arrowroot with 1 cup of the chicken stock until it’s totally smooth. This step is necessary to avoid lumps. If you add the chicken stock all at once, sometimes the thickener will lump so it’s best to get it thoroughly mixed in.

Homemade Cream of Chicken Soup | Get Inspired Everyday!

Cook the mixture over medium-high to high heat, stirring or whisking constantly until it comes to a boil. When the soup becomes thick and clears up, remove it from the heat.

Homemade Cream of Chicken Soup | Get Inspired Everyday!

Stir in the heavy cream or the non-dairy milk of your choice.

Homemade Cream of Chicken Soup | Get Inspired Everyday!

Transfer the soup to mason jars for storing in the refrigerator, or cool the soup to lukewarm before packaging in freezer ziplocks or containers for freezer storage.

Homemade Cream of Chicken Soup | Get Inspired Everyday!

So far this Cream of Chicken Soup has made a seriously good Rosemary Chicken with Butternut Squash (recipe next week), and I’m working on Chicken with Wild Rice and Cranberries.

Homemade Cream of Chicken Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 8½ cups
Ingredients
  • ½ cup arrowroot
  • 8 cups unsalted chicken stock, (homemade or best quality you can find)
  • 2 Tablespoons sea salt
  • ½ cup heavy cream
Instructions
  1. In a large pot, combine the arrowroot with 1 cup of the chicken stock, whisking until smooth to avoid lumps.
  2. Add the rest of the chicken and sea salt. Cook over medium high - high, whisking constantly until the mixture comes to a boil.
  3. When the mixture becomes clear, remove from the heat and add the cream or non-dairy milk.
  4. Cool the soup in the fridge for about an hour before packaging for the freezer.
  5. I put my soup in mason jars for storage in the fridge, and in ziplock packages for the freezer.
  6. The Cream of Chicken Soup will keep 1 week in the refrigerator.
Notes
You can easily make ½ or even ¼ of this recipe for a 1 dinner batch.
For Dairy Free, substitute ½ cup of coconut or almond milk.


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12 Comments on “Homemade Cream of Chicken Soup”

  1. Claudie

    Hi, if I substitute cornstarch from arrowroot, are the measurements exactly the same? Thanks, and can’t wait to try this in the chicken and squash recipe!

    1. Kari

      I’m thinking you might need an extra 1-2 Tablespoons of cornstarch. I’d start with the 1/2 cup called for, and if it’s still too thin you can mix another tablespoon or 2 with some water before adding it to the cream of chicken soup and bringing it back to a boil. The soup should be thick but still pourable. Let me know how it goes, and if you have anymore questions! 🙂

  2. Theresa

    This would be more like the thickness of the canned, condensed soups when water is added? In other words, if I wanted a “condensed” version, I would need to cook it down?

    1. Kari

      I’m not entirely sure to be honest, but I think you would need to reduce the chicken stock by half for a more concentrated flavor and then add the thickener and cream. Hope this helps!

    1. Kari

      I don’t know, but if so it would definitely have to be pressure cooked – not just water bath. So far I’ve made a big batch, and then used it for 2-3 different crockpot recipes within the week.

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