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!
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.
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.
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.
Stir in the heavy cream or the non-dairy milk of your choice.
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.
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.Print
- 1/2 cup organic cornstarch, tapioca, or arrowroot
- 8 cups unsalted chicken stock, (homemade or best quality you can find)
- 2 Tablespoons Celtic sea salt, or to taste
- 1/2 cup heavy cream
- In a large pot, combine the arrowroot with 1 cup of the chicken stock, whisking until smooth to avoid lumps.
- Add the rest of the chicken and sea salt. Cook over medium high – high, whisking constantly until the mixture comes to a boil.
- When the mixture becomes clear, remove from the heat and add the cream or non-dairy milk.
- Cool the soup in the fridge for about an hour before packaging for the freezer.
- I put my soup in mason jars for storage in the fridge, and in ziplock packages for the freezer.
- The Cream of Chicken Soup will keep 1 week in the refrigerator.
You can easily make 1/2 or even 1/4 of this recipe for a 1 dinner batch.
For Dairy Free, substitute 1/2 cup of coconut or almond milk.