Homemade Canned Soup Replacement
By Stacy Karen, Contributing Writer
When I think back to my newlywed days, and all the canned soup we consumed, I cringe a little.
As a newlywed, I learned to prepare all manner of meals while clutching my Betty Crocker Cookbook. I followed each recipe step by step, not thinking much about any kind of health ramifications. I just wanted to make dinner for my husband.
At that stage of life, I knew very little about real food. But, as time went on and I became more aware of the additives in many processed food products and began to eliminate them from our diet.
Canned soup was one of the first things to go.
Many canned soups contain a myriad of chemicals, GMO’s, and a high amount of sodium (Source). None of these are good for our health.
Thankfully, it’s not difficult to create a canned soup replacement, which means we can continue to make delicious and comforting soups, casseroles, and Crock-Pot
Today I want to share a simple recipe for cream of chicken condensed soup. It can be adapted and changed to work as a replacement for cream of celery or cream of mushroom soup as well.
Cream of Chicken Condensed Soup Replacement
Ingredients
- 3 tablespoons butter
- 3 tablespoons unbleached white flour (or whole wheat)
- 1/2 cup chicken stock
- 1/2 cup milk
- Salt and pepper
- Optional: 1/2 cup sliced onions or shallots.
Instructions
- Place butter in a small saucepan and melt over medium heat. If using onions or shallots, add to the butter and sauté until soft. Once butter has melted (and onions are soft, if using), add the flour.
- Continue to cook, stirring rapidly with a whisk, until the mixture is thick and slightly bubbly. Don't let the butter turn brown.
- Add the chicken stock and whisk to combine. Add the milk and whisk again.
- Bring to a simmer and cook until thickened, stirring often.
- Remove from the heat and add salt and pepper to taste. This will keep for a couple days in the fridge, but it's generally best to use the day it's made.
Notes
Not only is this homemade version of canned soup healthier, it tastes better too!
What would you make with this homemade canned soup replacement?
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Two questions….1) in the adaptions do you use the onions & the celery or mushrooms? Or replace them? 2) can these be processed and canned or is it best to make it as needed?
I will make some of these cream soups to add to casseroles and to eat when my tummy is upset. We usea lor of cream of chicken soups, and I eat them alone. Thank you for this recipe.
This looks great! Do you think I could make a bigger batch and freeze it in small containers to have it ready to use in a hurry?
If the flour is only used a a thicker, you could use corn starch or potato starchstarch. Saute your onions in the butter, add all other ingredients and scold. Stir while adding a thin paste of starch until thickened. And its gluten free.
Can this be canned in a water bath?
Absolutely no. Maybe on a pressure canner but I’m not sure
wondering if this would freeze well? i love the idea of making these, but how would one keep it? would i have to just make up a batch when i wanted to use in recipe? could it be canned? thank you. blessings.
Will an all-purpose Gluten Free flour work in these soups?
I make a dry soup mix. 2C instant nonfat dry milk, 3/4 C cornstarch, 1/4 C reduced sodium chicken or beef bouillon,1/2 t each thyme & basil, 1/4 t pepper. Use 1/3 C mix to 1 C water for a can of soup.