Crockpot Cream of Chicken with Homemade Condensed Soup
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One of my absolute favorite comfort foods is chicken noodle soup or cream of chicken soup. I grew up eating these quite often and man I loved them. However, as I got older and realized the additives in canned and boxed foods I became disappointed knowing that this wasn’t something I was willing to make with the old school condensed soup. You certainly can, but clean, quality eating is vital to health. So I reach for using real ingredients as often as possible.
This homemade cream of chicken will be a game changer and you won’t ever want to go back. Just a heads up that it is a “condensed” soup so if using plain it will need to be thinned or add to any recipe just like you would the canned variety.
The nice thing is you can made the condensed soup ahead of time in a big batch and keep it refrigerated for about a week or you can freeze it in batches as well. It’s so much easier than you might think. Heat the bone broth to a light boil (you can use regular broth but I prefer bone broth as it’s healthier). in the meantime combine the coconut milk and gluten free flour and make sure the flour is dissolved.
Combine with boiling broth and stir well. It will look chunky initially bit will turn creamy after a bit. Just be sure to continue to stir to prevent burning. If a few clumps remain it’s not biggie it will think once it’s added to the crockpot with the rest. Add the seasonings and voila! Condensed cream of chicken!
Combine the other ingredients into the crockpot and cook for 4-5 hours. Shred chicken then add in the condensed soup, stir well and cook another 30-60 minutes. My family serves over biscuits but I eat it as it due to avoiding gluten.
Crockpot Homemade Cream of Chicken Soup
An amazing comfort food recipe that is versatile and delicious.
For Cream of Chicken (Eq 2 cans roughly)
For Cream of Chicken Full Meal
For Condensed Soup
In a large sauce pan add chicken stock and bring to a boil over medium-high heat.
Meanwhile whisk together milk and flour until the flour is dissolved.
Also, in a separate bowl combine seasonings to make adding to chicken stock easier.
Once the stock is boiling, reduce heat and slowly add milk mixture whisking until well combined. Then add seasonings and continue to whisk to prevent burning. Bring mixture back to a boil. Continue to whisk until the mixture feels thickened and creamy. Remember this is “condensed” cream of chicken so it will be thick.
Mixture can be stored in a tight container in the fridge (roughly a week) and can be used for any recipe that calls for cream of chicken. It can also be frozen if you prefer to make a larger batch for future use.
For Cream of Chicken Recipe
Add bone broth, chicken, veggies and additional seasonings to crockpot. These are the measurements we like but you can adjust to your personal taste for any of them. Esp when adding the riced cauliflower extra seasoning is typically necessary.
Cook for 4-5 hours on high until chicken is cooked through and tender.
Shred chicken into pieces. Add condensed soup and cook an addition 30-60 min. Will keep on low for a few hours if necessary.
Peas, riced cauliflower. Serve over biscuits or use oopsie rolls if you are gluten free. You can also add a bag of gluten free egg noodles as well if you prefer. Or you can eliminate the condensed soup for a chicken noodle soup recipe. It's 2 recipes in one :-).
***If you don’t have time for a slow cooker: cook chicken in skillet all the way through, set chicken aside to cool. Add chopped veggies (except peas) to pan and cook until softened. In a large pot combine remaining ingredients including condensed soup, add chicken and veggies. Cook for 30-60 minutes until done. This works better for the thicker cream of chicken variety.
Crockpot Homemade Cream of Chicken Soup
Amount Per Serving
Calories from Fat 54
% Daily Value*
Total Fat 6g
Saturated Fat 3g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.1g
Total Carbohydrates 25g
Dietary Fiber 5g
* Percent Daily Values are based on a 2000 calorie diet.
2 Cups est =
My tasty plate! About 2 cups is a perfect serving size for me – A wonderful cold weather go to recipe.
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