Comments on: Homemade Cream of Chicken Soup

By: Porkchops & Rice Casserole – Cookin’ on the Road

Porkchops & Rice Casserole – Cookin’ on the Road — Tue, 29 Oct 2024 20:26:02 +0000

[…] making homemade cream of chicken soup and French onion soup mix, prepare them and set them […]

By: Abigail

Abigail — Tue, 29 Oct 2024 20:17:37 +0000

If you are using this in a recipe where you’re going to “uncondense” it, you can just make 1/2 the recipe and cut the flour/cornstarch in 1/2 again (just use 2.25 Tbsp flour or 1 tsp cornstarch). Then cook it just until it begins to thicken. You will end up with about a 10.5oz can worth.

By: Abigail

Abigail — Sun, 27 Feb 2022 02:04:12 +0000

I used flour & whole milk and baked it at 350 for 1 1/2 hours and it didn’t curdle or separate.

By: Hawaiian Haystacks Meal – Cookin’ on the Road

Hawaiian Haystacks Meal – Cookin’ on the Road — Tue, 22 Feb 2022 22:25:24 +0000

[…] Cream of Chicken Sauce […]

By: Baked Breaded Chicken – Cookin’ on the Road

Baked Breaded Chicken – Cookin’ on the Road — Tue, 22 Feb 2022 00:13:55 +0000

[…] the canned or homemade cream of chicken soup evenly into the bottom of a 9×13 baking pan. Set […]

By: Chicken & Rice Casserole – Cookin’ on the Road

Chicken & Rice Casserole – Cookin’ on the Road — Sat, 19 Feb 2022 22:34:59 +0000

[…] making homemade cream of chicken soup and French onion soup mix, prepare them and set them […]

By: Cheesy Potato Casserole – Cookin’ on the Road

Cheesy Potato Casserole – Cookin’ on the Road — Wed, 09 Feb 2022 14:19:43 +0000

[…] making the cream of chicken soup from scratch, make and set aside to cool. (Here's a homemade […]

By: Abigail

Abigail — Sun, 06 Feb 2022 02:35:43 +0000

This is delicious – good enough to just eat plain! As noted above, the only issue I had with it was that it separated when I reheated it in the oven at 350. However, I used 2% milk, so maybe using cream would keep it from separating…’