So…casseroles. I love them. You love them. Everyone loves them. They are comforting, homey, cozy, delicious, and there is something so satisfying about popping that dish of goodness into the oven and forgetting about it for thirty minutes.
They are seriously one of my favorite things to make EVER.
What is one of the most common ingredients found in almost every single casserole recipe? Cream of chicken soup (or cream of mushroom soup). You almost can’t find one that doesn’t call for the stuff! But here’s the thing…have you ever looked at the ingredient list on the back of one of those cans?
Oh my GOODNESS there are so many preservatives. So many extra, unnecessary ingredients! Seriously…take a peek. It will surprise you.
This homemade version of cream of chicken soup is SO easy to make (seriously so so so easy), and you know exactly what is going into it – real ingredients. Bonus: there are only four of them! Score ?. And chances are, you probably already have them in your fridge and pantry.
- Chicken Stock
Make a batch of this stuff, freeze it in 10 oz portions (that’s how many ounces are in the cans they sell at the grocery store), and when you are about to make a delicious casserole, use this homemade cream of chicken soup instead of the cans!
Easy, quick, and so much better for you than the fake stuff.
This recipe makes me so excited about making all kind of casseroles this season! If you have any delicious casseroles to recommend, please link to them in the comments ?. I can never get enough!
Something you should know about this soup: it’s not made to eat on its own- it’s very thick. But the canned stuff is the same way…you would never pop a can into a sauce pan, heat it up, and eat it like that. This is a “from concentrate” version (like the cans), so just keep that in mind! It is made to use in casseroles. If you do want to eat it like soup, you will need to thin it out with chicken stock and add some other ingredients (veggies, chicken, etc…) to make it more interesting.
The bottom line: just treat it exactly like you would the cream of chicken soup cans ?.
Click here to check out all the other fantastic bloggers’ soups!
Have a wonderful Sunday, everyone – go enjoy this beautiful fall weather ?! I say this as I am inside watching football….don’t judge me.
- ½ cup butter (1 stick)
- ¾ cup all purpose flour
- 2 cups 2% milk
- 2 cups chicken stock
- Melt the butter in a pot over medium high heat
- When the butter is melted, whisk in the flour
- Let this cook for about a minute, stirring constantly
- Pour in the milk and chicken stock - whisk until combined
- Bring the mixture to a boil
- Reduce to a simmer and let cook until thickened (it shouldn't take long - about 5 minutes)
- Season to taste with salt and pepper
- The cans of cream of chicken soup from the store contain about 10 oz of soup, which equals 1¼ cup. We portioned our soup out into 10 oz portions (so it would be easy to substitute in recipes) and froze it
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
In the mood for more yummy soup recipes? Check these out: