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Use homemade cream of chicken soup or cream of mushroom soup in any recipe that calls for the canned version. This delicious, healthier swap couldn’t be simpler!

Use homemade cream of chicken soup or cream of mushroom soup in any recipe that calls for the canned version. This delicious, healthier swap couldn't be simpler! | iowagirleats.com

I’m equal parts tentative and thrilled to share today’s recipes for Homemade Cream of Chicken Soup and Cream of Mushroom Soup with you!

Tentative because, let’s be honest, these healthier creamy soups aren’t winning any beauty awards, but thrilled because omg! O.M.G. These soup recipes are going to change the holidays, especially, as we know it.

Use homemade cream of chicken soup or cream of mushroom soup in any recipe that calls for the canned version. This delicious, healthier swap couldn't be simpler! | iowagirleats.com

But first, happy Halloween! Lincoln dressed up as his idol Batman this year while Cameron stayed in bed. HA! I bought a super cute Superman onesie for him to wear in the wagon alongside Lincoln as we trick or treated but it was incredibly cold and windy so he and I stayed home while the big boys literally wind sprinted from house to house. Wind is my #1 most hated weather element so I didn’t mind taking one for the team.

While it’s hard to believe Halloween is here and nearly gone, it’s even harder to accept the fact that Thanksgiving and Christmas are right around the corner. WHO AND THE WHAT AND THE HOW NOW? The change in weather is a bummer, but darn it am I a sucker for a good hand cutout turkey craft, plus I got the most darling copper jingle bell garland that I can’t wait to hang above our stockings when the time is right.

In the meantime, I’m making soups. Thick and creamy, no-can-required cream of chicken and mushroom soups that are not only gluten-free but easily made dairy-free, and concocted from 100% fridge and pantry staples. The holidays are filled with reasons to create casseroles – green bean casserole and Party Potatoes Deluxe immediately come to mind – which usually call for store bought, canned creamy soups. A few problems though:

  1. Store-bought condensed creamy soups are usually not gluten-free, and the GF ones can be hard to find/expensive.
  2. They are PACKED with sodium. Ben has to watch his sodium intake and the canned stuff is a hard no for him. There’s 36% of your daily value of sodium in 1/2 cup of the leading brand of cream of mushroom soup!
  3. Even the gluten-free store-bought condensed creamy soups contain dairy, which is a no-go for my dairy-allergic dude Lincoln.

We are a mess.

Use homemade cream of chicken soup or cream of mushroom soup in any recipe that calls for the canned version. This delicious, healthier swap couldn't be simpler! | iowagirleats.com

So we go homemade because not only is making these popular creamy soups at home a cinch, but it’s so much healthier and unbelievably delicious. This was the first of tens of dozens of spoonfuls of Homemade Cream of Mushroom Soup I ate straight from the jar. You guys will flip.

 

Ok a couple notes:

  1. Make these soups up to several days ahead of time. This is especially helpful around the holidays when you’re prepping for a big meal in advance.
  2. The recipe for Cream of Chicken Soup makes ~10oz (1-1/4 cups) ie the same amount as a small sized can of store bought soup.
  3. The recipe for Cream of Mushroom Soup makes ~14oz (1-3/4 cups) so if you want to use the same amount in a store bought can, remove 1/2 cup from the prepared recipe.
  4. Use these condensed soups in casseroles, soups, skillet dinners – anywhere you need a flavor and thickening boost. I don’t usually dilute them but you can if you’d like.

You will be making these recipes for a lifetime – lets get on with it!

Use homemade cream of chicken soup or cream of mushroom soup in any recipe that calls for the canned version. This delicious, healthier swap couldn't be simpler! | iowagirleats.com

For the Cream of Chicken Soup:

Saute 1 Tablespoon minced shallot in 2 teaspoons extra virgin olive oil in a small saucepan over medium heat until tender, 2-3 minutes. Melt 2 Tablespoons butter or vegan butter then sprinkle in 2-1/2 Tablespoons gluten-free flour and whisk for 1 minute. Slowly stream in 3/4 cup chicken broth while whisking to create a smooth sauce then add 1/2 cup milk (any kind – I used unsweetened almond milk) plus 1-1/2 teaspoons poultry seasoning, scant 1/2 teaspoon salt, and 1/8 teaspoon pepper. Simmer until thickened. That’s it!

Use homemade cream of chicken soup or cream of mushroom soup in any recipe that calls for the canned version. This delicious, healthier swap couldn't be simpler! | iowagirleats.com

For the Cream of Mushroom Soup:

Saute 4oz minced mushrooms plus 1 Tablespoon minced shallot in 1 Tablespoon extra virgin olive oil in a small saucepan over medium-high heat until the mushrooms release their liquid. Continue to saute until the liquid cooks off and the mushrooms are tender, 5-7 minutes. Scoop the mushroom mixture into a bowl then set aside.

Lower the heat to medium then melt 2 Tablespoons butter or vegan butter, sprinkle in 2-1/2 Tablespoons gluten-free flour, and whisk for 1 minute. Slowly stream in 3/4 cup chicken or vegetable broth while whisking to create a smooth sauce then add 1/2 cup milk (any kind – I used unsweetened almond milk) plus 1/2 teaspoon salt, 1/4 teaspoon garlic powder, and 1/8 teaspoon pepper. Simmer until thickened then stir the mushrooms back into the soup.

Use homemade cream of chicken soup or cream of mushroom soup in any recipe that calls for the canned version. This delicious, healthier swap couldn't be simpler! | iowagirleats.com

I’m telling you – pure condensed soup GOLD, right here!! I hope you love these soup recipes and get many uses out of them for years to come. Enjoy!

Use homemade cream of chicken soup or cream of mushroom soup in any recipe that calls for the canned version. This delicious, healthier swap couldn't be simpler! | iowagirleats.com

Homemade Cream of Chicken Soup & Cream of Mushroom Soup

Description

Use homemade cream of chicken soup or cream of mushroom soup in any recipe that calls for the canned version. This delicious, healthier swap couldn't be simpler!  

Ingredients

see notes

  • For the Cream of Chicken Soup:
    • 2 teaspoons extra virgin olive oil
    • 1 Tablespoon chopped shallot
    • 2 Tablespoons butter or vegan butter
    • 2-1/2 Tablespoons gluten-free flour
    • 3/4 cups gluten-free chicken broth
    • 1/2 cup milk (any kind - I used unsweetened almond milk)
    • 1-1/2 teaspoons poultry seasoning
    • scant 1/2 teaspoon salt
    • 1/8 teaspoon pepper
  • For the Cream of Mushroom Soup:
    • 1 Tablespoon extra virgin olive oil
    • 1 Tablespoon chopped shallot
    • 4oz mushrooms, chopped
    • 2 Tablespoons butter or vegan butter
    • 2-1/2 Tablespoons gluten-free flour
    • 3/4 cup gluten-free chicken or vegetable broth
    • 1/2 cup milk (any kind - I used unsweetened almond milk)
    • 1/2 teaspoon salt
    • 1/4 teaspoon garlic powder
    • 1/8 teaspoon pepper

Directions

  1. For the Cream of Chicken Soup: Heat extra virgin olive oil in a small saucepan over medium heat then add shallots and saute until softened, 2-3 minutes. Add butter then, once melted, sprinkle in flour and whisk to combine. Cook while whisking for 1 minute then slowly add splashes of chicken broth while whisking to create a smooth sauce. Add milk and seasonings then turn heat up to medium-high and bring soup to a bubble while stirring constantly. Turn heat back down to medium then simmer while stirring until soup is fairly thick, 3-4 minutes. Remove saucepan from heat then set aside to cool slightly. Can be done several days ahead of time.
  2. For the Cream of Mushroom Soup: Heat extra virgin olive oil in a small saucepan over medium-high heat then add mushrooms and shallots. Saute until the mushrooms release their liquid, the liquid cooks off, and the mushrooms become tender, 5-7 minutes. Scrape mushroom and shallot mixture into a bowl then set aside.
  3. Lower the heat to medium then melt butter in saucepan. Sprinkle in flour then whisk to combine and cook while whisking for 1 minute. Slowly add splashes of chicken or vegetable broth while whisking to create a smooth sauce then add milk and seasonings. Turn heat up to medium-high and bring soup to a bubble while stirring constantly then turn heat back down to medium and simmer while stirring until soup is fairly thick, 3-4 minutes. Remove saucepan from heat then stir in cooked mushrooms and set aside to cool slightly. Can be done several days ahead of time.

Notes

  • The Cream of Chicken Soup recipe yields 1-1/4 cups or 10oz of soup.
  • The Cream of Mushroom Soup recipe yields 1-3/4 cups or 14oz of soup.

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.

Use homemade cream of chicken soup or cream of mushroom soup in any recipe that calls for the canned version. This delicious, healthier swap couldn't be simpler! | iowagirleats.com