Comments on: Homemade Cream of Chicken Soup

By: Kristen Chidsey

Kristen Chidsey — Thu, 29 Feb 2024 23:06:53 +0000

In reply to Renee. Hi Renee! I do not have any experience canning, so I can not advise on this. Sorry! I personally recommend making fresh, refrigerating, and using within 3-4 days.

By: Renee

Renee — Thu, 29 Feb 2024 12:53:44 +0000

Can this be made in bulk and canned for a longer shelf life?

By: Kristen Chidsey

Kristen Chidsey — Sun, 07 Jan 2024 00:01:55 +0000

In reply to Kalie. Hi Kalie! Unfortunately, due to the flour and dairy, this is one recipe that does not freeze well.

By: Kalie

Kalie — Sat, 06 Jan 2024 17:46:23 +0000

Can this be frozen? I'd like to stock up of possible! 😀

By: Kristen Chidsey

Kristen Chidsey — Sun, 15 Oct 2023 12:00:09 +0000

In reply to Denise Young. Absolutely! Any unflavored non-dairy milk, besides canned coconut milk will work well in this recipe.

By: Denise Young

Denise Young — Sun, 15 Oct 2023 05:42:03 +0000

Can i use caahew milk instead of almond milk?

By: Kristen Chidsey

Kristen Chidsey — Fri, 19 May 2023 13:09:52 +0000

In reply to Donja. So happy to hear this recipe helped you enjoy something you may normally not be able to enjoy!

By: Donja

Donja — Fri, 19 May 2023 12:58:11 +0000

Made this last night and used for a chicken pot pie recipe with alternative flour and milk. It turned out great!!! I will be saving this for future recipes. Thank you for sharing!

By: Kristen Chidsey

Kristen Chidsey — Thu, 11 May 2023 20:29:10 +0000

In reply to Rene(e), she/her. Oh I am so sorry to hear about your friend. But food is a beautiful way to celebrate your friend and revisit the memories you made.

By: Rene(e), she/her

Rene(e), she/her — Thu, 11 May 2023 17:32:51 +0000

Hi 🙂 I wanted to say thank you so much for your recipe! It was way easier than I expected it to be when looking up cream of chicken recipes and with quick and already on hand ingredients! You helped me pay tribute to a deceased friend with a food that was very special to her and help bring a positive spin (and taste 😀 ) to a hard day. She loved Cream of Chicken and despite all her health/appetite/dietary issues it was soothing to her. I have a sensitivity to gluten so avoid it but now I have a stress free way to honor her. Even being low energy as I often am, I was able to make it. That night i had it with a chicken burger and the next with hotdogs. Next I want to try tater tot casserole! 😀 One more thing I love about this is I can also make sure my allium (garlic/onion and related) intolerant sister can also have the sauces with me and not feel poorly afterward because the seasoning is so customizable! 😀 (I did mine with curry, paprika, white pepper and black pepper that night).
I plan to explore more of your page now and share it with others.

By: Juliee

Juliee — Thu, 01 Sep 2022 13:52:59 +0000

In reply to Beth Foster. Thank you for this! Opens up a lot of new culinary opportunities in our milk-free kitchen! Yay!

By: Kristen Chidsey

Kristen Chidsey — Wed, 23 Mar 2022 21:37:55 +0000

In reply to Erin. I love hearing that Erin! Thank you for taking the time to leave a comment!

By: Erin

Erin — Wed, 23 Mar 2022 18:07:20 +0000

I've been using this for a couple years and my family loves it!

By: MARIAN SHERMAN

MARIAN SHERMAN — Tue, 08 Feb 2022 20:05:57 +0000

In reply to MARIAN SHERMAN.

I also use coconut milk.

By: MARIAN SHERMAN

MARIAN SHERMAN — Tue, 08 Feb 2022 19:59:02 +0000

In reply to Jackie.

I make this regularly using gluten free flour and ghee. I also add a bit of Better Than Bouillon chicken base for just a bit more flavor. It turns out great!

By: Kristen Chidsey

Kristen Chidsey — Tue, 01 Dec 2020 14:35:21 +0000

In reply to Sonya. YES and that is a great idea!

By: Sonya

Sonya — Tue, 01 Dec 2020 14:22:52 +0000

Can you use vegetable broth to make it vegetarian?

By: Kristen Chidsey

Kristen Chidsey — Fri, 30 Oct 2020 11:14:40 +0000

In reply to Lisa. Hi Lisa. I do not have any experience canning, as I stated. So I can not advise on this. Sorry! I personally recommend making fresh, refrigerating, and using within 3-4 days.

By: Lisa

Lisa — Fri, 30 Oct 2020 00:11:16 +0000

In reply to Kristen Chidsey. Kristen, Have you done this? How long and at what pressure did you can yours? I keep reading various articles not recommending pressure canning products with milk and butter and so forth but I wonder if that advice still applies to dairy free milks and butters? hmmm...I'd hate to risk it not being safe but love the idea of it canned with all the ingredients already in the jar!

By: Kristen Chidsey

Kristen Chidsey — Mon, 26 Oct 2020 10:51:44 +0000

In reply to Beth. Hi Beth! This recipe is to be quite thick. A roux is simply made with equal parts fat and flour and can be made in any quantity. This recipe for roux was based on what was needed to mimic canned cream of chicken. Again, it is supposed to be quite thick, almost like pudding. Hope that helps to clarify.

By: Beth

Beth — Mon, 26 Oct 2020 06:51:34 +0000

Hello,
I saw your recipe and wanted to try this as my son has a dairy allergy, and I want to make a potato bake for him sometime. I tried this but have a few questions. I’ve never made a roux before, so Ive been searching internet for tips. In your recipe you have a lot of butter and flour. Other sites say 1tbs butter /1tbs flour, so I am not sure if what I made worked.

I had to use nutalex (vegan margarine) and soy milk. The end result looks like a very sticky paste. I wisked but it is still very thick. Do you think I didn’t have my fat ratio correct as it was hard to get the nutalex out of measuring cup. Is it meant to be a thick texture because of the 1/4 cup measurement?