Battle of Cream of Chicken Soup - Reviews

I was making a dish tonight that needed Cream of Chicken soup. I have started to make my Cream of Chicken soup lately instead of using canned because then I know everything that is in it, and it is actually cheaper (and generally tastes better) than using the canned mystery soup. Now, if someone were to give me canned soup, I would happily eat it, but I don't mind making it either.

I had run across another recipe that had used more flour in it, and thought that I would try to find it online. I couldn't find anything like what I'd seen before, so I tried this one that I actually found in several different places and it had gotten great reviews everywhere. I must have messed something up, because I thought it was not so good at all. I've looked over the recipe over and over again, and I can't see what I omitted, so maybe whatever people are making with the soup lends well to that recipe. It tasted like flour to me, and really, the flour to liquid ratio seemed really high. As soon as I dumped the flour/milk mixture into everything that had heated up on the stove, it pretty much instantly coagulated and I had a hard time getting all of the lumps out. Probably my error since so many people love it, but I wouldn't try it again. My rating is 1 star here. This recipe makes the equivalent of 2 cans, in case you try it.

This is the recipe that I typically use. I like it because it has a good flavor, but it doesn't thicken up as much as I would love for it to thicken up. It really works well as a general soup substitute, though, since there really isn't anything seasoning it other than the chicken stock (which I use chicken bullion and water instead). I would probably give this one a 4 star rating, but maybe try and put some more flour in it. My cream of chicken soup did not turn out as thick as is pictured below, but again, it is still tasty. This recipe makes the equivalent of 1 can.

from bunsinmyoven.com

One that looks like a good "meet in the middle" recipe is here. It has more flour than my typical recipe so hopefully it should be thicker, but has more liquid than the one that I tried today so hopefully it shouldn't be too thick. I also like that it doesn't have a bunch of seasonings in it already - I had to throw out the sauce for the dinner tonight because the seasonings from the soup didn't go with the curry needed for the recipe. This recipe makes the equivalent of 4 cans, and apparently the cream of chicken soup is freezable, so some people have made it and used what they needed, then put the rest in the freezer. Hmm.