Homemade Condensed Cream of Chicken Soup

There is no need to purchase canned soup for casseroles!  It is easily made at home and with much more nutritious ingredients.  It is wise to avoid canned foods as much as possible.  See here for some reasons why:  http://www.smh.com.au/lifestyle/diet-and-fitness/the-cancer-danger-in-canned-food-20111208-1oksm.html

And now with the wonderful canners and other means, we can make our own food and store in jars or in the freezer.

I typically make this when I make a favorite casserole dish that also needs a whole chicken.  So I boil the chicken for the casserole and use the broth from that to make this soup (which also goes into the casserole!)  But you can boil chicken ahead of time and keep it for use in this recipe.

Here is how to make homemade cream of chicken soup – without gluten – and store it for future use.

Homemade Cream of Chicken Soup (Makes about 3 cups)

Ingredients:

1 ½ cups of homemade chicken broth (this must be homemade to be nutritious!)

½ teaspoon poultry seasoning
¼ teaspoon onion powder
¼ teaspoon garlic powder
1/8 teaspoon black pepper
½ teaspoon Celtic sea salt
¼ teaspoon fresh or dried parsley
Dash of paprika
1 ½ cups of raw milk (organic, store-bought can be substituted if you don’t have raw milk)
½ - 2/3 cups of arrowroot OR tapioca flour

Instructions:

In medium saucepan, bring chicken broth to a boil adding ½ cup of the milk and all the seasonings.  Boil only a few minutes.

In a bowl, mix the remaining 1 cup of cold milk with the tapioca flour or arrowroot with a wire whisk.  Add this to the boiling mixture and continue stirring briskly until it boils and begins to thicken.

You can add more chicken broth if it becomes too thick.  I keep mine on the thin side for my casserole but you can make it as thick as you like depending on how you want to use it.

You can also store extra “soup” in mason jars in the freezer.  I use the small, wide mouthed jars to store a “can” of soup for the next time I need it.  Glass is much safer for food storage and if you cool the jar down and leave plenty of space at the top, you should not have any issue with cracked jars in the freezer.