Canning Recipe for Cream of Chicken Soup?

[deanawo]

I use several store cans a month. I would like to make my own instead with my own chickens. Anyone have a tried/true recipe for canning and/or freezing? I did a search but didn't see any.

 

[Sportsterjeep]

You won't find one. Cream of whatever recipes don't can well, they separate and curdle during canning. Safe to eat, but not the creamy goodness you want. Instead, can your own chicken in pints, in it's own broth. Then dump a pint into a pan and bring it to a simmer. Make a rue and add milk, cream, half and half, or whatever your dairy pleasure is. Pour that in with your chicken and simmer till done. If you're not that adept at rues, you can throw flour or cornstarch in with cold milk and stir or whisk it a little while your chicken is heating. Then whisk and pour into the chicken and broth and simmer to desired thickness. I also occasionally hit it with a dollop of sour cream to enhance flavor, especially when using milk.

 

[deanawo]

Thanks, its easy enough to make a rue, will try that. I am wondering how Campbells gets it to process without separating though. Again, appreciate your helping, thanks!

 

[MissJo]

Hi, A couple of years after the fact and you've probably already found the answer you're seeking, If so, can I get the recipe from you? I want to avoid all the "unpronounceable" stuff in the commercially canned stuff.

If not, You CAN can with Clear Gel thickener. According to the USDA it is the only safe thickener for canning. I use it all the time. Here's a site for a recipe I found for Canned, condensed, Cream of Celery Soup: http://chickensintheroad.com/farm-bell-recipes/. You can search the site for Cream of Mushroom soup, too. Haven't found Cream of Chicken soup yet but will experiment with combining spices & ingredients from regular Cream of Chicken soup with the two mentioned above and come up with something I like, I hope!

Cannot use milk or dairy for canning, but easy enough to add milk/cream/dehydrated milk, etc when preparing it.

 

[PollyC]

I use this recipe for a dry mix, it is really good and it tastes great.

Cream of Whatever soup mix

2 C powdered milk
3/4 C cornstarch
1/4 C instant chicken bouillon granules
2 t dried onion flakes
1 t crushed dried thyme
1 t basil - crushed dried
1/2 t pepper


To make 1 can soup, take 1/3 C mix and 1 C water, cook and stir until thickened.

 

[mickey328]

That sounds really yummy! Think I'll mix some of that up. I love cream of mushroom soup, but not the price! I've got a bunch of mushrooms to can already so I can get them ready to make me some soup. Hmm, I can use the mushroom water as the liquid when mixing it up and give it more of a mushroom-y taste even.

Thanks for sharing!

 

[bnjwallace]

I'm not sure about cream of chicken soup, but I have an amazing recipe for cream of mushroom soup that uses clear jel. It looks and tastes amazing!!! If you look long enough, I'm sure you can find one for cream of chicken and it will look beautiful if clear jel is used, instead of cornstarch.

 

[azbillridge]

would you mind to share your recipe for cream of mushroom? would love to try it out! Thanks!