Homemade cream soups

[jmartinez1895]

I was hoping that some of you might have a recipe that I could try to make my own cream of chicken soup. I use it often in recipes, but the canned version has too much sodium for my son who has medical issues.
I tried one recipe that I found online and it was to thin, I tried to thicken it myself with flour, but in the end it lost much of it's flavor. I need something thick like the condensed can version, just without all the salt.

 

[barkley]

when I have to thicken creamed soups I add a little bit of instant mashed potatoes. it doesn't change the flavor.

 

[worm761]

When I make a condensed soup, I make a roux (unsalted butter and flour in equal amounts) then add in the broth VERY slowly to keep it thick. I then simmer until I get the consistency I want. I generally use a homemade broth for my soups.

I have high blood pressure so have to watch my salt intake very closely.

 

[thebeesknees]

This recipe was in my mom's heart-healthy cookbook from the hospital. I use it all the time, it is so easy to make. I make a big batch of the mix, store it in a Ziploc, and then just measure out 1/3 cup mix to use it. One batch is equivalent to one can of cream of chicken soup.

1/4 cup dry nonfat milk powder
1 1/2 T cornstarch
3/4 tsp. dried onion
dash pepper
1/8 tsp. dried basil
1/8 tsp. dried thyme (my family doesn't care for thyme so I leave this out)
2 cubes reduced sodium chicken bullion or 1/2 T powdered bullion

Mix with 1 1/4 cups cold water and then heat on medium heat, stirring frequently until thickened. Alternatively, mix in a 4-cup glass measuring cup and microwave one minute at a time, stirring in between, until thickened.

 

[jmartinez1895]

when I have to thicken creamed soups I add a little bit of instant mashed potatoes. it doesn't change the flavor.

When I make a condensed soup, I make a roux (unsalted butter and flour in equal amounts) then add in the broth VERY slowly to keep it thick. I then simmer until I get the consistency I want. I generally use a homemade broth for my soups.

I have high blood pressure so have to watch my salt intake very closely.

Thank you both. I will try both of these to use up the rest of the soup I made and see if it helps.

This recipe was in my mom's heart-healthy cookbook from the hospital. I use it all the time, it is so easy to make. I make a big batch of the mix, store it in a Ziploc, and then just measure out 1/3 cup mix to use it. One batch is equivalent to one can of cream of chicken soup.

1/4 cup dry nonfat milk powder
1 1/2 T cornstarch
3/4 tsp. dried onion
dash pepper
1/8 tsp. dried basil
1/8 tsp. dried thyme (my family doesn't care for thyme so I leave this out)
2 cubes reduced sodium chicken bullion or 1/2 T powdered bullion

Mix with 1 1/4 cups cold water and then heat on medium heat, stirring frequently until thickened. Alternatively, mix in a 4-cup glass measuring cup and microwave one minute at a time, stirring in between, until thickened.

I think I will give this a try once I use up the rest of the what I have. It is very similar to the one I used except yours calls for more corn starch and less water and a lot less onion ( which is good because mine was a little much).