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Homemade Condensed Cream Of Chicken

One of the most frequent questions I am asked is “Halle, do you have a recipe that  can substitute out condense cream of chicken/mushroom soup?”  When you look at a can of this stuff…it is astounding how many unhealthy ingredients are in this.  I wouldn’t even categorize these soups as food, they are that bad!  So I set out to create a healthy alternative.  In this recipe I am using potato flour.Potato flour is a flour which is produced from potatoes which have been cooked, dried, and then ground potatoes.  It is commonly confused with, but is different than, potato starch flour which is made only from the starch of a potato.  Potato flour is typically less dense and less white than potato starch.  There are a number of uses for potato flour, ranging from Passover cooking to gluten-free baking.  Large markets and health food stores may carry this type of flour, and it is also available on line.One use of potato flour is as a thickener.  Potato flour can be added to soups, stews, gravies, and other dishes to encourage these dishes to thicken without adding a strong flavor or intense starchy texture.  However, care should be used when using potato flour as a thickener.  If it is used in a dish which is allowed to boil, it can acquire a strange and unpleasant texture.For people of the Jewish faith, potato flour is an important part of the Passover menu, when grains are not allowed.  Potato flour is used to replace regular flour in various dishes such as dumplings during Passover to comply with the restriction against eating grains.  It may be combined with other flours which are not derived from grains to create a specific desired texture, or used alone.

So the next time you have a recipe that calls for a can of condensed cream of chicken/mushroom soup, pull out this recipe and make your own.  It will take you less then 5 minutes to prepare and is so much healthier and tastier then those store bought brands.


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5 from 1 reviews
Homemade Condensed Cream Of Chicken/Mushroom Soup, Holistic Recipe
Prep time
Total time
Nutrition Info: Calories: 568.2 Fat: 38.7g Carbohydrates: 33.9g Protein: 21.3g
Serves: Is equivalent to 1 can of cream soup (12 ounces)
  • 1 cup homemade stockor organic chicken stock
  • 3 tbsp melted grass fed butter
  • 2 ounces finely diced cooked chicken pieces (make pieces very small). If making cream of mushroom, omit chicken and add ½ cup of sautéed mushrooms cut into small pieces.
  • 2 tbsp plus 1 tsp of potato flour
  • 1 tbsp raw milk/ or fresh coconut milk, see recipe
  • 1 tbsp full fat greek yogurt
  • ½ tsp of poultry seasoning
  • ¼ tsp unrefined sea salt
  • ⅛ tsp black pepper
  • ⅛ tsp garlic powder
  1. In a bowl add chicken stock (stock doesn’t need to be heated) and potato flour.
  2. You might want to sift the potato flour in so you don’t get lumps.
  3. Add melted butter, milk, greek yogurt, poultry seasoning, unrefined sea salt, black pepper and garlic powder.
  4. Whisk very well.
  5. Stir in chicken.
  6. Use to replace cream of chicken or cream of mushroom in recipes.
  7. Recipe is equivalent to 1 store bought can.
Nutrition Information
Serving size: whole recipe


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20 thoughts on “Homemade Condensed Cream Of Chicken/Mushroom Soup, Holistic Recipe”

  1. Kim Bowman says:

    Sherri Allen you might be interested in this

  2. Ines McKean says:

    Sounds great, do any Australian readers know where we can purchase potato flour that is preservative free? Every where I’ve looked to date, it contains sulphites which i’m allergic to.

  3. Whole Lifestyle Nutrition says:

    Can you get Bob’s Red Mill? The only ingredient is potato. I think it is on amazon, not sure if that would work??

  4. Stuart Pierce says:

    Thanks for posting. I wonder what I could use in place of the potato flour? A little gelatin?

  5. Whole Lifestyle Nutrition says:

    Is potato flour to high on the glycemic chart for you Stuart? You could try tapioca flour/starch…or arrowroot powder

  6. Stuart Pierce says:

    I just don’t think it’s something that I’ll have in the pantry regularly. I keep gelatin, almond flour, and coconut flour, though.

  7. Whole Lifestyle Nutrition says:

    I am not sure any of those would work for this Stuart :( Almond flour most certainly not, and coconut flour would have to strong of a taste. I am assuming you have the orange (blooming) kind of gelatin?? I have no idea how that would work…but potato starch is very inexpensive and is great to thicken sauces.

  8. Stuart Pierce says:

    Thanks for the info and the recipe, Halle! My Mom is very excited to have the cookbook from the lady who created the Maple Butternut Chicken Casserole Recipe.

  9. Julie Skinner says:

    Your mom is a smart lady, Stuart! That’s our new favorite food. I made it with uncured ham yesterday. We fight over who gets the leftovers for lunch!

  10. Stuart Pierce says:


  11. montanabby says:

    thinkin’ line 1. is incorrect?? is there any potato STARCH in the recipe????

    1. hallecottis says:

      @montanabby Nope there isn’t, thank you so much for pointing that out! I will make the change :)

      1. montanabby says:

        @hallecottis You’re the best!

  12. kayleeh says:

    Could you freeze this?

    1. hallecottis says:

       @kayleeh I am not sure?  The potato would be what I question if you could or couldn’t.  I would venture to say no but give it a whirl and let us know if it worked or not.  You could always make a batch and freeze a small amount and test it that way.  That way you won’t be wasting a whole batch :)

  13. kattyc1204 says:

    I would need to make this dairy free. Any suggestions for a substitute for the Greek yogurt? There isn’t a store near me that sells coconut yogurt (plain) unfortunately.

    1. hallecottis says:

      kattyc1204 I would replace it with coconut cream (the thick part of coconut milk, canned).  If you don’t have it, I would just leave it out all together.

      1. kattyc1204 says:

        hallecottis kattyc1204  
        Thank you for the quick reply. Since I had planned to replace the milk with coconut milk anyway, that won’t be a problem. Thanks!

  14. Amy Levitre says:

    Do you know how long this will keep in the refrigerator? Can you freeze it?

    1. Halle Cottis says:

      You can freeze it just fine, and I would only keep it in the refrigerator for a few days at most.

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