Thank you for being the kind of person who is willing to put forth so much effort on your own, to teach others. Not many people willing to do that anymore, especially after staying up all night working a shift helping someone already. As someone allergic to soy, I cannot use canned cream of chicken so this will be very helpful. Keep up the good work.
@@sannekraaijkamp6698hmm, I don’t know much about freeze drying yet. You could always throw a little bit in when you freeze drying something else and test it out!
I ABSOLUTELY Love the way your dog is watching you and waiting for some of the chicken to fall on the floor or for you to give that BEAUTIFUL PUPPY some of it. I am so VERY HAPPY to have found your RUclips videos. God Bless you and your LOVING Family and your GORGEOUS puppy.
That cream of chicken soup looks delicious! I made homemade tomato soup for the first time last year and it was the best tomato soup, I have ever had! I canned it, but I wasn’t able to get tomatoes this year, as we were on vacation in Canada, during that time! Maybe next year! For years, I had no idea that Campbell’s tomato soup had high fructose corn syrup in it! Never again, will I buy that! The more soups I can make and freeze or can, the better! Thanks for sharing this!
This is the first time I caught your dog in one of your videos. What a cute floof!! It looks like a St. Bernard, but a little smaller? Doesn't matter. So cute!
I use my pasta pot insert so that when it’s done cooking I can easily pull the chicken and veggies out and the broth is left behind already strained! I use the same method when cooking down bones, skin, fat etc.
I love this! I do this and freeze it flattened out in ziplock bags(I know, plastic) then it takes just putting it in the pot to thaw it. I totally cut the bag up to get the flat frozen square disk out. But there ya go. No wrong way if it’s done homemade. ❤
@@faithandarrowhomestead I actually suck the air out of the bag with my mouth. I zip it most of the way then put my mouth to it by wrapping the opening over my mouth. The I inhale through my mouth and exhale through my nose till I’m satisfied with the suction of the bag and zip it while taking my mouth away. Also you can’t can with jars that you have used to freeze food in. Not sure why but I’ve learned it from those in the know.
You can, can dairy.. the Amish have done it for centries. I'm in a canning group where they can dairy even butter and milk.. It's the government who tells people you can't be dairy..
Looks yummy! I always wondered how to make that. But I think I'd vacuum pack it in bags to put in the freezer. Glass in the freezer would make me nervous. lol
That’s a GREAT idea! Maybe I will do that next time to see how I like it. Glass in the freezer is okay but I have had jars break before. Just can’t overfill.
So that’s actually an interesting thing I just recently learned about. Big manufacturing cans things differently and the way they do it can’t be achieved in a home kitchen. They have equipment that’s gets those cans REAL REAL HOT. It’s the same reason they have canned pumpkin purée but we can’t can pumpkin purée.
Ok J, I have a question. If you measured a can of cream of chicken soup in a measuring cup, would it go all the way to the top as your homemade version did? The reason I ask is because a measuring cup of actual fluid, like water, broth, or milk will weigh 8 oz, but I’m thinking a measuring cup of this thickened water/milk combo will weigh more?? Does this make sense? 🥴
So the reason I went about this the way I did was because google said one cup of liquid weighs 8 ounces. So one cup plus a little more would be 10 ounces. I’m not sure if the way my brain looked at it will translate well for everyone else 😜🤦🏻♀️
The cream of Chicken soup can is Condensed. Where you add 1 can of water or milk to the soup then heat it up. On you website you say the recipe makes "10.5oz can of cream of chicken soup". Do I need to add 10.5 oz of milk to make it a soup to eat?
Honestly it depends. This is one of those opportunities to encourage experimentation. I could give you altered measurements but I don’t know how you like your soup. If you start with the measurements I gave you, continue adding either milk or broth, whisking continuously, until it has reached the consistency you enjoy your soup. Remember it will continue to thicken the longer it sits on the heat.
Thank you for being the kind of person who is willing to put forth so much effort on your own, to teach others. Not many people willing to do that anymore, especially after staying up all night working a shift helping someone already. As someone allergic to soy, I cannot use canned cream of chicken so this will be very helpful. Keep up the good work.
Thank you so much for this encouragement! I’m really glad you found it useful. That makes it all worth it!
Love your videos!!Thanks for this one!! Question, do you think it would freezedry?
@@sannekraaijkamp6698hmm, I don’t know much about freeze drying yet. You could always throw a little bit in when you freeze drying something else and test it out!
@@sannekraaijkamp6698 it should freeze dry fine as an ingredient. Probably even by itself.
Great video! Hoping it goes “viral” like your baking mix one!!
I’m so hopeful another one takes off like that!
I ABSOLUTELY Love the way your dog is watching you and waiting for some of the chicken to fall on the floor or for you to give that BEAUTIFUL PUPPY some of it. I am so VERY HAPPY to have found your RUclips videos. God Bless you and your LOVING Family and your GORGEOUS puppy.
Thank you, Joanne! You are very sweet. His name is Benny Blu and we love him very very much!!
YOUR DOGGIE IS ADORABLE! HE SHOWED UP SOON AS YOU TOOK THE CHICKEN OUT OF THE POT! SO CUTE!
He has a way of doing that 😉
Cream soups ( campbells) was $2.29 per can. I have been making mine from scratch for years.. great video & adorable kitchen helper.
If you want your chicken products to have that golden color, add a shake of turmeric.
Great idea!
I've made cream of mushroom soup very similar. Very tasty!!! Great job!!!
It’s on my list to film that one as well!
Yessss!!! Here for it!
What time should I come over for dinner?!? 😅 potpies maybe?!?!
Haha! I would so have you! Pot pies are so good 😍
Looks good have chicken broth in my freezer now i can make soup with it.
Excellent!
I have so been trying to find a homemade version of this!! You did it girl!!! I'm saving this! Thank you for sharing with us, thank you!!
Yay I’m so happy to help!
I’ve watched lots of videos on this, but I learned a lot today. Thank you so much.
I’m so glad!
I love this! I don't like many dishes that have cream of chicken init, but I do like the idea of having some in the freezer if I fo want it!
This is great because we can easily make it gluten free for our celiac family members!
That cream of chicken soup looks delicious! I made homemade tomato soup for the first time last year and it was the best tomato soup, I have ever had! I canned it, but I wasn’t able to get tomatoes this year, as we were on vacation in Canada, during that time! Maybe next year! For years, I had no idea that Campbell’s tomato soup had high fructose corn syrup in it! Never again, will I buy that! The more soups I can make and freeze or can, the better! Thanks for sharing this!
Yay!! I’m so glad for you! I’ve also made homemade tomato soup and it’s unmatched!
This is the first time I caught your dog in one of your videos. What a cute floof!! It looks like a St. Bernard, but a little smaller? Doesn't matter. So cute!
Oh yes, he make’s appearances. Especially in anything I film outside. He is a full blood Australian Shepherd. His name is Benny Blu :)
I didn’t realize you could freeze glass! Thanks for that information!
I use my pasta pot insert so that when it’s done cooking I can easily pull the chicken and veggies out and the broth is left behind already strained! I use the same method when cooking down bones, skin, fat etc.
That is a FANTASTIC idea!! Thank you for sharing!
Wonderful! Gonna make this thanks for being the Guinea pig and doing all the hard work for us!!❤ very simple to follow thanks 😊
Happy to 🤗😆
Thanks so much❤
You're welcome 😊
I loved this video so much. I also love seeing that smile back after your last video😊. Please keep doing these videos, they are so helpful.
Thank you for making such awesome, educational videos! So many useful tips! I love it!
Thank you :)
I love this!
I do this and freeze it flattened out in ziplock bags(I know, plastic) then it takes just putting it in the pot to thaw it. I totally cut the bag up to get the flat frozen square disk out. But there ya go. No wrong way if it’s done homemade. ❤
No I actually LOVE that idea! The jars are so bulky. Because this is so thick I could probably vacuum seal it too.
@@faithandarrowhomestead I actually suck the air out of the bag with my mouth. I zip it most of the way then put my mouth to it by wrapping the opening over my mouth. The I inhale through my mouth and exhale through my nose till I’m satisfied with the suction of the bag and zip it while taking my mouth away.
Also you can’t can with jars that you have used to freeze food in. Not sure why but I’ve learned it from those in the know.
You’re awesome! Thanks for sharing! One of these days, I’ll make a chicken and drink the stock leftover. I know it’s so good for you!
It really is!
You can, can dairy.. the Amish have done it for centries. I'm in a canning group where they can dairy even butter and milk.. It's the government who tells people you can't be dairy..
That may be. I am not comfortable enough with it to recommend it yet. I try to only teach what I truly understand.
BRILLIANT!!!!!
Looks yummy! I always wondered how to make that. But I think I'd vacuum pack it in bags to put in the freezer. Glass in the freezer would make me nervous. lol
That’s a GREAT idea! Maybe I will do that next time to see how I like it. Glass in the freezer is okay but I have had jars break before. Just can’t overfill.
Thank you it turned out perfect I was wondering if you know how to make it in a premix powder and just add the broth & milk??
I do not know how to do that! The first thing that comes to mind is freeze drying it but I’m not sure how else to accomplish that.
The store cans it, so there must be a way- pressure canning likely
So that’s actually an interesting thing I just recently learned about. Big manufacturing cans things differently and the way they do it can’t be achieved in a home kitchen. They have equipment that’s gets those cans REAL REAL HOT. It’s the same reason they have canned pumpkin purée but we can’t can pumpkin purée.
It's that simple.... why would we waste money on cans of cream of chicken? I am stunned!! Thank you thank you
Your dog looks very interested in what you’re saying - or, it’s just waiting for you to drop some chicken!
I give him bits of chicken every time I cook a chicken 😝
How do you keep glad from baking in freezer?
Ok J, I have a question. If you measured a can of cream of chicken soup in a measuring cup, would it go all the way to the top as your homemade version did? The reason I ask is because a measuring cup of actual fluid, like water, broth, or milk will weigh 8 oz, but I’m thinking a measuring cup of this thickened water/milk combo will weigh more?? Does this make sense? 🥴
So the reason I went about this the way I did was because google said one cup of liquid weighs 8 ounces. So one cup plus a little more would be 10 ounces. I’m not sure if the way my brain looked at it will translate well for everyone else 😜🤦🏻♀️
@@faithandarrowhomestead Right, but my point is that I don’t think 1 cup (volume) of condensed soup weighs the same as 1 cup of water or milk?
The cream of Chicken soup can is Condensed. Where you add 1 can of water or milk to the soup then heat it up. On you website you say the recipe makes "10.5oz can of cream of chicken soup". Do I need to add 10.5 oz of milk to make it a soup to eat?
Yes, I would think so. If you did that, I think it would give you a good soup texture and consistency.
I see a really pretty doggie that entered the background!
Yes, that’s our sweet Benny Blu!
Is the liquid amount the same for making it into soup?
Honestly it depends. This is one of those opportunities to encourage experimentation. I could give you altered measurements but I don’t know how you like your soup. If you start with the measurements I gave you, continue adding either milk or broth, whisking continuously, until it has reached the consistency you enjoy your soup. Remember it will continue to thicken the longer it sits on the heat.
Could tiny flecks of chicken be + to the concentrate?
Yes! I considered doing that actually.
How do you store cream of chicken
I froze mine in Mason jars. Make sure you keep some head space for expansion. It’ll also keep in the fridge for awhile, probably 3ish weeks.
I will never buy a can of cream of anything ever again. 😂
So only 3/4 cup of broth...what is done with the rest of your broth
All sorts of stuff! I’m actually in the process of filming a weekly menu video including broth and it gives several ideas. That’ll be up soon!