Cream Of Chicken Soup Base: Shelf Stable

I do a lot of scratch cooking here. Many years ago we were walking through the store grabbing up cans of Campbells cream of chicken and other cream of soup bases. I happened to look at the ingredients on the back and was surprised how much on the label I wasn’t able to even pronounce. It was that moment when my interest was sparked to figure out how to make my own. With lots of failed recipes I’ve discovered a tried and true cream of chicken soup base that is not only delicious, thickens up wonderfully, but is also shelf stable.

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Storage

The best and easiest way to store this base is to place it into a glass jar and vacuum seal the lid so there is no air. This allows the base to stay shelf stable for years. If you don’t have a vacuum sealer just store in a tightly closed jar and keep away from light and moisture.

Freeze Dried

Many of you have seen I got a Harvest Right Freeze dryer and have partnered with Thrive Life freeze dried foods. I can’t even begin to tell you all the benefits of freeze dried foods because the possibilities are seriously endless. Making meal in a jar recipes have become a new obsession. If you’ve been considering purchasing a freeze dryer now is a wonderful time to use Harvest Right’s layaway program and lock in the May sale price.

If a freeze dryer is completely out of your budget you have some options! This is why I’ve partnered with Thrive Life Freeze Dried Foods. If you use my link you can save 15% off your delivery order of freeze dried pantry staples! You can order the freeze dried onions, and chicken I use in my cream of chicken soup base and even grab a can of dried mushrooms so you can make my shelf stable cream of mushroom soup too.