Prepper’s Pantry: Cream of Chicken Mushroom Soup with Rice


Greetings! Let’s use some of that home canned chicken soup to make a hearty and delicious cream of chicken and mushroom soup with rice. A really nice comforting soup that will fill their bellies and yours. Simple and delicious and this comes entirely from your food storage.

You can start with 4 tablespoons of canned butter (or fresh) and heat it over a medium burner whisk in 1/4 cup all purpose flour and whisk until it becomes bubbly. Pour in 1 can of condensed milk (14 ounces) and whisk until this mixture thickens. Pour in 1 quart of chicken soup and whisk to combine. Add in 1/2 cup of dehydrated mushrooms that have been soaked in 1 cup of very hot water for 15 minutes. Add in the soaking water as well. Add 1 cup of rice. I have used a par cooked brown rice, but you could use any rice you like, it will simply take either more or less time to simmer to cook the rice until it is done. I seasoned with 1 teaspoon of cracked black pepper, 1 teaspoon of poultry seasoning, 1 teaspoon of onion powder and 1 teaspoon of mushroom powder (optional). Simmer this until the rice is done. I simmered mine for 20 minutes.

Serve this hearty soup with some biscuits, corn bread, crackers or rolls and a side salad and you have a wonderful healthful, delicious and comforting meal that your family will love. This made enough for 7 servings. If you added a bit more rice and a bit more water and even a spoonful of chicken bullion you could easily stretch this soup to feed 10 people with no problem and without losing any of the wonderful flavor.

I hope this encourages you to try something different with your food storage. Mix it up, step it up and enjoy!

Prep for today, prep for tomorrow, prep for a better life!

Happy Eating!

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20 comments

  1. k im sorry I would love to use your recipes, but, you always use the metal on metal and I can’t stand to listen to it, my apologies but ill have to unsub cuz just ughk

  2. Oh, wow, that looks amazing! We love soups here, and now that it’s getting colder, this would be perfect! Since I don’t have brown rice, I think I’ll substitute wild rice. Great job, Noreen! Thanks for sharing! Take care and God bless!

  3. You certainly called it on that handle…it seemed inordinately large, especially for the size of the whisk it was attached to!!  Uncomfortable!  The soup you made looks REALLY DEEEEEEEEEEEELISH!!!  And so satisfying to make it with your own pantry stock!!!  Thanks for all the SUPER info you share with us all!  tootles, Della 🙂

  4. Hi Noreen!  Can’t wait to try this but what exactly is mushroom powder??  My husband hates mushrooms and if I could use this I could get the mushroom taste I love and not watch him pick dinner apart! 

  5. I do pantry recipes all the time. I did one just last week called chicken pantry pasta in the pressure cooker. I won’t be focusing on prepper meals any more. Only pantry meals. I am no longer choosing to use the term “prepper”. It has become a very derogatory term that I don’t want to promulgate. I often do pantry meals though and quite often. I may not call them that, but they are.

  6. noreen, i love these prepper’s pantry meals! please do more in the future, even people who dont prep have a lot of these items on hand! thank you 🙂

  7. i canned up a bunch of chicken and needed ideas and i think i’ll use it for this with frozen veggies because that’s what I have. thanks for another great idea and video! please keep them coming

  8. I really like this one, and I do have all of those items already too! Wow! I didn’t even think of that! Thank you!

  9. I know, I should have him try it more often. It was late and we were all hungry. I suppose I should be more attentive to that aspect of the videos. I’ll try more in the future! ; )

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