Homemade Cream of Chicken Soup
Cream of Chicken Soup.
The stuff casseroles are made of.
First off, I’m just going to say I always have a can or two in my pantry and I feel no shame over that.
In a pinch, cream of chicken soup can pull together an otherwise unlikely cast of ingredients and make something edible and satisfying for the whole family.
But…the ingredients.
Oh the ingredients.
That canned stuff is yucky for you.
There’s really no getting around it.
However, if you make it yourself, it’s actually not that horrible! Still not something you’d want to eat on a daily basis, but at least it’s made with ingredients you can pronounce and have readily on hand at any given time.
Seriously, homemade cream of chicken soup will make you wonder why you keep that old standby can of cream of chicken soup in the pantry at all (and yet…I still do. At all times. Maybe it’s one of those things I picked up from my mother? Who knows.).
This recipe makes about 2 cans worth of cream of chicken soup. It can be frozen in an airtight container or just refrigerated if you’ll be using it soon.
Homemade Cream of Chicken Soup
Inspired by Tammy’s Recipes
Ingredients:
1 1/2 cups chicken broth
1/2 teaspoon Poultry Magic (or other poultry seasoning)
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
Salt to taste (this will depend on how salty your broth is)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour
Directions:
- Stir together chicken broth and seasonings with 1/2 cup of milk. Bring to a boil.
- Meanwhile, stir the remainder of the milk and flour together in a separate bowl.
- Add a bit of the hot seasoned broth to the flour/milk mixture and stir it in to warm it up (since your milk is likely cold!).
- Slowly drizzle the flour/milk mixture into the hot broth, stirring as you pour.
- Whisk briskly until the mixture thickens and boils.
- Remove from heat and let cool. Pour into an air tight container if you won’t be using it immediately.
I store mine in a Mason Jar.
I have a recipe going up soon that will use this Homemade Cream of Chicken Soup recipe! Be sure to subscribe by email or follow on Facebook so you don’t miss out!
UPDATE: Enjoy this Cream of Chicken Soup Recipe with my Scratch Made Chicken and Dumplings!
- 1½ cups chicken broth (homemade or store bought)
- ½ teaspoon Poultry Magic (or any poultry seasoning)
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon black pepper
- salt to taste (depends on how salty your broth is)
- ¼ teaspoon parsley
- dash of paprika
- 1½ cups milk
- ¾ cup flour
- Stir together chicken broth and seasonings with ½ cup of milk. Bring to a boil.
- Meanwhile, stir the remainder of the milk and flour together in a separate bowl.
- Add a bit of the hot seasoned broth to the flour/milk mixture and stir it in to warm it up (since your milk is likely cold!).
- Slowly drizzle the flour/milk mixture into the hot broth, stirring as you pour.
- Whisk briskly until the mixture thickens and boils.
- Remove from heat and let cool. Pour into an air tight container if you won’t be using it immediately.
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This looks SO good and easy! I’ll be trying it soon!
It is good and easy!
I’m guessing this is the same as the soup + milk (as cooked from the can). How do you vary your recipe to use in a dish where you need the condensed soup from the can only? (Sorry if that’s a stupid question!)
The recipe equals about 2 cans of Cream of Chicken canned soup
Do you think whole wheat flour could be used instead of regular flour?
Absolutely!
Thanks for this recipe! I was wondering how complicated it might be to make your own- sounds like it’s not so bad!
Just slightly more complicated than opening the can! I love it and it’s SOOO tasty!
how long will this keep if I made alot of it and how would you store it? Refrigerator or just in the pantry?
Definitely don’t put it in the pantry. After it cools you can either put it in the fridge to use in the next few days or you can freeze it. Don’t put it in the freezer hot though. Allow it to cool in the fridge first.
Good choice making your own! BPA cans are nasty!
This looks AMAZING!!! I’m definitely trying it! I use lots of CofC in stroganoff. I bet this will be even BETTER!
THANKS so much!!
Do you have a recipe for homemade Cream of Mushroom or Cream of Celery as well?
Looks so yummy! I use Cream of Chicken soup all the time, def have to try this. How long will it last in the freezer?
Any thoughts on using cornstartch instead of flour, I’m gluten free and need to make my own soups for hot dishes? I have one I use, but this looks tastier.
i am going to try this using powdered soya.