Homemade Cream of Chicken Soup

A delicious homemade version of condensed cream of chicken soup!  It takes only minutes to whisk up and is such a better alternative! homemade_cream_of_chicken_soupI get so many people commenting about using store bought condensed soups in recipes.  And as a busy mom sometimes they seem like an easy alternative.  I admit, I have used them in quite a few recipes here on the blog.  But there has to be a better an easier way right?

Homemade is always better.  And this recipe couldn’t be simpler.  You whisk together some chicken broth, milk, flour, and herbs for about 5 minutes and there you have it.  Homemade Cream of Chicken Soup!  A much better alternative to store bought condensed soups.  You can even add some pieces of chicken in there if you would like.

creamofchicken222

 

This recipe is perfect because it makes exactly one can of cream of chicken soup.  You can always double or triple the batch but each 10.75 ounce can has roughly 1 1/3 cup of soup in it.  This recipe is also great for whisking together in a pinch when you may not have a can of soup in the pantry.  Either way, I think it tastes and has the same consistency as the canned stuffed only better!

5.0 from 1 reviews
Homemade Cream of Chicken Soup
 
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This Homemade Cream of Chicken soup is such a great alternative to the store bought condensed soup. It makes exactly one 10.75 ounce can of soup! Spices can be adjusted to taste!
Author:
Serves: 1⅓ cups
Ingredients
  • ¾ cup low-sodium chicken broth
  • ¼ teaspoon poultry seasoning
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon black pepper
  • ¼ teaspoon salt
  • ⅛ teaspoon dried parsley
  • Pinch of paprika
  • ½ cup milk
  • ¼ cup all-purpose flour
Instructions
  1. In a medium saucepan, bring the broth and the seasonings to a simmer.
  2. In a small bowl, whisk together the flour and milk until incorporated and smooth.
  3. Slowly pour in the milk and flour mixture and whisk until it starts to thicken about 2-3 minutes.
  4. Remove from the heat and salt and pepper to taste. Can be used immediately or stored in the fridge for a week.

Recipe adapted to taste from Mels Kitchen Cafe

 

 

 

Alyssa

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Comments

  1. Love how simple this is Alyssa! Thanks for sharing!

  2. Stephanie says:

    Can this be frozen to be used in a future recipe?

  3. This is a great DIY recipe! I used it when I made your Chicken Fajita Soup. Thanks so much!

  4. I’m going to try this! Do you also have a recipe for any other condensed soups like cream of mushroom or cream of broccoli?

  5. Wonderful. Thank you. I have all that stuff in my kitchen already. I’m going o try it. I’m trying to stay away from canes soups do to MSG and preservatives.

  6. This seems so much easier than having to make a roux. Thanks!

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