by Alyssa RiversA delicious homemade version of condensed cream of chicken soup! It takes only minutes to whisk up and is such a better alternative!
I 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.
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!
Recipe adapted to taste from Mels Kitchen Cafe
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!
Ingredients
- 3/4 cup chicken broth low-sodium
- 1/4 teaspoon poultry seasoning
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 1/4 teaspoon salt
- 1/8 teaspoon parsley dried
- Pinch paprika
- 1/2 cup milk
- 1/4 cup all-purpose flour
Instructions
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In a medium saucepan, bring the broth and the seasonings to a simmer.
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In a small bowl, whisk together the flour and milk until incorporated and smooth.
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Slowly pour in the milk and flour mixture and whisk until it starts to thicken about 2-3 minutes.
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Remove from the heat and salt and pepper to taste. Can be used immediately or stored in the fridge for a week.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Love how simple this is Alyssa! Thanks for sharing!
Can this be frozen to be used in a future recipe?
Yes. It will separate a little but it is ok.
This is a great DIY recipe! I used it when I made your Chicken Fajita Soup. Thanks so much!
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?
No I don’t yet! But I need to do some more! 🙂
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.
This seems so much easier than having to make a roux. Thanks!
Do you add equal amounts of water to finished product to make soup (like when using a canned version). AND does this freeze well? Thank you!
Made this as I didn’t have a can of cream of chicken soup. I used heavy cream instead of milk and it was delicious. Will never use canned again!!
Linda!!
Thats so great. I am happy that everything worked out great for you! Thanks for the comments and for following along with me!
what other beans would you recommend ? my hubby hates black beans.
You can leave the beans out or try a brown bean or white bean.