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.

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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

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Author Alyssa Rivers

A delicious homemade version of condensed cream of chicken soup! It takes only minutes to whisk up and is such a better alternative!

Course Soup
Cuisine American
Keyword cream of chicken soup, Soup, soup recipe

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

  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.
Nutrition Facts
Homemade Cream of Chicken Soup
Amount Per Serving
Calories 203 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g10%
Cholesterol 12mg4%
Sodium 1281mg53%
Potassium 302mg9%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 6g7%
Protein 8g16%
Vitamin A 198IU4%
Vitamin C 12mg15%
Calcium 148mg15%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

Alyssa Rivers

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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Categories
Chicken

Comments

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  1. 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.

  2. 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!

  3. 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!!

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