How to Make Cream of Chicken Soup
Skip creepy store bought cans with unpronounceable ingredients, and learn how to make cream of chicken soup at home in just 5 minutes using pantry staples.
Why Make Cream of Chicken Soup?
During the holidays and Winter months, I find myself constantly attracted to creamy, comfort food type dishes. Baked chicken over rice or noodles, casseroles, creamy soups, slow cooker recipes, etc.
The issue is, they usually all call for some amount of cream of chicken soup. And nothing grosses me out more that canned cream of chicken soup.
Have you ever peeked at the label of a can of cream of chicken soup? Its filled with suspicious ingredients. And the random chicken bits that float at the top of each can? Why?
Needless to say, I don’t cook with canned cream of anything soup. I make my own! It takes just a few minutes, is so much heathier for you and is ready and made entirely with ingredients that you probably already have on hand.
What ingredients do you need?
- butter
- flour
- chicken both (I like to use low sodium broth this)
- milk (I use 1%)
- garlic powder
- onion powder
- salt
- pepper
How to make Cream of Chicken Soup
In a small sauce pan over medium heat, melt 3T of butter.
Once melted, whisk in 3T of flour. It will get thick which is ok.
Add in 1/2c milk, 1/2c chicken broth, 1/4t garlic powder, 1/8t onion powder, 1/4t salt and 1/4t pepper. Stir.
Bring to boil and let simmer a few minutes until it thickens up, stirring frequently to prevent scorching.
Remove from heat. Use immediately or store in an airtight container in the refrigerator for up to 5 days.
This makes the equivalent to one 10.5oz can of soup. If you need more, simply double or triple this recipe.
Where to use it?
Looking for a delicious recipe to use this homemade soup? Try Slow Cooker Chicken and Dumpling Soup.
How to Make Cream of Chicken Soup
Equipment
- 1 small pot
Ingredients
- 3 T butter
- 3 T flour
- 1/2 c chicken broth I like to use low sodium broth this
- 1/2 c milk I use 1%
- 1/4 t garlic powder
- 1/8 t onion powder
- 1/4 t salt
- 1/4 t pepper
Instructions
- In a small sauce pan over medium heat, melt 3T of butter.
- Once melted, whisk in 3T of flour. It will get thick which is ok.
- Add in 1/2c milk, 1/2c chicken broth, 1/4t garlic powder, 1/8t onion powder, 1/4t salt and 1/4t pepper. Stir.
- Bring to boil and let simmer a few minutes until it thickens up, stirring frequently to prevent scorching.
- Remove from heat. Use immediately or store in an airtight container in the refrigerator for up to 5 days.
