How To Make Homemade Cream of Chicken Soup

Nothing compares to the creamy deliciousness of homemade cream of chicken soup. You’ll never buy the canned stuff again!

cooking homemade cream of chicken soup

When I first started switching over to from scratch cooking 15 years ago, one of the first things I ditched was canned cream of chicken soup. I had heard it was awful for you, full of nasty ingredients you wouldn’t want your worst enemy to eat. Whether that was true or not, I cut it out completely. I avoided recipes using canned cream of chicken soup altogether. It didn’t even dawn on me that I could make my own from scratch…It more or less happened by accident. What a happy little accident it was. Homemade cream of chicken soup is so much more delicious than the store bought version, and so simple to whip up. I promise you, you’ll never grab a can at the grocery store again.

Ingredients:

  • 1 1/2 cups chicken broth (I always use my homemade bone broth)
  • 1/4 tsp garlic powder
  • 1/8 tsp black pepper
  • 1/4 tsp salt
  • 1/4 tsp parsley
  • 1/8 tsp paprika
  • 1 1/2 cups milk, divided
  • 3/4 cup flour

Instructions:

  1. Boil broth, seasonings, and 1/2 cup milk for 90 seconds in a large saucepot.
  2. In a bowl, mix together flour and remaining milk.
  3. Add to the boiling mixture and bring back to a boil. It will thicken quickly, be sure to whisk constantly
  4. Remove from heat. Use in recipes as you would canned cream of chicken soup.

If you’ve been following along for a while you may remember that I started doing a pantry staples series. I’m trying to share all of the recipes I’ve used to replace all of the unhealthy pantry staples. This is definitely one of those recipes. It’s one that I fall back on several times, especially in the fall when more casseroles and soups are on our menu. I love being able to recreate healthy, delicious versions of the not so good for us store bought stuff. I really love it when they taste one thousand times better, too!

More Pantry Staples Recipes:

creamy delicious homemade cream of chicken soup in a farmhouse kitchen

Homemade Cream of Chicken Soup

Ingredients

  • 1 1/2 cups chicken broth
  • 1/4 tsp garlic powder
  • 1/8 tsp black pepper
  • 1/4 tsp salt
  • 1/4 tsp parsley
  • 1/8 tsp paprika
  • 1 1/2 cups milk divided
  • 3/4 cup flour

Instructions

  • Boil broth, seasonings, and 1/2 cup milk for 90 seconds in a large saucepot.
  • In a bowl, mix together flour and remaining milk.
  • Add to the boiling mixture and bring back to a boil. It will thicken quickly, be sure to whisk constantly
  • Remove from heat. Use in recipes as you would canned cream of chicken soup.

Notes

This makes the equivalent of two cans of cream of chicken soup. Simply half this recipe if only one can is needed. 

That’s it from me today. I hope you had a really fantastic weekend. As always, thanks for spending a little bit of your day with me. Talk to you Friday!

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Here’s an image to pin for later…

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4 Comments

  1. What??!! This is awesome!! I don’t use it much but I definitely won’t be buying it again. Thank you!!

      1. Hey Amanda! How do you store this or do you use it right away? How long is it good for? Can’t wait to try this! Looking forward to more good things from you!

        1. Those are great questions! I’m working on trying to pressure can it, but I typically keep it in the fridge for a few days. I don’t think it would freeze too well since it’s a cream, but if I try it I’ll let you know!

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