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A delicious version of condensed homemade cream of chicken soup! It only takes minutes to make and is a much better alternative to adding chicken-flavored creaminess to your recipes.
Cream of chicken soup is a staple ingredient that you can make from scratch. I use it in so many recipes for its creaminess and flavor. Ditch the can and make it at home to use in this yummy chicken divan recipe. You can also use it in these creamy pork chops, or in this amazing casserole. There are so many uses for this delicious homemade soup.
Homemade Cream of Chicken Soup
Condensed cream of chicken soup is a pantry staple that has many uses. It can be used to make gravy, casseroles, soups, and more! You can add this homemade soup to thicken and flavor many delicious recipes. Whisk together some chicken broth, milk, flour, and herbs and it comes together so quickly. You can even add some pieces of chicken in there if you would like. No wonder it enhances your cooking because it’s packed with flavorful ingredients and seasonings.
Homemade is always better. And this recipe couldn’t be simpler. Cream of chicken soup is in many recipes here on the blog, but here is a healthier homemade version. I love that I can make it in just 5 minutes! You never have to run to the store to buy a can because you can whip it up at home. I love making my own version of pantry items like teriyaki sauce, taco seasoning, or pancake mix. All items you can buy from a store but actually make right at home!
Ingredients Needed
- Chicken Broth: Obviously don’t sub with vegetable or beef broth.
- Poultry Seasoning: Adds a deep rich chicken flavor.
- Onion and Garlic Powder: The powerhouse of powders.
- Salt and pepper: Add more or less to taste.
- Dried Parsley: Adds color and flavor.
- Paprika: Adds zest and color.
- Milk: The base for the cream soup.
- Flour: Thickens the soup.
Making Homemade Cream of Chicken Soup
- Simmer: In a medium saucepan or skillet, bring the broth and the seasonings to a simmer over medium heat.
- Whisk: In a small bowl, whisk together the flour and milk until incorporated and smooth.
- Thicken: Slowly pour in the milk and flour mixture then whisk until it starts to thicken about 2-3 minutes.
- Season: Remove from the heat and salt and pepper to taste.
Tips for Perfect Cream of Chicken Soup
Making homemade cream of chicken soup is easy and fast! Here are some tried and true tips to help you succeed! You can also switch up the flavors which is a definite plus to making it homemade.
- Spice it up: You can change up the spices depending on what you are going to use in the soup adding or subtracting the spice.
- Texture: The soup can get lumpy really quickly so keep the heat as low as possible. Make sure to whisk constantly because it results in a smoother consistency.
- Add Vegetables or Chicken: You can add cooked carrots, celery, potatoes, and chicken pieces.
How to Use Cream of Chicken Soup
Need more ideas on how to use this cream of chicken soup recipe? I am here to help! I list below how, where, and when to use this miracle ingredient! It’s such a versatile ingredient that you can make at home.
- Equivalent:Â This recipe makes exactly one can of cream of chicken soup or 1 â…“ cups of soup. This is the same amount found in a 10.75-ounce can of soup.
- Multiply:Â You can easily double, triple, or whatever you need for whatever recipe you need it for.
- As Is: Just thin it out with a bit of water or milk and you have an amazing dinner. You can also serve it as a soup.
- Other Uses: Use in recipes that call for cream of chicken soup such as soups, casseroles, gravies, and more!
Storing Leftovers
You can’t store this cream of chicken soup in a can, but you can surely store it in the refrigerator! Use this immediately or place leftovers in an airtight container. I love that it can always be made fresh right when I need it, so leftovers rarely happen. But feel free to make a big batch to store and use throughout the week.
- In the Refrigerator: Place cooled leftovers in an airtight container. Store it in the fridge for up to 1 week.
- In the Freezer: Place cooled leftovers in a sealable plastic bag or an airtight container. Store it in the freezer for up to 3 months. Thaw and use as needed.
Recipe adapted to taste from Mels Kitchen Cafe
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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.
Originally Posted on February 06, 2015Â
Serves: 1
Serving1gCalories204kcal (10%)Carbohydrates32g (11%)Protein9g (18%)Fat5g (8%)Saturated Fat2g (10%)Polyunsaturated Fat0.3gMonounsaturated Fat1gCholesterol18mg (6%)Sodium1283mg (53%)Potassium269mg (8%)Fiber1g (4%)Sugar7g (8%)Vitamin A217IU (4%)Vitamin C0.2mgCalcium171mg (17%)Iron2mg (11%)
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.
This story originally appeared on TheRecipeCritic
