Make your own cream of chicken soup. It is perfect if you find yourself needing some and you don’t have any cans in the pantry or if you are trying to avoid cans altogether. You can enjoy it on its own or use it as an ingredient in your favorite recipes.
While there is no shame in using a can of cream of chicken soup, heavens knows I do that plenty, sometimes it is fun to be able to make your own. Plus there are those occasions when you think you have a can in the pantry and you find out you were wrong mid recipe.
So if whether you are looking to just reduce the cans, or you are in a pinch, this recipe for homemade cream of chicken soup is perfect.
It just takes a handful of simple ingredients and a few minutes to make. Plus you can adjust the seasonings based on your taste preferences or what you have in the spice cabinet.
You can make a large batch ahead of time and freeze it in can sized portions if you would like. Or whip up a batch to use now.
Using Your Cream of Chicken Soup
- You can use this as a direct replacement for cans of cream of chicken soup. The full recipe is the equivalent of 3 cans of soup.
- Each can is about 1¼ cups, so you can use that amount in place of a can in your recipe.
- You can freeze extra soup in a glass jar to use later. Just defrost in the refrigerator overnight and stir into your recipe as instructed.
Substitutions and Additions
If you have chicken stock, use that in place of the water and soup base. You may want to still add a little bouillon or soup base to amplify the chicken flavor.
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Feel free to play with the seasonings. Celery salt is a good addition or use onion powder in place of the minced onion.
Storage
Store in an airtight container and in the refrigerator for up to 1 week or freeze for up to 3 months.
Recipes That Use Cream of Chicken
This soup is great for use in other soups like Kelly’s cheese soup, or creamy crockpot chicken and noodles. It adds a great chicken flavor and creamy base that is great to build on.
You can also use it in casseroles like cheesy potato casserole or buffalo chicken casserole. It both cases it helps to add depth and texture to potatoes.
Crockpot chicken and gravy is another winner served over mashed potatoes. Or make a chicken and biscuit casserole that is similar to a pot pie, but without the pastry.
There are so many tasty ways to use this soup. The sky is the limit!
Homemade Cream of Chicken Soup
Ingredients
- 1½ cups whole milk
- ¾ cup all-purpose flour
- 2½ cups water
- 2 Tablespoons chicken soup base or bouillon
- 1 teaspoon minced onion flakes
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon parsley
- ½ teaspoon thyme
Instructions
- Whisk together flour and milk in a 2 quart saucepan until the flour is dissolved and lump free.1½ cups whole milk, ¾ cup all-purpose flour
- Stir in the remaining ingredients.2½ cups water, 2 Tablespoons chicken soup base, 1 teaspoon minced onion flakes, ½ teaspoon salt, ¼ teaspoon ground black pepper, ½ teaspoon garlic powder, ¼ teaspoon parsley, ½ teaspoon thyme
- Cook over medium heat, whisking frequently, until the soup is thickened. It should just barely come to a simmer.
- Cool and use in your recipe or freeze for use later.
Notes
- You can use this as a direct replacement for cans of cream of chicken soup. The full recipe is the equivalent of 3 cans of soup.
- Each can is about 1¼ cups, so you can use that amount in place of a can in your recipe.
- You can freeze extra soup in a glass jar to use later. Just defrost in the refrigerator overnight and stir into your recipe as instructed.
Email Me The Link
I’ll email this post to you, so you can easily find it later. Plus you’ll get new recipes from me every week!
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