Homemade Cream of Chicken Soup
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.
Servings: 12 Servings (the equivalent of 3 cans)
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 ¾ cup all-purpose flour and 1½ cups whole milk in a 2 quart saucepan until the flour is dissolved and lump free.
- Stir in the 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, and 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.
Nutrition
Serving: 1Serving | Calories: 49kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 4mg | Sodium: 121mg | Potassium: 64mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 54IU | Vitamin C: 0.4mg | Calcium: 42mg | Iron: 0.4mg
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