From Scratch Easy Cream of Chicken Soup
Homemade cream of chicken soup changes everything. All those recipes that call for a can of Campbell’s Cream of Chicken Soup are so, SO much better when you make your own. Whether it’s just to enjoy in a mug with some crackers or to add to your favorite casseroles (like this million dollar chicken casserole), making homemade cream of chicken soup is not only quick and easy, but it adds a ton of creamy fresh flavor.
Ingredients
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup chicken stock
- ½ cup whole milk
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon celery seed
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Heat the milk and chicken broth in a microwave safe bowl for a minute.
- In a saucepan, melt butter over medium heat. Add flour and whisk for about 2 minutes. Gradually add warmed milk and chicken broth whisking constantly until it has thickened. It will not be as thick as undiluted canned soup but will have the consistency of a bowl of creamy soup.
- Add seasonings and cook an additional minute to incorporate the flavors.
- This is enough to substitute for 1 can of cream of chicken soup.
Barbara's Notes + Tips
- Don’t skip the celery salt. It really gives this soup a rich flavor, and without it, it still tastes good, but kind of like something is missing.
- Add the liquid slowly whisking the entire time. As it begins to thicken add more liquid. This will prevent lumps.
Nutrition
Calories: 211kcal | Carbohydrates: 14g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 41mg | Sodium: 576mg | Potassium: 243mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 454IU | Vitamin C: 0.3mg | Calcium: 90mg | Iron: 1mg
