Homemade Cream of Chicken Soup
I stopped buying canned soups, years ago, since I much prefer to make mine from scratch. One day, I wanted to make a casserole but didn't have canned cream of chicken soup. It was so simple to make it myself! This freezes well, too.
Ingredients
- 2 1/2 cups chicken broth
- 1 1/2 cups whole milk divided
- 3/4 cup flour
Seasoning Mix:
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt
Instructions
- Combine the chicken broth and 1/2 cup milk in a large saucepan. Bring to a low boil.
- Meanwhile, in a small bowl, whisk the flour and seasonings into the remaining 1 cup milk until a smooth, thick mixture forms.
- Pour the flour and milk mixture into the saucepan with the broth mixture over low heat and stir continuously, whisking as the mixture simmers.
- Continue to simmer and stir/whisk until the mixture is smooth and thick, 5 to 10 minutes. The mixture will thicken a bit as it cools.
Notes
This recipe doesn't taste all that great as a "stand alone" soup. It is meant to be used in placed of canned cream of chicken soup in casseroles.