Homemade Cream of Chicken Soup

This homemade Cream of Chicken Soup Base Recipe is one you'll want to keep in your back pocket. One day, I wanted to make a casserole but didn't have canned cream of chicken soup since I never buy it. It was so simple to make it myself! This freezes well, too. I don't recommend this recipe as a "stand alone" soup, but it's a perfect substitute for canned cream of chicken soup that you'll find in casserole recipes.

Course main, Soup

Cuisine American

Keyword Homemade Cream of Chicken Soup Base

Prep Time 5

Cook Time 10

Total Time 15

Servings cups

Calories 155kcal

Author Debby - www.AFeastfortheEyes.net

Equipment

Medium Size Pot https://amzn.to/44tOvcb

Ingredients

2 1/2 cups chicken broth low-sodium is recommended so you can salt as you need in a casserole recipe
1 1/2 cups whole milk divided
3/4 cup flour
1 Tbsp Chicken Bouillon Recommended: Better than Bouillon Chicken Base

Seasoning Mix:

1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 teaspoon salt

Instructions

In a small bowl, whisk the flour and seasonings. Whisk the milk into the flour mixture until no lumps remain.
Add the chicken broth into a pot and bring to a low simmer.
Pour the flour and milk mixture into the saucepan. Add the chicken bouillon with the broth 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.
This can be stored in an air tight container in the fridge, up to a week. It can also be stored in a freezer safe container for future use.

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.

Nutrition