Homemade Cream of Chicken Soup is easy to make from scratch right in your kitchen. All you need is a handful of pantry staples and you can toss that store-bought condensed soup!
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Looking for a substitute for canned cream of soups? You've found it! So quick and easy to make right on your stove.
Is Canned Cream of Soup Harmful
The canned stuff is typically loaded with fat and excess sodium. Check your labels. I have often seen, modified food starch, which is a processed ingredient that helps thicken up the soup. They also often include vegetable oil, sugar, and flavoring. Flavoring basically means something has been added to alter the natural flavor.
How to Make Cream of Chicken Soup
- Add chicken broth to a saucepan on medium-high heat. Bring to a boil.
- Combine flour, milk, garlic powder, onion powder, poultry seasoning, salt, and pepper to taste. Stir.
- Slowly add the mixture to the pot with the broth. Stir.
- Lower the heat to medium-low and cook until the mixture thickens.
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What to Use Cream of Chicken Soup For
Southern Cornbread Dressing
Instant Pot Green Bean Casserole
How Long Will it Last in the Fridge
It will last tightly sealed for up to a week.
Freezer Tips
I freeze mine using these soup molds from Amazon. It will freeze well up to 4 months. Defrost in the fridge overnight.
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Homemade Cream of Chicken Soup
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I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Ingredients
- 2 cups chicken broth
- 1 ½ cups milk
- ½ cup all-purpose flour
- ½ teaspoon onion powder
- 1 teaspoon poultry seasoning
- ½ teaspoon garlic powder
- salt and pepper to taste
Instructions
- Add the chicken broth to a saucepan on medium-high heat. Bring to a boil.2 cups chicken broth
- Combine the flour, milk, and seasonings in a separate bowl. Stir until the flour is combined.1 ½ cups milk, ½ cup all-purpose flour, ½ teaspoon onion powder, 1 teaspoon poultry seasoning, ½ teaspoon garlic powder, salt and pepper to taste
- Slowly add the mixture to the pot with the broth. Stir.
- Lower the heat to medium low and cook until the mixture thickens, about 6-10 minutes.
- Allow the soup to cool fully.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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