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Skip the cans, and make your own cream of chicken soup. Perfect for using in recipes that call for it, and a lot healthier.
While I’m all about convenience and making meals fast, there are a few shortcuts that I prefer not to make. Using canned condensed soup is just one!
However, cutting out all the recipes that involve store-bought condensed Cream of Chicken Soup or Cream of Mushroom soup etc would be a shame (because some of them are awesome comfort foods), especially when there is a healthier way to achieve the same result!
I make double batches of this, and freeze in 1.5 cup portions – so I have it on hand whenever I need it.
What to make using Homemade Cream of Chicken Soup
INGREDIENTS:
Simple ingredients (that are easily pronounced, and you probably already have!)
- OLIVE OIL OR BUTTER (not pictured)
- ONION
- GARLIC
- CHICKEN STOCK – grab a carton of chicken stock or chicken broth, or make your own!
- POULTRY SEASONING
- SALT/PEPPER
- PARSLEY
- MILK
- FLOUR
HOW TO MAKE THIS RECIPE:
- In a medium or large saucepan, heat the olive oil and saute the onion and garlic until soft.
- Add the stock, 1/2 cup of the milk, and the seasonings and bring to a boil.
- Whisk the flour into the remaining 1 cup of milk and add while whisking the boiling mixture. Continue whisking until mixture boils and thickens.
- Cool, and use as directed in your favorite recipe.
FAQs and Kylee’s Notes
- This can be made vegetarian by subbing chicken stock for vegetable broth (do I get an award for stating the obvious or something?)
- To use in place of canned soup, use 1.5 cups of this recipe per can needed.
- To Freeze: Cool, and freeze in 1.5 cup portions (I do this in plastic freezer bags and freeze them flat for easier thawing)
- Want more great recipes for homemade pantry staples? Try my Homemade Taco Seasoning, Homemade Applesauce or Homemade Bisquick!
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Homemade Cream of Chicken Soup
Ingredients
- 1 tsp olive oil
- 1 small onion diced very fine
- 1 clove garlic minced
- 1 1/2 cups chicken stock
- 1 tsp poultry seasoning
- 1/2 tsp cracked pepper
- 1/2 tsp salt
- 1/2 tsp dried parsley
- 1 1/2 cups milk divided
- 3/4 cup all purpose flour
Instructions
- In medium-sized saucepan, heat the olive oil and saute the onion and garlic until soft.
- Add the together the broth, 1/2 cup of the milk, and the seasonings and bring to the boil.
- Whisk together the remaining 1 cup of milk and flour and add while whisking the
- boiling mixture and continue whisking until mixture boils and thickens.
- Cool, and use as directed in your favourite recipe
IF FREEZING:
- Cool, and freeze in 1.5 cup portions (I do this in plastic freezer bags and freeze them flat for easier thawing)
Tips & Notes:
- This can be made vegetarian by subbing chicken stock for vegetable broth (do I get an award for stating the obvious or something?)
- To use in place of canned soup, use 1.5 cups of this recipe per can needed.
- To Freeze: Cool, and freeze in 1.5 cup portions (I do this in plastic freezer bags and freeze them flat for easier thawing)
- Want more great recipes for homemade pantry staples? Try my Homemade Taco Seasoning, Homemade Applesauce or Homemade Bisquick!
nutrition facts
Nutritional Disclaimer
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.
Helen @ Scrummy Lane says
I used to love buying the thick kind of cream of chicken soup, but it's probably loaded with flavourings, salt etc. Great to have this healthy alternative! Love the idea of freezing it in portions!
That Girl says
Very smart to freeze it.
Karen says
Love it! Thanks. Like the less additives that are overkill in a can!!