DIY: Cream of Chicken Soup

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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.

However, cutting out all the recipes that involve Cream of Chicken 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. 

Simple ingredients (that are easily pronounced, and you probably already have!)

Note: This can be made vegetarian by subbing chicken broth for vegetable broth (do I get an award for stating the obvious, or something?)

 Use Homemade Cream of Chicken Soup in these recipes: 

Check out my other homemade pantry staples!!

Homemade Cream of Chicken Soup

Yields 3 cups of soup (1.5 cups is the equivalent of one can of soup)

5 from 1 vote

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Course: Soup

Cuisine: American

Prep Time: 1 minute

Cook Time: 5 minutes

Total Time: 6 minutes

Servings: 3 Cups

Author: Kylee Cooks

Ingredients

• 1 tsp olive oil
• 1 small onion diced very fine
• 1 clove of garlic minced
• 1 1/2 cups chicken stock
• 1 tsp poultry seasoning
• 1/2 tsp pepper
• 1/2 tsp salt
• 1/2 tsp dried parsley
• 1 1/2 cups milk divided
• 3/4 cup 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)

Tried this recipe?Mention @kyleecooks or tag #kyleecooks!

Tips for All Recipes on Kylee Cooks

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I always use unsalted butter in my recipes.

Always use a thermometer to test for doneness when cooking meat.

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