homemade cream of chicken soup

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: Basics
Cuisine: American
Prep Time: 1 minute
Cook Time: 5 minutes
Total Time: 6 minutes
Servings: 2
Calories: 356kcal
Author: Kylee Cooks

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 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)

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

Serving: 1.5cups | Calories: 356kcal | Carbohydrates: 58g | Protein: 16g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 921mg | Potassium: 585mg | Fiber: 2g | Sugar: 15g | Vitamin A: 373IU | Vitamin C: 5mg | Calcium: 256mg | Iron: 3mg
Tried this recipe?Mention @kyleecooks or tag #kyleecooks!