Homemade Cream of Chicken Soup
Skip the cans and make your own homemade cream of chicken soup. Perfect for using in recipes that call for it, and a lot healthier.
Servings 2 cans
Calories 380kcal
Ingredients
- 4 tablespoons butter
- 1/2 cup all-purpose flour
- 2 cups chicken stock
- 1 cup milk
Seasonings
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- ½ teaspoons garlic powder
- ½ teaspoons onion powder
- ½ teaspoons dried parsley
Instructions
Get prepped
- Combine 2 cups chicken stock and 1 cup milk, set aside.
- Combine the seasonings in a small bowl, set aside1/2 teaspoon pepper, 1/2 teaspoon salt, ½ teaspoons garlic powder, ½ teaspoons onion powder, ½ teaspoons dried parsley
Make a roux
- Melt 4 tablespoons butter in a small saucepan, over medium heat.
- Add 1/2 cup all-purpose flour and mix well. Allow to cook until foamy.
- Add the blended stock and milk, whisking constantly.
Add the seasoning
- Add the salt, pepper, garlic powder, onion powder, and parsley.
Cook until thickened
- Turn up the heat and continue to whisk until soup thickens.
- Remove from the heat and allow to cool.
Notes
- Yield: Makes enough to replace 2 cans
- This can be made vegetarian by subbing chicken stock for vegetable broth
- 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)
Nutrition
Serving: 1.5cups | Calories: 380kcal | Carbohydrates: 32g | Protein: 9g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 1738mg | Potassium: 317mg | Fiber: 1g | Sugar: 6g | Vitamin A: 934IU | Vitamin C: 0.2mg | Calcium: 175mg | Iron: 2mg
