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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.
Course
Basics
Cuisine
American
Prep Time
1
minute
minute
Cook Time
5
minutes
minutes
Total Time
6
minutes
minutes
Servings
2
cans
Calories
380
kcal
Author
Kylee Ayotte
Ingredients
4
Tbs
butter
1/2
cup
all-purpose flour
2
cups
chicken stock
1
cups
milk
Seasonings
1/2
tsp
pepper
1/2
tsp
salt
½
tsp
garlic powder
½
tsp
onion powder
½
tsp
dried parsley
Instructions
Get prepped
Combine the stock and milk, set aside.
Combine the seasonings in a small bowl, set aside
Make a roux
Melt the butter in a small saucepan, over medium heat.
Add the 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:
1.5
cups
|
Calories:
380
kcal
|
Carbohydrates:
32
g
|
Protein:
9
g
|
Fat:
25
g
|
Saturated Fat:
15
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
1
g
|
Cholesterol:
66
mg
|
Sodium:
1738
mg
|
Potassium:
317
mg
|
Fiber:
1
g
|
Sugar:
6
g
|
Vitamin A:
934
IU
|
Vitamin C:
0.2
mg
|
Calcium:
175
mg
|
Iron:
2
mg