Easy Cream Of Chicken Soup

Are you looking for an easy substitute for store-bought condensed soup? This ‘Cream of Chicken Soup’ recipe is easy to make and also freezer-friendly!

What You Need For Cream of Chicken Soup

Chicken Stock- If you have chicken broth, that’ll work!

Milk- For this recipe, I used unsweetened almond milk for dairy-free. However, if you would like a more fatty texture, aim for full-fat milk.

Flour- I used all-purpose flour.

Chicken- All you need is pre-cooked chicken.

Seasonings- Simple seasonings right out of your pantry.

Storage for “Cream of Chicken Soup”

Store in an airtight container and refrigerate for up to 1 week or freeze for up to 4 months.

Cream Of Chicken Recipe VIDEO

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Easy Cream of Chicken Soup

Author: jordanbeaugard@gmail.com Courses: Soups Recipe Keys: S soups

Difficulty: Beginner Prep Time 5 mins Cook Time 10 mins Total Time 15 mins

Servings: 2

Description

This homemade Cream of Chicken Soup recipe is an easy substitute for condensed soup!

Ingredients

Servings

• 1.5 Cups Milk ((any kind works))
• 2 ¹⁄₄ Cups Chicken Stock
• ¹⁄₄ Cup Chicken (precooked)
• 1 tsp black pepper
• 1 tsp parsley
• 2 tsp salt, more to taste
• 1 tsp garlic powder
• 2 tsp onion powder
• ¹⁄₂ tsp cayenne powder *optional*

Instructions

1. 1. Note: It’s important to whisk continuously throughout this process to ensure the smoothest possible consistency.
   2. In a large pot on medium-high heat, add your chicken broth and milk.
   3. Next, combine your seasonings into the flour mixture.
   4. Gradually add the flour mixture, whisk continuously for 5-8 minutes, until it’s the consistency of wet sand and starts to thicken.
   5. Once the sauce thickens, stir in pre-cooked chicken. Season to taste.
   6. Remove from heat. Soup will continue to thicken upon standing.
   7. If possible, run the mixture through a fine mesh strainer for a super-smooth consistency.
   8. Use as a direct substitute for condensed cream of chicken soup, this recipe makes enough for two (10.5 oz.) cans.
   

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