Homemade Cream of Chicken Condensed Soup is a delicious alternative to the store bought preservative filled stuff. It’s also quick and easy to make.
A friend texted this week asking if I had any cream of anything soup on hand. I have been meaning to get around to making it, but just hadn’t. This was the perfect excuse for me to make some up. And after making it, I will always make it. Since it’s the chicken variety I always use, I made cream of chicken condensed soup.
Foodies call store bought cream of chicken, cream of crap. It is so full of preservatives, msg and other chemicals. The homemade version contains none of that. And holy moly, does it taste good. This version does not have chunks of chicken in it, but you definitely could add that if you wanted.
- 1 1/2 cups chicken stock
- 1 1/2 cups milk, divided
- 3/4 cup flour
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/8 tsp black pepper
- 1/4 tsp salt
- 1/4 tsp dried parsley
- dash of paprika
- In a medium sauce pan, combine 1/2 cup milk and chicken stock. Bring to a boil and simmer for about 3 minutes.
- In a medium bowl, combine flour and all seasonings. Whisk in remaining milk. (I used my immersion blender.)
- Add flour mixture to sauce pan and whisk constantly until thickened.
- 1 cup is the equivalent to 1 can of store bought condensed soup.
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This soup would be great in Lucy’s Tater Tot Casserole.
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