Homemade Cream of Chicken Soup
Making your own cream of chicken soup at home is easy! All it takes is a few pantry staple ingredients and you have yourself a delicious replacement for store bought cans. Not only does it taste significantly better, it also doesn’t contain any of the preservatives found in store-bought cans. You can enjoy this as a soup, or use it in any of your recipes calling for cream of chicken soup.
There are so many things that just taste better when they are homemade. Did you know you can make your own marshmallow fluff? Our 2-minute pizza sauce is another homemade favorite.
Why You’ll Love This Recipe
- Ready in just 15 minutes or less using pantry staple ingredients.
- More flavorful than the canned version and without the preservatives.
- Can be eaten as a soup or used in any recipe calling for cream of chicken.
Say hello to homemade cream of chicken soup – your kitchen’s new secret sauce! Forget about bland, canned versions and dive into something heartier, tastier, and oh-so-easy to whip up. It’s the perfect mix of cozy and creamy, ready to take your casseroles and sauces from good to incredible. Trust us, one spoonful and you’ll be looking for excuses to add it to everything!
Ingredient Notes
- Butter: you can use salted or unsalted butter in this recipe. 1/2 cup of salted butter contains approximately 1/4 teaspoon of salt.
- Flour: all-purpose flour is used as a thickening agent. 1 tablespoon of cornstarch can be used in place of the flour.
- Chicken Broth: use a low-sodium chicken broth for best results and to control the sodium content.
- Milk: whole milk is ideal for this recipe, but 2% and 1% are also acceptable. For a creamier soup, use heavy cream in place of the milk.
- Herbs and Spices: while they can be left out if you are using your homemade cream of chicken soup in another recipe, they add wonderful flavor that elevates this above store-bought.
Troubleshooting
Soup too thick? You can thin it out by adding more broth or milk. Add it in small amounts at a time until the desired consistency is reached.
Soup too thin? You can create a cornstarch slurry which can be added straight to liquids to thicken. Remove about 2 tablespoons of the soup mixture and whisk it together with 1 teaspoon of cornstarch. Once smooth, it can be poured back into the saucepan to thicken the rest of the soup.
Storage and Reheating Instructions
Refigerate in an airtight container or mason jar. Soup needs to be consumed within 3 to 4 days.
Freeze in an airtight container or resealable plastic freezer bag for up to 3 months. Thaw in the refrigerator overnight.
Reheat in the microwave on high in 30 second increments until warm, stirring in between.
Reheat on the stovetop over medium heat until warm.
