Guess what? Today is a good day to make your own cream of chicken soup.
And just to clarify, by cream of chicken soup, I do mean the goopy gloppy condensed stuff that usually comes in a can and is magically useful in all sorts of down-home comforting casseroles, soups, and hot dishes.
First things first. I have no problem occasionally using the canned condensed soup nor do I pass any judgment on others who use it. I promise you that this is not my soapbox food issue or anything. It’s more like if I had to choose, I would choose to have it homemade because everything is better homemade, right? Except Fruity Pebbles. Those would be too hard to make.
But there’s something nice about feeling like you’re using milk and flour and chicken broth in a recipe instead of an unnaturally jiggly mystery substance, yeah? And you read that correctly: milk and flour and chicken broth is just about all you need to make this yourself. It’s so easy. SO easy.
- 2½ cups chicken broth (I used 2 cans)
- 1½ cups milk
- ¾ cup flour
- 1 tablespoon seasoning mix (or on your own, ½ tsp. onion powder, ½ tsp. garlic powder, ½ tsp. black pepper, 1 tsp. salt, ½ tsp. parsley, etc)
- Combine the chicken broth and ½ cup of the milk in a large saucepan. Bring to a low boil.
- Meanwhile, in a small bowl, whisk the flour and seasonings into the remaining 1 cup milk until a smooth, thick mixture forms.
- Pour the flour and milk mixture into the saucepan with the broth mixture over low heat and stir continuously, whisking as the mixture simmers. Continue to simmer and stir/whisk until the mixture is smooth and thick, 5-10 minutes. The mixture will thicken a bit as it cools.
So here’s the really exciting thing → I made this because I needed it for a down-home comforting Minnesota winter night casserole with chicken and brown rice that you’re going to be seeing later this week. Did I mention the word comforting?
Make this and keep it at the ready. Casserole coming right up.
PS. What’s your take on freezing this?
 |
More from Pinch of Yum
Gingerbread Loaves with Lemon Glaze
I’m so glad you shared this- what a great idea. What are your thoughts on making a large batch and freezing it for when recipes call for “can of condensed soup?”
From what I’ve read, it works to freeze it! Seems like the consistency might get a little weird as it thaws, but it wouldn’t really matter if you were just using it in a recipe. I haven’t tried it myself though.
I’ve made and frozen this a number of times and had great success. I portion it out into snack sized ziplocks and pull them out whenever I need them. Depending on what recipe I’m using it for I sometimes even just pop in the frozen cube.
This sounds great, but I am a little confused on the instructions. Do you combine the broth and the milk or do you only bring the broth to a low boil so that you can add the milk to the flour/seasoning mixture. Thanks! Love finding these kitchen staples!
The milk should be divided, so 1/2 cup is added with the broth and then the rest is whisked with the flour.
Thanks!! My brain couldn’t process this for some reason. Really excited to try this out.
I had it worded confusingly, that’s why.
I went back and changed the wording. I always rely on my commenters to help me be more clear in my instructions!
Thank you for sharing this! I hate all of the “processy” (you know what I mean.
) ingredients in canned soups. I love simple recipes for pantry staples that can be swapped out for a homemade version!
I love this! Since I’m lactose interlorant, those cream of whatever soups don’t sit well with my tummy. This I can make with lactose free milk! Have you tried making a mushroom flavored one, to be cream of mushroom?
Holy moly this is easy! I never would have thought to do this, awesome! I CANNOT wait for your chicken and rice casserole recipe. In fact, I have some MN grown wild rice sitting in my cupboard right now
Love this!!!
Wow that looks tasty!…looks pretty simple too!
This looks great – I never used canned foods so this would be a great substitution. It would also work great as a roux to make a creamy chicken vegetable soup.
You *could* freeze this – but because of the milk it would separate and curdle a bit when defrosted, so I wouldn’t really recommend freezing in large batches. Freeze a small batch & try it out. One thing you could possibly try to make it freezer friendly is to subsitute dried or condensed milk.
Looking forward to your chicken/rice casserole recipe!
I am all for making homemade versions of things that are unnaturally jiggly when they’re store bought. P.S. What IS your soapbox food issue?! I want to know!
Good question. I’m not sure I have one, except maybe eat chocolate every day?
Casseroles rejoice! Every one of my grandma’s secret dinner recipes calls for a can of cream of chicken soup (thanks for not judging). I can only imagine how much better they would be with HOMEMADE soup!
Hmm! I have never made cream of chicken at home (although there is definitely plenty of plain old chicken broth happening). I think freezing it could work out okay, but I’m interested to see if anyone has tried it too! Or maybe it’d be better to just make an entire casserole or two and freeze them for future application.
Perfect! We have a few favorite quick recipes that call for condensed soup, and though I don’t have a huge problem with it personally, it seems that the greater food community frowns upon it (which is understandable). It can take the “home-made” feel out of the recipe. But now I can make it myself and still claim that the whole dish is home-made from scratch
Love this! I just made some cream of mushroom soup and couldn’t believe how easy and tasty it was. I actually wanted to eat the soup, not just add it to a casserole.
So excited to have another alternative to condensed soups!
Thank you for creating this recipe. I will make this for sure. I really try not to use processed foods except for chicken broth. I tell myself this story that if I use my chicken to make broth I somehow just took all the flavor out the chicken and it’s in the broth. Yes, I know I have to work on that. LOL
Hi Lisa,
I know it’s been awhile since you posted, but I have a friend with the exact same thoughts! What I told her (and what I do) is to roast the chicken like you would normally, have a nice dinner with it, remove all the meat from the chicken (save for leftovers or another recipe) then make the stock from the carcass.
I love how simple this is! We eat a lot of soup in my household so I always like trying new ones out. I am pinning this to use later! Thanks.
Brilliant. I knew there had to be a way to make this kind of thing at home. I finally just stopped buying but I do miss some dishes using cream soups. Love it!
You’re so smart to make your own cream of chicken soup! Who would have thought it would just be three ingredients, love it!
I’m not sure it would freeze well though. Most cream soups tend to separate in the freezer into a watery mess, not the same consistency at all. Maybe this is different though, not sure.
I bet this will become a new Flanagan family favorite! (Guess what tonight’s dinner is… You betcha, we’re having condensed canned cream of chicken soup over noodles… Good old’ Minnesota comfort food… All white/cream colored, except for the dried parsley flakes.)
Sounds like it would freeze fine but the bigger question is – how did you find Swanson’s broth in the Philippines?
Metro Ayala! Gotta love a good international aisle.
I make a casserole (often) that calls for cream of chicken soup and I’ve always used canned. I’m going to try your homemade soup next time. The casserole is a favourite around here and I’m willing to bet that with your homemade soup it is going to be in even bigger demand.
Thanks for sharing your recipe.
I don’t like canned cream of chicken soup so this recipe is a keeper! It looks so easy. Thanks!
I made this last night and it was amazing! So much better than canned. Thank you!
Awesome! Thanks for the comment Holly, I’m glad you liked it.
Why is a Minnesotan using the word casserole?
Hi Lindsay! This recipe makes my day! I have a casserole recipe that I’ve wanted to “clean up” and it includes a can of cream of chicken soup. I had no idea how to get around that. Now, I can make my own! Thanks so much!
I’m not much of a canned condensed soup person either so this here is just perfect!
Sounds delicious to me! And so easy…
I’d totally freeze it! I’m not shy of the freezer.
This looks super yummy & super easy!
Great idea. Definitely will make this and freeze some for some of those “comfort winter meals” coming up in the next few months.
Any idea how to make this for cream of mushroom or cream of celery?? Love this idea INSTEAD of the uber questionable canned stuff! Thanks!
We have on with a dairy allergy so do you think substituting plain soy would be okay. Would be so nice to have him eat what we are all eating and making home made cream of chicken with soy would allow him to eat some of our favorite yummy casseroles.
I think you could use soy? Let me know if it works for you!
Freezing this should be easy. When we go to New England we buy Legal Seafoods clam chowder. They package it for air travel to CA. We seal the chowder in meal-size portions and thaw it when we’re ready. We thaw it in the fridge and heat it at low power in the microwave so we don’t have to worry about burning, etc.
Regarding dairy allergies. We have this in my family too and deal with it by using 100% lactose free milk. If that’s not possible, we always carry Lactaid. I couldn’t eat the chowder without it. Good luck!
How much does this make? Is it equal to one can?
2 cans.
Found this recipe yesterday, Make it last night. This is a very simple and Very good Cream of chicken, which I added carrots and celery. Just used little Sea Salt and Pepper. Very Good. I am having my mommy over tonight to have some
Thank for the recipe
God Bless
Mike T
Thanks mike!
looks like this makes 2 cans worth, can this recipe be halved? I have a few recipes that only call for 1 can of soup.
Sure!
Could I make it with broth made from either boiled chicken, or chicken boiullon cubes, I’m snowed in and I always use cream of chicken in chicken and dumplings?
Yup! I think the boiullon cubes would have more flavor but either could work!
Just made this and it’s amazing!! I was a bit unsure since there wasn’t the butter that most cream soup substitute recipes call for but this is delicious! Thanks for sharing.
Hi..just wondering what I did wrong..I followed all the instructions but mine came out watery…please help..how can I fix it…make it creamy?
Hmm, did you cook it long enough? It needs to be at a low boil for at least 5-10 minutes before it will start to thicken.
Ive made chicken soup before using the same recipe but cooking out the flour in butter first making a roux ..I tried it this today .I could detect a slightly floury taste. I left it on simmer for more than the required amount of time.. but it seems the flour didnt cook out… any suggestions ??
Maybe try corn starch or another thickener instead of the flour.
I have celiac disease so buying the canned cream soups is not an option for me. I’m making this right now with corn starch instead of the flour. It smells delicious! Thank you!
THANK YOU. I used to love the canned soups but ever since becoming an avid ingredient reader I just can’t do it. I don’t mind spending a few extra minutes to actually know what’s in the food and there’s the added benefit of no waste from the cans and paper. Sure, people are trying to avoid wheat but thankfully we only have some digestive issues in the family and no allergies but might also try some other flours or corn starch as the last reader suggested. But at least I know what kind of flour goes in. Thanks again for taking the time for conceiving and posting this!
Thanks Shelley! Glad it’s useful for you.
Great recipe! Used this the base for a ‘ clean’-er mexican chicken dip for cinco de mayo. Thanks!
Awesome! Happy Cinco de Mayo!