From Scratch Cream of Chicken Soup

If there is one canned item that I used to use a LOT of, it’s cream of chicken soup. Especially for my family’s favorite, Chicken Roll Ups! I was super excited a couple of years ago when I discovered a recipe for homemade cream of chicken soup at Tammy’s Recipes. It has become a staple in our home.

Why make your own?

Homemade is Healthier. Have you ever looked at the back of a can of cream of chicken soup? You’ll likely see MONOSODIUM GLUTAMATE. MSG is bad stuff. You really ought to read up on what it does to your body {MSG: The Silent Killer Lurking In Your Kitchen Cabinets}.

Homemade is Cheaper. If you’re in the habit of buying cream of chicken soup at the store, learning how to make it yourself will save you a good chunk of money over the course of a year.

 

Homemade Condensed Cream of Chicken Soup

Makes 3 cups

  • 1 1/2 c. chicken broth {make your own}
  • 1/2 tsp poultry seasoning {make your own}
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/8 tsp black pepper
  • 1/4 tsp salt (or to taste)
  • 1/4 tsp parsley
  • dash of paprika
  • 1 1/2 c. milk
  • 3/4 c. flour (can use whole wheat, but all-purpose definitely tastes better)

Pour the chicken broth, seasonings, and 1/2 c. milk into a medium saucepan and bring to a boil for about 2 min.

In a separate bowl, mix together the remaining milk and the flour, and add this to the saucepan, whisking briskly while bringing it back up to a boil. Continue to stir and boil until the mixture is thickened.

And that’s it!! Super simple.

Unfortunately, I don’t believe it would be safe to can homemade cream of chicken soup due to the thickness of the soup. Tammy says you can also add bits of chicken if you’d like, and it can be frozen and thawed when needed.

Do you make homemade cream of chicken soup? How do you make it?