Homemade Cream of Chicken Soup
This is the homemade version of canned Cream of Chicken Soup and it’s 100x better than the canned version!
Homemade Cream of Chicken Soup
This cooks and condenses down to about 10.5 oz – the same amount as a can.
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Ingredients
- 9 Tbsp all-purpose flour (or 1 1/2 Tbsp cornstarch)
- 1 cup milk (or cream if reheating at a high temperature)
- 2 cups chicken broth
- 3 Tbsp butter
- ¼ tsp salt (omit if chicken broth is salted)
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
Instructions:
- In a saucepan, whisk together the flour and milk.
- Add all the other ingredients and bring to a simmer over medium heat, stirring frequently to keep from scorching.
- Simmer for 10 minutes until it is thick and creamy and has boiled down to 10.5 ounces.
Notes:
If using cornstarch, just use half of the flour amount (instead of 9 Tbsp of flour, use 4 1/2 Tbsp of cornstarch). When I used cornstarch, it didn’t set up as thick as the canned soup, but after it was chilled it became the exact same consistency – even when it was reheated.
*Dairy-based soups will separate if reheated at too high a heat. If you are reheating this in the oven or at a high heat, using cream will help it to not separate. (It may also help to whip it in the blender before reheating.)
Diet: Gluten Free, Egg Free
This is delicious – good enough to just eat plain! As noted above, the only issue I had with it was that it separated when I reheated it in the oven at 350. However, I used 2% milk, so maybe using cream would keep it from separating…’
I used flour & whole milk and baked it at 350 for 1 1/2 hours and it didn’t curdle or separate.
If you are using this in a recipe where you’re going to “uncondense” it, you can just make 1/2 the recipe and cut the flour/cornstarch in 1/2 again (just use 2.25 Tbsp flour or 1 tsp cornstarch). Then cook it just until it begins to thicken. You will end up with about a 10.5oz can worth.