Homemade Cream of Chicken Soup

This cooks and condenses down to about 10.5 oz - the same amount as a can.

4.34 from 3 votes

Servings: 2.5

Prep Time 5

Cook Time 10

Total Time 15

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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