Homemade Cream Of Chicken Soup With Step By Step Pics

This easy homemade cream of chicken soup recipe can be made in just a few minutes with ingredients that are most likely already in your kitchen. It’s quick to whip up when you’re making a recipe that requires a creamy chicken soup as an ingredient. Condensed cream of chicken soup is a pantry staple that we use all the time, but it tastes so much better when you make it fresh in your own kitchen. This recipe can be used to dress up all sorts of chicken recipes.

Ingredients in Homemade Cream of Chicken Soup

Use this delicious, homemade soup substitute next time you’re making cooked chicken and vegetables, or with all sorts of recipes. Here’s what you need:

Butter – use about six tablespoons. All purpose flour – about two-thirds cup, which you’ll mix together with the butter to create a roux. That’s what gives the soup its thick, creamy texture. Milk – two-thirds cup, or more if the roux seems too thick. For an extra creamy texture, you can add a dash of heavy cream or half-and-half. Chicken broth or chicken stock – you can use low-sodium broth to control the amount of salt in the recipe. Garlic powder – a quarter teaspoon. Onion powder – also a quarter teaspoon. Salt and pepper – to taste Optional ingredients: add parsley, thyme or a bay leaf while the soup simmers to give it extra flavor and garnish.

A Tastier Condensed Cream of Chicken Soup Substitute

We can all agree that this soup recipe is fantastic, but if you are wondering why this is better than its canned counterpart, here’s the deal: this version has the same tasty consistency and texture as canned cream of chicken soup, without any of the artificial flavors, colors, and preservatives. Additionally, this recipe tastes even better than the canned one, thanks to real ingredients. Oftentimes, when using canned condensed soup, the artificial ingredients can overpower the taste of everything else in the dish. Using this version recipe makes every recipe taste better.

Substitute Ratios

Keep in mind that this recipe is condensed, so if the recipe calls for a cream of chicken, mushroom, or celery soup continue to add water or chicken stock to reconstitute it.

Use 1 ⅓ cups of this condensed cream of chicken soup to replace a standard 10 oz can. This recipe makes 2 2/3 cups which is equivalent to 2 cans of condensed cream soup.

This substitute does have a slight chicken flavor because of the chicken broth used. However, you can add more chicken bouillon if you want to have more chicken flavor. Replacing cream of mushroom or cream of celery soup in a recipe? You will want to add cooked mushrooms, celery, or celery salt to the recipe, to give it the correct flavor. Or, simply try our cream of mushroom soup recipe!

Step by Step Instructions

Making your own condensed cream of chicken soup substitute is so easy, you’ll have it done in just five simple steps.

How to Store Homemade Cream of Chicken Soup

Use immediately warm in all sorts of recipes. If you’re not using it right away, cover and store in an airtight container in the refrigerator for up to a week. READ MORE: 30+ Chicken Breast Recipes