Making your own Cream of Chicken Soup at home is easy! All it takes are a few pantry staples and you have a delicious replacement for store-bought cans. Not only does it taste remarkably better, it also contains none of the preservatives found in store-bought cans. You can enjoy it as a soup, or use it in any of your recipes that call for cream of chicken soup.
There are many things that are good to make at home. Did you know you can make your own? marshmallow fluff? our 2-Minute Pizza Sauce Another home favorite.
Why you'll love this recipe
- Ready in just 15 minutes or less using pantry staples.
- More flavorful than the canned version and without preservatives.
- Can be eaten as a soup or used in any recipe that calls for cream of chicken.
Say hello to homemade cream of chicken soup – your kitchen's new secret sauce! Forget the bland, canned versions and dive into something hearty, delicious, and oh-so-easy to whip up. It's the perfect blend of comforting and creamy, ready to take your casseroles and sauces from good to incredible. Trust us, one spoonful and you'll find excuses to add it to everything!
Material notes
- Butter: You can use salted or unsalted butter in this recipe. 1/2 cup of salted butter contains about 1/4 teaspoon of salt.
- Flour: All-purpose flour is used as a thickening agent. 1 tablespoon of cornstarch can be used in place of the flour.
- Chicken Broth: Use low sodium chicken broth for best results and to control sodium content.
- Milk: Whole milk is ideal for this recipe, but 2% and 1% are also acceptable. For a creamier soup, use heavy cream in place of milk.
- Today and spices: If you use your homemade cream of chicken soup in another recipe, they can be omitted, they add wonderful flavor that enhances this store-bought one above.
problem solving
Is the soup too thick? You can thin it out by adding more broth or milk. Add it a little at a time until the desired consistency is reached.
Is the soup too thin? You can make a cornstarch slurry that can be added directly to liquids to thicken. Remove about 2 tablespoons of the soup mixture and whisk together with 1 teaspoon of cornstarch. Once smooth, it can be poured into the saucepan to thicken the rest of the soup.
Storage and reheating instructions
to freeze in an airtight container or mason jar. The soup needs to be consumed within 3 to 4 days.
freeze Up to 3 months in an airtight container or resealable plastic freezer bag. Thaw overnight in the fridge.
Reheat in microwave on high, stirring in 30-second increments until warmed through.
Reheat on stove top Heat over medium heat until hot.
