EDITOR’S NOTE (September 28, 2019): Added recipe for one cup of soup. See recipe video on my Facebook fan page.
Homemade Cream of Chicken Soup is MUCH tastier than canned. It is well seasoned, creamy and delicious. Quick and easy to make with simple ingredients: chicken stock, flour, milk and seasonings. Perfect for lunch, dinner or as a key ingredient in a favorite dish.
Cream of chicken soup is a KEY ingredient in my Cornbread Bundt Dressing. Recently, I whipped up some homemade cream of chicken soup for dressing baked in my dutch oven. The dressing was moist and loaded with flavor.
This recipe isn’t as thick as the canned version, but thickens slightly as it cools.
The difference between chicken broth and chicken stock is chicken stock is made from bony parts. Chicken broth is made with meat (my favorite).
Chicken stock tends to have richer flavor due to the gelatin released by long-simmering bones. Read more on Food Network’s website.
In this recipe, adjust seasonings as preferred. I like salt, LOTS of black pepper and dried sage. Garlic power and onion powder are also good. Homemade isn’t as thick as the canned version, but thickens slightly as it cools.
Homemade Cream of Chicken soup is delicious for lunch or dinner. I stir in a little extra cooked/shredded chicken and serve with bread. Yum x 100!!
Homemade Cream of Chicken Soup
Homemade Cream of Chicken Soup is MUCH tastier than canned. It is well seasoned, creamy and delicious. Quick and easy to make with simple ingredients. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Pour chicken stock in saucepan. Do not turn on heat.
Sift flour to remove lumps.
Pour milk into a measuring cup. Add sifted flour. Stir with whisk until smooth.
Add seasonings (minus salt). Stir with whisk until evenly combined. Set aside.
Simmer chicken stock over low heat until bubbles appear around edges. If it goes to a rumbling boil, some will evaporate.
Pour in milk/flour mixture. Whisk constantly for 3-4 minutes until mixture thickens. Whisking will keep soup smooth (no lumps). Turn heat off. Stir in shredded chicken (if using).
Soup will thicken slightly as it cools. Taste cooled soup. Season with preferred amount of salt.
Makes 3-1/2 to 4 cups. Two cups are equivalent to 1 can (10.5 ounces) cream of chicken soup.
Refrigerate up to 8 days in a lidded container. For freezer storage, pour mixture into freezer bag. Store in freezer up to 1 month.
One Cup of Homemade Cream of Chicken Soup
Follow previous instructions.
This is how I make Homemade Chicken Stock. Makes about 4 cups.
1. Place 3 chicken legs (or a large chicken breast) in a large saucepan. Do not remove skin.
2. Fill with water. Add 1/2 cup chopped white onions, 1 teaspoon of black pepper, 1/2 teaspoon of salt, 2 bay leaves, and 2 teaspoons of cumin seeds. Cover and simmer over low-medium heat for 2-1/2 hours.
Check regularly. After 45 minutes, water will be low. Add 1 more cup of water. Continue simmering until meat falls off bones.
Allow to cool. Remove chicken from saucepan. Remove and discard bones, gristle, chicken fat and bay leaves. Use cooked chicken to make chicken salad or whatever you prefer.
Strain cooled chicken stock. Pour in a lidded container. Refrigerate until ready to use.