Homemade Cream of Chicken Soup tastes much better 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.