Homemade Cream of Chicken Soup is creamy, savory and delicious.
Tastes much better than store-bought soup.
Easy to make with simple ingredients.
Serve as a main dish for lunch or dinner.
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WHAT IS CHICKEN BROTH?
Chicken broth is simply the liquid left after simmering chicken in water and various seasonings. Popular seasonings include salt, coarse ground black pepper, celery, carrots, etc.
The broth is a key ingredient in Homemade Cream of Chicken Soup and other dishes.
EDITOR’S NOTE (October 8, 2022): I posted this recipe for the first time on September 24, 2019. Today, I revised the recipe by replacing chicken stock with chicken broth. Also updated instructions. New photos will be posted shortly.
DISCLAIMER (NOT SPONSORED): I have not been paid to endorse pictured products.
Delighted to share the ingredients I purchased and used to make this recipe. All comments are my own.
Homemade Cream of Chicken Soup contains chicken broth, flour and milk.
It’s seasoned with salt, coarse ground black pepper and ground sage.
Garlic powder and onion powder are optional ingredients.
Seasonings can be adjusted as preferred.
This recipe makes 3-1/2 to 4 cups of Homemade Cream of Chicken Soup.It’s slightly thinner than the canned version.
HOW TO MAKE HOMEMADE CHICKEN BROTH
Chicken broth is a key ingredient in Homemade Cream of Chicken Soup.
Although homemade is best for this recipe, a carton of chicken broth purchased from the grocery store will also work. Tastes better than canned in my opinion.
Following is my simple homemade recipe for chicken broth. It makes about 4 cups which is enough to use in Homemade Cream of Chicken Soup.
1. Place 3 chicken legs (2 quarters or a large breast) into a large saucepan. Do not remove skin.
2. Cover 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 (optional).
3. 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.
4. Continue simmering until chicken falls off bones. Allow to cool.
5. Remove chicken from saucepan. Place strainer over a large bowl. Pour in chicken stock. Discard bones, gristle, chicken fat and bay leaves.
Pour cooled chicken stock into a container. Cover with lid. Refrigerate until ready to use.
Use chicken in chicken salad or another favorite recipe.
STORE-BOUGHT CHICKEN BROTH
Store-bought chicken broth can be purchased online or in most grocery stores. The carton tastes better than canned in my opinion.
Store cooled stock or cream of chicken soup into a large freezer bag.
Must be sealed tight to prevent freezer burn.
Store in freezer for up to 10 days.
Add chopped or shredded chicken that has been baked, boiled, or roasted. Rotisserie is also good.
Serve as a main dish with crackers or a generous slice of Homemade Self-Rising Cornbread.
To obtain calories and nutritional information by weight, visit popular online nutritional calculator myfitnesspal.com.
Copy recipe link in the address bar and add it to their calculator. No need to type each ingredient.
Homemade Cream of Chicken Soup
- 3-1/4 cups chicken broth Homemade or store-bought.
- 1 cup whole milk or 2% milk
- 1/4 cup all-purpose flour, sifted
- 1/2 teaspoon coarse ground black pepper
- salt to taste
- 1 teaspoon ground sage
- 1/4 teaspoon garlic powder optional
- 1/4 teaspoon onion powder optional
- 1/4 cup shredded chicken (cooked) optional
- Pour chicken broth in saucepan.
- Pour milk into a medium bowl. Add sifted flour. Stir with whisk until smooth.
- Add ground sage, coarse ground black pepper, garlic powder (if using), onion powder (if using). Whisk together until evenly combined. Set bowl aside.
- Simmer chicken stock over medium heat until bubbles appear around edges (not boiling).
- 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.
- STORAGE: Pour cooled cream of chicken soup into a large freezer bag. Make sure it's sealed tight. Store in freezer for up to 10 days.