If you’re anything like me, you’ve been spending $0.80 – $1.25 a can on cream of chicken soup for as long as you can remember. The cans are nasty. The soup is yelow, and has weird bits of canned chicken in it. BUT I buy it because some recipe I want to make calls for it, so I need it. Those days are over. I recently discovered you can make your own cream of chicken soup, and this easy DIY cream of chicken soup recipe is so simple you will mad at yourself for buying it all these years!
This recipe is excellent to store and save for later. It will make the equivalent of a single can of cream of chicken, but you can make a larger batch, and just split it up. It saves in the fridge, in an air-tight container for about a week. You can also freeze it for later, which is what I do. I make a big batch, like eight times this size, and then split it up into freezer safe baggies, pat it flat so it freezes flat and is easy to store, and save it for when I need it. It’s super handy to have when you need it!
- ¾ cup chicken stock or broth (we use our homemade chicken stock, and you can find that recipe HERE)
- ¼ cup flour
- ½ cup whole milk
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Salt and Pepper
- Begin by whisking together the milk and flour in a separate bowl. Mix until there aren't any lumps.
- In a small pot, combine the broth, seasonings, and flour and milk mixture by whisking them together quickly.
- Place your stove on medium-high heat, and mix continuously while it cooks.
- It will begin to thicken within a couple of minutes of cooking.
- Once it thickens, remove it from the heat and let it stand for two minutes.
- Store in an air tight container in the fridge for up to a week, or freeze for later use.
Check out our Easy Chicken Stock From Scratch recipe!