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Homemade Cream of Chicken Soup in a jar
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Homemade Cream of Chicken Soup

Great replacement for a can, and you can make a batch ahead and freeze.
Course Soup
Cuisine American
Keyword cream of chicken soup recipe, homemade cream of chicken soup, how to, kitchen tips
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 148kcal
Author Cultured Palate

Ingredients

For 2 cups

  • 1 onion chopped
  • 1 cups chicken broth
  • 1 cups milk
  • ¼ cups flour or white rice powder for gluten-free
  • 2 tablespoon butter
  • 1 teaspoon parsley
  • ½ teaspoon salt
  • ¼ teaspoon pepper

For 12 cups

  • 3 onions chopped
  • 6 cups chicken broth
  • 6 cups milk
  • 1 ½ cups flour or white rice powder for gluten free
  • 4 tablespoon butter
  • 2 tablespoon parsley
  • 1 tablespoon salt
  • 1 ½ teaspoon pepper

Instructions

  • Saute the onions in butter until translucent.
  • Add the broth, spices and bring to a boil.
  • Using an immersion blender (or blender), blend until smooth.
  • Return to heat and keep the broth mixture simmering.
  • Whisk the milk and flour (or rice powder) together in a mixing bowl.
  • Pour the milk and flour mixture into the simmering broth whisking as you pour.
  • Continue to cook over medium-high heat until thickened - about 10 minutes or longer depending on the quantity of soup being made.
  • Adjust salt and pepper to taste.
  • Use as desired - Store in the refrigerator - Freezes well.

Notes

  • 2 cups (1 pint) of soup = 1 can of Cream of Chicken Soup
  • * Please note that this recipe is used as a substitute for the canned, store-bought version. And it is great! The broth gives a wonderful flavor and you will not be able to tell the difference.
  • If I were serving this alone as a meal, I would add some cooked chicken to it.