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How to Make Your Own Cream of Chicken Soup

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Cream of Chicken Soup is a major pantry staple in our house. I learned how to make it from scratch and is a great help when I am in a pinch and need a can quickly.

I use this recipe a lot when I am making soups or crockpot recipes. I got started doing this one day when I was making my delicious homemade potato soup. I went to the pantry looking for my cream of chicken — only to realize I was completely out!

I started scouring the internet and found a great rendition and over the years have tweaked it to finally get it exactly like I want it.

 How to Make Homemade Cream of Chicken Soup

For this recipe you need —

  • 3/4 cup of all purpose flour

Place 1 tablespoon of chicken stock in a saucepan over medium-low heat. Add in the onion and garlic and cook in the  broth until they are softened, about 3 minutes.

Pour in the rest of the broth and 1/2 cup of milk, and whisk in the salt, black pepper, parsley, lemon pepper seasoning, allspice, and paprika. Bring the mixture to a boil, reduce heat, and allow to simmer for 1 to 2 minutes.

Whisk together the remaining milk and the flour until smooth, and whisk the milk mixture into the hot stock mixture. Keep whisking continuously to avoid lumps until the soup comes almost to a boil and thickens.

How to Make Your Own Cream of Chicken Soup

How to Make Your Own Cream of Chicken Soup

Ingredients

  • 1/4 teaspoon chopped fresh parsley
  • 1/8 teaspoon lemon pepper seasoning
  • 1 pinch ground allspice
  • 1 pinch ground paprika
  • 1 cup milk
  • 3/4 cup all-purpose flour

Instructions

  1. Place 1 tablespoon of chicken stock in a saucepan over medium-low heat, and cook and stir the onion and garlic in the broth until they are softened, about 3 minutes. Pour in the rest of the broth and 1/2 cup of milk, and whisk in the salt, black pepper, parsley, lemon pepper seasoning, allspice, and paprika. Bring the mixture to a boil, reduce heat, and allow to simmer for 1 to 2 minutes.
  2. Whisk together the remaining milk and the flour until smooth, and whisk the milk mixture into the hot stock mixture. Keep whisking continuously to avoid lumps until the soup comes almost to a boil and thickens.

Did you make this recipe?

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Of course, I am usually not ever out of cream of chicken soup because I make sure and stock up on my canned goods when I do my weekly Aldi shopping trips. But — this is a great soup to have in a pinch when I cannot get to the grocery store.

Do you have a great homemade staple that you turn to when you are in a pinch?

 

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