Homemade Cream of Chicken Soup
Skip the canned version with tons of weird ingredients - this Homemade Cream of Chicken Soup is perfect to use in all types of soups and casseroles! Plus, it's freezer-friendly!
Servings: 15 ounces
Calories: 27kcal
Equipment
- Medium Saucepan
- Whisk or Wooden Spoon
Ingredients
- 2 tablespoons salted butter
- 2 tablespoons all purpose flour or cornstarch
- 1 tablespoon chicken bouillon
- 1 ½ cup water
- 1 cup milk
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- To begin, melt the butter in a saucepan on medium-low heat.
- Whisk in the flour and cook until a paste forms. This is going to be your roux.
- Add the chicken bouillon, then slowly whisk in your water and milk until the mixture is silky smooth.
- Season with the black pepper and garlic powder.
- Cook for about 20 minutes, until the soup reduces and thickens up. You should be able to coat the back of a spoon, swipe a finger through the middle, and the soup doesn't fill in the line.
- Turn the heat off and let cool slightly before adding the cream of chicken to a storage container.
- Store in the refrigerator for up to 2 weeks, or freeze for up to 4 months. Enjoy!
Notes
Freezing Instructions:
Add to a freezer-safe container or bag with all of the air removed. Store for up to 4 weeks.
You can use it in recipes straight from the freezer, or let it defrost overnight in the refrigerator. It may separate just a tad, but whisking will bring it back to life.
Nutrition
Serving: 1 oz. | Calories: 27kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 23mg | Potassium: 28mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 73IU | Vitamin C: 0.001mg | Calcium: 22mg | Iron: 0.1mg