Homemade Cream of Chicken Soup
Whether you don't like to buy canned soup for health reasons, have dietary restrictions, or just want to try something different, here's a basic recipe for a Homemade Cream of Chicken Soup. You can even make it in advance and freeze to use later on!
Ingredients
- 2 teaspoons mince Garlic, Cloves
- ⅓ cups dice Onion
- ½ cups cook and dice Chicken, Boneless Breasts
- ¼ cups Butter
- ¼ cups Flour, Whole Wheat
- 1 cup Milk
- ¾ cups Chicken Broth/Stock
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Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a medium skillet over medium heat, saute garlic, onion and chicken. Remove from pan and set aside.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a medium skillet over medium heat, saute garlic, onion and chicken. Remove from pan and set aside.
- Melt butter over medium heat.
- Whisk in flour and cook for 2 minutes.
- Add in milk and broth.
- Add sauteed garlic, onion and chicken.
- Bring to a boil, reduce heat and simmer until thickened, about 10 minutes.
8 Comments
Join the discussionLooking for recipe made from: Cream Chick Soup, Swiss cheese, broccoli/carrot/caulf vegies. Was on back of Cream of Campbell CE chick soup.
You might want to check Campbell’s website!
Why would you use whole wheat flour in something like this? As great as WW flour is for breads etc., I would think the bran would do vile things to the texture of anything you tried to thicken with it.
The WW flour was chosen in this case because we wanted to be able to use it with our Real Foods recipes. You can most certainly change that to the flour of your choice using this post as a guide: https://onceamonthmeals.com/blog/recipe-roundups/homemade-cream-of-something-soup/
Hope this helps!
How much does this make?
The total yield will depend on exactly how much you thicken the soup when cooking, but I would estimate it should make about 12 fluid ounces.
Is this like the can of soup as is, or like the soup after it has been diluted?
Hi Cindi. It is like a can of soup as is, it is thick. Hope this helps!