Homemade Cream of Chicken Soup

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Homemade Cream of Chicken Soup

Kristi
The Cook
1 Servings
7 Ingredients
8 Comments

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!

1 Servings
7 Ingredients
8 Comments

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

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Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

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?

  1. 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

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a medium skillet over medium heat, saute garlic, onion and chicken. Remove from pan and set aside.
  2. Melt butter over medium heat.
  3. Whisk in flour and cook for 2 minutes.
  4. Add in milk and broth.
  5. Add sauteed garlic, onion and chicken.
  6. Bring to a boil, reduce heat and simmer until thickened, about 10 minutes.

Nutrition Facts

Servings Per Recipe
1 Servings
Serving Size
about 2 cups
Amount Per Serving
Calories
768
Total Fat
54g
Saturated Fat
32g
Trans Fat
2g
Cholesterol
205mg
Sodium
785mg
Total Carbohydrates
41g
Fiber
4g
Sugar
13g
Protein
33g
WW Freestyle
28

8 Comments

Join the discussion
  1. Looking for recipe made from: Cream Chick Soup, Swiss cheese, broccoli/carrot/caulf vegies. Was on back of Cream of Campbell CE chick soup.

  2. 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.

    1. 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.