Skip the canned cream of chicken soup and try this easy homemade version

Recently I’ve grown to dislike canned cream of chicken soup.  Maybe I’ve read too many posts on the internet talking about the additives in canned goods, or maybe I’ve convinced myself making homemade cream of chicken soup saves me money.  Or it could just be my cream of chicken soup recipe tastes better than the canned cream of chicken soup.

I’ll go with that.  It sounds more likely to convince you to make it.

My recipe is based off of The Humbled Homemaker’s recipe, but I modified it slightly.

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Cream of Chicken soup ingredients

• 1/3 cup butter
• 2-3 tablespoons flour
• salt and pepper to taste (I usually shake both of them over my pan a couple of times)
• about 2 cups of chicken broth (I just grab a mason jar full, which is slightly less than 2 cups)
•  garlic (I scoop out a spoonful of pre-minced garlic, and as I do I say, “have to keep the vampires away”)
• 2/3 cup milk

 

Step by step to make your cream of chicken soup recipe (with hilarious commentary)

1.  Melt butter.  Do not walk away while the butter is melting or you will have to throw out your scorched butter.

Came back up here to add in, this is where I add in the garlic.  You wouldn’t know I forgot to tell you this step, but I told you.  This is also why I don’t give verbal directions, I always forget steps.  Also why I don’t take pictures of the step by step.

I bet you didn’t know you could scorch butter.

2.  Whisk in the flour (I like this silicon one because it doesn’t scratch my poor-abused pan).  Then pour in the chicken broth and whisk all that together.

3. Heat up to a low simmer, and remember you were supposed to add the milk.

4.  Add the milk.

I told you hilarious commentary, if you aren’t laughing what is wrong with you?

5.  Stir your soon to be yummy cream of chicken soup and deeply inhale the yummy fumes aroma.

Fumes do not sound yummy, I changed it to aroma.

Murmur to yourself, mmmm garlic.

6.  Once it has thicken enough, take it off the heat and watch it thicken up more than you expected.

I usually double or triple this recipe, and then whatever I don’t use for the recipe I was making that night I jar up and freeze it to remember to defrost about 5 minutes before I need to use it……  I’m not good at remembering things ahead of time.

Where do I use my homemade cream of chicken soup?

In everything?

That’s not a useful answer?  Okay, then let me look through my recipes…..

• Ham pastry puffs
• Crock pot chicken parmesan
• Homemade Hamburger Helperrecipe