This homemade Cream of Chicken Soup Base Recipe is one you’ll want to keep in your back pocket. One day, I wanted to make a casserole but didn’t have canned cream of chicken soup since I never buy it. It was so simple to make it myself! This freezes well, too. I don’t recommend this recipe as a “stand alone” soup, but it’s a perfect substitute for canned cream of chicken soup that you’ll find in many casserole recipes.
While fishing around in our freezer I found a package of Italian sausage that I had forgotten about. I use Italian sausage for making homemade pizza, in Lentil Soup.
Instead, I had breakfast on my mind. I had a hankering for a classic breakfast casserole. I had visions of making a hash brown casserole, with sausage, onions, bell peppers and cheese. The only problem was, I needed one can of cream of chicken soup. Deep sigh. I don’t buy canned soups (with the exception of boxed low-sodium chicken or beef broth from Trader Joe’s). Phooey!
There had to be a way to make my own, so I used the internet to confirm my idea. Sure enough, there were oodles of recipes on Pinterest. I got to work and the end result worked great! Making my own homemade version for canned Cream of Chicken Soup was so simple, that I wanted to share it with y’all. It took a total of ten minutes to make, and I froze half of it for future use.
The pantry staples are chicken broth, flour, garlic and onion powder. I recently started to add Better Than Bouillon Chicken Base for more depth of flavor.
Season the flour with the garlic and onion powder. Add whole milk and whisk until there are no more lumps.
Add the (optional, but recommended) chicken bouillon base to the milk mixture and simmer on low heat, until it thickens (about 5-10 minutes). Ten minutes later, it’s done!
The mixture is thick enough when it coats the back of a spoon.
TASTING NOTES: This recipe is a perfect substitute for canned cream of chicken soup. However, it is not flavorful enough to eat as a stand alone recipe. I used a low-sodium broth, because I knew that I’d be seasoning my casserole anyway– and I didn’t want it to be over salty.
Casseroles are one of my favorite comfort foods. My first attempt making this casserole didn’t pan out quite as my taste buds had envisioned. This photo is from Round #2. Even though I scaled down the recipe, I still got about six servings. Craig and I were both happy about that, because this reheated well for the next few days. The casserole recipe is posted here.
This recipe was originally posted in 2015. I have updated with new photos and a small revision in the recipe that makes it taste even better.
Homemade Cream of Chicken Soup
Equipment
- Medium Size Pot https://amzn.to/44tOvcb
Ingredients
- 2 1/2 cups chicken broth low-sodium is recommended so you can salt as you need in a casserole recipe
- 1 1/2 cups whole milk divided
- 3/4 cup flour
- 1 Tbsp Chicken Bouillon Recommended: Better than Bouillon Chicken Base
Seasoning Mix:
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt
Instructions
- In a small bowl, whisk the flour and seasonings. Whisk the milk into the flour mixture until no lumps remain.
- Add the chicken broth into a pot and bring to a low simmer.
- Pour the flour and milk mixture into the saucepan. Add the chicken bouillon with the broth and stir continuously, whisking as the mixture simmers.
- Continue to simmer and stir/whisk until the mixture is smooth and thick, 5 to 10 minutes. The mixture will thicken a bit as it cools.
- This can be stored in an air tight container in the fridge, up to a week. It can also be stored in a freezer safe container for future use.
Notes
Nutrition
Oh my, this came out really nice. Nothing better than comfort food, especially in the winter.
Your son is going to be happy he came for a visit. A very nice way to start his day.
Your son is going to be happy he came for a visit. A very nice way to start his day.