Homemade Cream of Chicken Soup
Homemade is best.
Cream of chicken soup can be purchased easily. It’s true that a bought can of soup is easy to open up and fix. But, homemade is still the best. Why? Because you control the ingredients and there are no extra preservatives. Truth be told, it tastes a lot better also! How do I know? Because I’ve found a way to make my own. I still have quality soups in my pantry and I’ll pull them out from time to time when I’m in a pinch for time. This recipe can be made a week ahead and kept in the refrigerator until you want to use it.
Easy ingredients for homemade cream of chicken soup
The ingredients you need are one you have (or should have) in your kitchen. Corn starch, cream (or milk), and homemade chicken broth or homemade chicken stock. You’ll also want to add seasonings like garlic and onion. If you don’t have homemade chicken broth, you can use bouillon or canned from the store. I make my own chicken broth and chicken stock. If you use chicken stock, you’ll have real pieces of chicken in the soup. I use whatever I have on hand. To find out how to make your own chicken broth, go to this link.
If you prefer your cream of chicken soup to be lower in fat, then use milk. I do not recommend skim milk. Use at least 2% or whole milk. You definitely want a creamy texture to this cream of chicken soup.
You can season your soup however your family likes it. Add more or less of every seasoning – or add some of your own! I use this recipe to make cream of mushroom soup. Just add a 4 oz. can of sliced mushrooms to it if you’d like. You’ll definitely taste chicken flavor in this soup!
The recipe
Homemade Cream of Chicken Soup
Ingredients
- 1/2 cup chicken broth OR chicken stock
- 1/2 cup cream OR milk
- 2 Tbsp corn starch
- 1 tsp. onion powder
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 oz. sliced, canned mushrooms (OPTIONAL)
Instructions
- Put chicken broth into small kettle
- Add Salt and Pepper, Onion and Garlic Powder, and mix well
- Put cold cream (or milk) into a small bowl. Add cornstarch and whisk until it is well-dissolved. Make sure there are not lumps
- Bring broth to a boil and slowly add the cream/cornstarch mixture, stirring as you pour it into the pan.
- Turn heat to low and simmer, stirring until it is thickened
- Taste and add more seasonings as desired
- When the mixture is thick, add mushrooms if desired.
- Store in the refrigerator for up to one week.
- Freeze if desired. Allow to thaw out to room temperature before using.
