Homemade Cream of Chicken Soup
Cream of chicken soup is a staple in the casseroles (or hot dishes, if that is what you prefer to call them) of the Midwest. What if you could make homemade cream of chicken soup and have it ready to go in the refrigerator or freezer? (This soup can last up to a week in the fridge. You can freeze it too, but it does have the best consistency if you make it fresh). I always have piece of mind knowing every ingredient that goes into my food, and ultimately into my family’s bellies. We love so many recipes that require cream of chicken soup (cheesy potatoes, chicken and stuffing casserole, or my delicious hot chicken sandwich recipe).
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You will not be disappointed in this homemade cream of chicken soup recipe. I have tried other recipes and some of them don’t seem to have the right consistency. They are either too runny or too thick. This recipe is just the right consistency and is delicious.
You can store it in a pint mason jar in either the refrigerator or freezer. This is a large recipe. It makes the equivalent to four, 10 1/2 oz cans. Next time I make some I am going to try using my vacuum sealer (with a jar sealer attachment) to seal the jars and see if that makes a difference in the consistency when frozen. It would definitely make it stay fresher for longer.
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Homemade Cream of Chicken Soup
- Total Time: 20 minutes
- Yield: 5 cups 1x
Description
This homemade cream of chicken soup is so much better than using cream of chicken soup from the can. I love to make it in a big batch and freeze it in portions equivalent to 2 cans. It is fantastic and better for you than canned soup.
Ingredients
- 6 tablespoons unsalted butter
- 1 cup all-purpose flour
- 2 2/3 cup chicken broth
- 1 tablespoon dried parsley, crushed in hand
- 2 teaspoons poultry seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 teaspoon sea salt
- 2 cups whole milk
Instructions
- In a large saucepan melt butter.
- Add all purpose flour and cook for 2 minutes
- Add chicken broth while whisking to make sure you don’t have lumps
- Add parsley, poultry seasoning, onion powder, garlic powder, paprika, black pepper and sea salt. Whisk to combine.
- Slowly add the milk while whisking. Whisk until smooth. Cook for 12 to 15 minutes. Now it’s ready to use in your favorite casserole, or you could just eat it by itself. It is delicious.
Notes
To Freeze: Let it cool completely. Place in an airtight container and freeze. Freeze in 1 1/4 cup increments as that is equal to one 10 1/2 oz can. This recipe makes the equivalent to four, 10 1/2 oz cans.
When you are ready to use: Thaw in the refrigerator for 24 hours or in the microwave on defrost. Make sure to whisk it up once it is thawed so that you can get it as smooth as possible. The freezing process changes the consistency a bit.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
Lisa
Hello there! My name is Lisa. I am a wife, mother of four beautiful children and a nurse. Having a blog was not something I ever expected to be doing, but I am so excited to be on this adventure. I have been a psychiatric nurse for 18 years. I am a lover of God, family, friends, food, photography and humor. My obsession with freezer meal planning is the main reason I wanted to start this blog. It has changed the way I feed my family. Meal planning and making life a little bit easier is something I am so passionate about. Sharing my ideas with people has brough me such joy. I love to tell anyone who will listen about my next big cooking or baking adventure. I hope that you will find helpful tips and delicious recipes on this blog.
