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
Scale
- 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