This HomemadeCream of Chicken Soup recipe makes an easy substitute for condensed soup and is essential in many casseroles and soups. This is a quick and easy recipe that is also freezer-friendly!
Heat butter in a medium saucepan over low heat until melted. Whisk in 2 tablespoons of flour and whisk until smooth. Continue to cook, whisking frequently, until a light sandy color, about 4 to 5 minutes.
Add remaining flour to the butter mixture. Whisk until well combined. Add chicken stock and milk to butter mixture slowly, about 1 cup at a time, whisking constantly until smooth. Bring to a simmer and cook for about 15 minutes, until it is thick and creamy.
Remove from the heat and stir in salt, pepper and onion and garlic powder, if using.
Quick and Easy Method
Bring chicken stock to boil in a large saucepan set over medium-high heat.
Whisk together the flour and milk until the flour has completely dissolved in the milk. When the chicken stock has reached a rolling boil, slowly whisk the flour mixture into the boiling chicken stock, whisking constantly. Cook until the cream of chicken soup has thickened, about 8 more minutes.
Remove from the heat and stir in salt, pepper, onion, and garlic powder, if using.
Notes
How to Use as a Substitute for Canned Condensed Cream of Chicken Soup
Use 2 cups of this homemade recipe as a substitute for recipes that generally call for one can of condensed cream of chicken soup.
You can use this homemade soup in any recipe that calls for condensed cream of chicken soup.
Storage Tips
To store: This soup can be stored in an airtight container in the refrigerator for up to one week.To freeze: Allow the soup to cool completely and then store it in a freezer-safe container for up to 2 months.To use from frozen: remove from the freezer and allow to thaw in the refrigerator overnight. Then, allow to reach room temperature prior to using, or defrost in the microwave at 50% at 20-second intervals, stirring between each interval.