Cream of Chicken Soup From Scratch

  • Recipe By
  • Published Mar 20th
  • Ready In20m
  • Servings4
  • Calories134
I stopped using canned foods, so this is my alternative. This makes about 2 cans worth, and is perfect for casseroles!

Cream of Chicken Soup From Scratch Ingredients

The following are the ingredients needed to make delicious Cream of Chicken Soup From Scratch for 4 servings:

  • 1 1/2 cups chicken stock, divided
  • 1 teaspoon finely chopped onion
  • 1 clove garlic, finely chopped
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon chopped fresh parsley
  • 1/8 teaspoon lemon pepper seasoning
  • 1 pinch ground allspice
  • 1 pinch ground paprika
  • 1 cup milk
  • 3/4 cup all-purpose flour

Cream of Chicken Soup From Scratch Cooking Instructions

  • Prep10m
  • Cook10m
  • Ready In20m

To cook Cream of Chicken Soup From Scratch, you need about 10 minutes of preparation time. The time needed to cook this Cream of Chicken Soup From Scratch is about 10 minutes , and you can serve your Cream of Chicken Soup From Scratch within 20 minutes . The following are the steps to cook Cream of Chicken Soup From Scratch easily:

  1. 1 Place 1 tablespoon of chicken stock in a saucepan over medium-low heat, and cook and stir the onion and garlic in the broth until they are softened, about 3 minutes. Pour in the rest of the broth and 1/2 cup of milk, and whisk in the salt, black pepper, parsley, lemon pepper seasoning, allspice, and paprika. Bring the mixture to a boil, reduce heat, and allow to simmer for 1 to 2 minutes.
  2. 2 Whisk together the remaining milk and the flour until smooth, and whisk the milk mixture into the hot stock mixture. Keep whisking continuously to avoid lumps until the soup comes almost to a boil and thickens.

Notes

  • Cook's Note
  • For best flavor, mix the pan drippings from a roasted chicken into enough chicken stock to equal 1 1/2 cups and continue with the recipe as directed.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 134 calories; 2.1 grams of fat; 22.9 grams of carbohydrates; 5.6 grams of protein; 7 milligrams of cholesterol; 198 milligrams of sodium.

  1. Oct 29th 2013

    @erimess - the directions clearly state that you are to make a slurry with the flour and remainder of COLD milk. I think you didn't follow the recipe correctly, and because of that your revi ...

  2. Nov 1st 2012

    Okay, don't get mad folks (or submitter) but this is backwards on technique. A flour/butter roux should be made first and then slowly adding liquids. Yes, with recipe amount of flour it will ...

  3. Apr 7th 2012

    I made this gluten free w/Bob's Red Mill all purpose flour and added some garlic salt to it to bring up the flavor. It doesn't need the lemon pepper seasoning. It can easily be made into c ...

  4. Oct 14th 2011

    This is a really tasty recipe for condensed cream of chicken soup. We have to cook gluten free in our home, so a simple switch of flour and we have a gluten free soup base for many of my ca ...

  5. Jan 27th 2011

    I followed this (except for the spices because I was out) and it turned out really well. Perfect in my recipe for Chicken Vol au Vent. It did thicken up really quickly and I had to add more ...

  6. Jan 2nd 2010

    Guess I get to be the first party pooper for this recipe. This is one of the worst things I've ever made on here. It should be made clear that it's *condensed* soup - people also just plai ...

  7. Nov 29th 2009

    this worked perfectly for a crock pot recipe i had - no one could tell the difference at all! great idea, thanks!

  8. Oct 25th 2009

    Ran out of cream of mushroom soup for another recipe so converted this recipe. Left out the lemon pepper, paprika and replaced the chicken broth with beef broth, and added mushrooms for a qu ...

  9. Oct 19th 2009

    Hi to anyone considering this recipe. I just wanted to let you all know this recipe is for CONDENSED cream of chicken. It will be just as thick as the canned stuff. Also, if you use pan drip ...