It was high time for a Homemade Cream of Chicken Soup recipe on Lemony Thyme. With our weekly roast chickens we produce (and freeze) a lot of Homemade Chicken Broth. We then use it in everything from soups to casseroles to simmering sauces.
When I told B that I was making Homemade Cream of Chicken Soup he asked “Why?” Because I want to share how to replace the canned cream of varieties with made from scratch. “But why would you make the soup only to add those ingredients back into whatever recipe you’re preparing?” I saw where he was headed. When we’re making a soup or casserole we will typically sauté the veggies and aromatics then dust them with flour and whisk in either broth or milk (or both) to create a thickened base.
He threw me for a minute, but then I regained focus and illustrated why this condensed Homemade Cream of Chicken Soup would be very useful. For example, our beloved Summer Squash Casserole recipe calls for a can of cream of chicken soup, but you don’t prepare that dish layer by layer. You mix it all together, pop it in the oven, sit back and prepare to be happy. Or how about the times you want to throw ingredients in the crockpot and head out the door. We were quickly in agreement that this recipe could be very useful. So I’ll continue.
Start with a nice rich chicken broth heated in a saucepan with a little milk. Then make a slurry of seasonings, flour and milk and shake in a jar until well blended.
Once the broth comes to a boil whisk in the slurry and reduce the heat to maintain a low boil. Allow to boil gently for about 5 minutes until nicely thickened.
Allow soup to cool before transferring to a jar with lid for refrigeration for up to two weeks. If using immediately add to recipe as called for. If planning to freeze condensed soup be sure to use the proper container. The one pictured below is NOT suitable for freezing. Learn more about that here.
- 1¼ cup fat free chicken broth
- ¾ cup milk, divided
- ¼ cup flour
- ½ tsp. Mrs. Dash Garlic & Herb Seasoning
- ¼ tsp. poultry seasoning
- ¼ tsp. black pepper
- no salt required
- Combine ½ cup milk with ¼ cup flour and seasonings in a jar with tight fitting lid. Shake until well combined.
- Heat broth with remaining ¼ cup milk in a saucepan over medium high heat. When chicken broth comes to a boil, whisk in flour mixture and return to a low boil.
- Allow to boil gently for 5 minutes until nicely thickened.
- Cool before refrigerating for up to two weeks or use immediately.
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