Homemade Cream of Chicken Soup

Homemade Cream of Chicken Soup

Have you ever wanted to make a casserole dish, only to find that you don’t have any cream of chicken soup cans in your pantry? Seriously, it used to happen to me ALL THE TIME!!!! I would think, how could I modify the recipe since I don’t have the can I need…. then I thought, I should be able to create my very own cream of chicken soup, and this recipe was born! It’s so easy to make, that you may find yourself never buying those cans EVER AGAIN!

• Thickener: I make mine with corn starch, but if you’d like to use regular wheat flour, use 1/2 cup. Follow the rest of the recipe as stated below.
• Milk: Any kind of milk will work. I have used almond milk and regular milk.
• Chicken Base: I highly recommend the chicken base pictured above, but use whatever you have on hand.

Homemade Cream of Chicken Soup

Print Recipe Pin Recipe

Cuisine Dressings and Sauces, Recipes

Servings 3 cans

Ingredients

  

• 3 cups milk any kind will do, dairy or non-dairy
• 1/3 cup corn starch
• 2 Tbsp. Better Than Bouillon Chicken Base

Instructions

 

• In a medium saucepan over medium heat, add all 3 ingredients.
• Whisk to combine. Continue to whisk occasionally until mixture starts to bubble around the edges.
• Lower heat, so that the milk does not scorch.
• Continue whisking occasionally until you reach the thickness of cream of chicken soup, about 5 minutes.
• Allow mixture to cool. Store in the fridge for up to 1 week.

Notes

If you liked this recipe, you might also like:

Instant Pot Salmon and Brown Rice - click link here

Easy Tamale Pie - click link here

Healthy No Bake Cookies - click link here