Homemade Cream of Chicken Soup Recipe with Bone Broth
Say goodbye to the days of canned, condensed cream of chicken soup. With this cream of chicken soup recipe, you can avoid the unnecessary additives, preservatives, sugar, and unhealthy fats in the store-bought version by using wholesome ingredients to make your own in 15 minutes flat.
How to Make This Cream of Chicken Soup
When recipes for dishes such as casseroles and scalloped potatoes call for condensed cream of chicken soup, most people reach for the canned versions because they don’t know how quick (and shockingly easy) it is to make a homemade version.
For this cream of chicken soup recipe, all you need are four simple ingredients: chicken bone broth, all-purpose flour, milk (we recommend organic low-fat milk), and dried seasonings. We recommend a few basic ones, such as onion powder, garlic, and dried parsley but encourage you to experiment with any other herbs and spices your heart desires. That’s it, that’s all!
Recipes That Call for Condensed Cream of Chicken Soup
Need some inspiration? Here are a few ways to turn your homemade cream of chicken soup into delicious, savory meals.
- Chicken Primavera Crescent Bake
- Golden Chicken Pot Pie
- Easy Vegetable Chicken and Rice Casserole
- Chicken Shepherd’s Pie
Cream of Chicken Soup Recipe
Better tasting and better for you than the store-bought version, this homemade cream of chicken soup requires only 4 ingredients and is ready in 15 minutes.
- 2 cups Kettle & Fire Chicken Bone Broth (1 carton)
- 2 cups organic milk (use low-fat if you prefer)
- 1/2 cup all-purpose flour
For the seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic
- 1/2 teaspoon ground black pepper
- 1 teaspoon sea salt
- 1/2 teaspoon dried parsley
In a medium saucepan, bring chicken bone broth to a boil over medium-high heat.
In a separate medium mixing bowl, whisk together milk and flour until the flour is dissolved.
Slowly add milk and flour mixture into the boiling broth, whisking constantly to combine.
Reduce heat to medium. Add all seasonings and bring the mixture to a slow boil, continuously whisking. Let the mixture boil for 3 minutes or until thickened.
Use in a recipe immediately or store in an airtight jar and refrigerate for up to a week.
- Feel free to experiment with the seasonings.
- If you’d like your cream of chicken soup thicker, add more flour. The soup will thicken even more after cooled.
About the Author
Sharon Chen is the founder and creator behind StreetSmart Kitchen, a recipe website that helps busy professionals to prepare healthy meals in less time they ever thought possible. Download her Top 18 One-Dish Meals Cookbook for free here: http://bit.ly/SSK-Free-Cookbook