DIY Cream of Chicken Soup is so easy to prepare and made with good for you ingredients. There are only four ingredients needed in this easy recipe.
I had all the items in my pantry and refrigerator, so no need to run to the store for anything. It is best to use the Homemade Cream of Chicken Soup the day you make it, but it will keep for a couple of days in the fridge.
If you have ever found yourself wanting to make a recipe but you are out of cream of chicken soup this is a recipe for you. You can easily make this with gluten free flour too!
Here are some amazing recipes to use DIY Cream of Chicken Soup in: Crockpot Ranch Chicken, Crockpot Chicken and Stuffing, Crockpot Cheesy Chicken & Rice and Crockpot Hashbrown Casserole.
Ingredients
- 3 tablespoons butter
- 3 tablespoons white flour (can use other types)
- 1/2 cup chicken stock
- 1/2 cup milk
- dash Salt and pepper
Instructions
- Melt the butter in a small saucepan over medium heat then add the flour.
- Cook, stirring rapidly, until the mixture is thick.
- Add the chicken stock and whisk until smooth, then add the milk.
- Bring to a simmer and cook, stirring, until thickened.
- Remove from the heat and add salt and pepper to taste.
- This will keep for a couple days in the fridge, but it's best to use it the day you make it.
- Makes a little over a cup,equivalent to one can of soup.
Seasoning and Sauce Recipes
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Shelley is a boy mom, marine wife, and is blessed with an amazing family. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.
Su
This is great. I also like the list of other homemade sauces, etc. thx
Kathy H.
Awesome!!!
Patricialynn
I will be making this!
Irene McPhee
So easy to make with everyday ingredients . Thanks for the recipe .
Rebecca
Can this be frozen?
Melissa@StockpilingMoms
We have not tried that - sorry!
Jenny
I have a gluten allergy. Has anyone used corn starch in place of flour to make this, and if so how did it taste?
Melissa Jennings
Yes, I have and it works well.
Sarah Andersen
Sooo delicious and surprisingly easy! I didn’t have chicken stock on hand, so I made chicken broth instead using chicken bouillon, w/an added 1/2 cube of vegetable bouillon to mimic the flavor of chicken stock. I happened to have about 1/4 cup of heavy cream, so I added that to the milk. This soup was so amazing that I had to make myself stop sampling it, or I wouldn’t have had enough to make your Crockpot Ranch Chicken! Hah! Thank you for the recipe. I’ll definitely be making it again and again.