I have finally perfected my cream of chicken soup recipe! It has been a journey… but here it is. Simple ingredients and no preservatives. Use this recipe in place of the canned version in any recipe with delicious results. This recipe makes the equivalent of 2 cans and extra can be stored in the refrigerator for 4-5 days.

Homemade Cream of Chicken Soup

A simple homemade cream of chicken soup to use in place of the canned version in any recipe. This recipe makes the equivalent of 2 cans of condensed cream of chicken soup.

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Course Soup

Ingredients

  

• 6 Tbsp Butter
• 6 Tbsp Flour
• 1 Cup Chicken Broth
• 1 Cup Milk
• ½ tsp Black Pepper
• 1 tsp Garlic Salt
• 1 tsp Celery Salt
• 1 tsp Salt

Instructions

 

• In a saucepan over medium- high heat, melt butter. Add flour and whisk to combine. Continue to cook for about 2 minutes while stirring occasionally. Add milk and chicken broth to butter and flour mixture. Whisk until combined and lumps are gone. Add spices and mix well. Continue to cooker over medium- high heat until thickened. Stir occasionally.