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Homemade Cream of Chicken Soup Recipe
Homemade cream of chicken soup recipe makes a great substitute for canned cream of chicken soup!
Course
Soup
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
13
minutes
minutes
Total Time
18
minutes
minutes
Servings
6
servings
Calories
62
kcal
Author
Kate @ I Heart Eating
Equipment
Medium saucepan
Ingredients
3
tablespoons
butter
1
tablespoon
all-purpose flour
1/2
cup
chicken broth
1/2
cup
milk
Salt and pepper
US Customary
-
Metric
Instructions
Melt the butter in a medium saucepan over medium-low heat.
Once the butter has melted, whisk flour in until the mixture is well-combined.
Cook until the flour mixture begins to bubble.
Whisk in the chicken broth and milk until well-combined.
Continue cooking, whisking constantly, until the mixture thickens. Do not boil
Add salt and pepper to taste.
Notes
Butter:
I like to use salted butter in this recipe. You can use unsalted if you prefer.
All-purpose flour:
You can use cornstarch in place of the flour. You may need to use more cornstarch to reach the desired thickness.
Milk:
Any milk, from skim to whole milk, will work. Nondairy milk, like almond milk, can also be used.
Chicken broth:
Chicken stock will also work. I like to used reduced-sodium chicken broth so that I can salt to my liking.
Seasonings:
You can add poultry seasoning or other herbs to make cream of chicken with herbs.
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
62
kcal
|
Carbohydrates:
2
g
|
Protein:
1
g
|
Fat:
6
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
0.2
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
0.2
g
|
Cholesterol:
16
mg
|
Sodium:
131
mg
|
Potassium:
43
mg
|
Fiber:
0.03
g
|
Sugar:
1
g
|
Vitamin A:
217
IU
|
Calcium:
30
mg
|
Iron:
0.1
mg