So…casseroles. I love them. You love them. Everyone loves them. They are comforting, homey, cozy, delicious, and there is something so satisfying about popping that dish of goodness into the oven and forgetting about it for thirty minutes.
They are seriously one of my favorite things to make EVER.
What is one of the most common ingredients found in almost every single casserole recipe? Cream of chicken soup (or cream of mushroom soup). You almost can’t find one that doesn’t call for the stuff! But here’s the thing…have you ever looked at the ingredient list on the back of one of those cans?
Oh my GOODNESS there are so many preservatives. So many extra, unnecessary ingredients! Seriously…take a peek. It will surprise you.
This homemade version of cream of chicken soup is SO easy to make (seriously so so so easy), and you know exactly what is going into it – real ingredients. Bonus: there are only four of them! Score ?. And chances are, you probably already have them in your fridge and pantry.
- Flour
- Butter
- Chicken Stock
- Milk
Make a batch of this stuff, freeze it in 10 oz portions (that’s how many ounces are in the cans they sell at the grocery store), and when you are about to make a delicious casserole, use this homemade cream of chicken soup instead of the cans!
Easy, quick, and so much better for you than the fake stuff.
This recipe makes me so excited about making all kind of casseroles this season! If you have any delicious casseroles to recommend, please link to them in the comments ?. I can never get enough!
Something you should know about this soup: it’s not made to eat on its own- it’s very thick. But the canned stuff is the same way…you would never pop a can into a sauce pan, heat it up, and eat it like that. This is a “from concentrate” version (like the cans), so just keep that in mind! It is made to use in casseroles. If you do want to eat it like soup, you will need to thin it out with chicken stock and add some other ingredients (veggies, chicken, etc…) to make it more interesting.
The bottom line: just treat it exactly like you would the cream of chicken soup cans ?.
Soooo, this is the last Sunday in September…which means the last week of our Soup Sunday collaboration ?. I am sad – it has been so much fun! Thank you Angela (from The Chewy Life) for including me!!
Click here to check out all the other fantastic bloggers’ soups!
Have a wonderful Sunday, everyone – go enjoy this beautiful fall weather ?! I say this as I am inside watching football….don’t judge me.
Print4 Ingredient, Homemade Cream of Chicken Soup
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: Equivalent of 2 cans cream of chicken soup 1x
Ingredients
- 1/2 cup butter (1 stick)
- 3/4 cup all purpose flour
- 2 cups 2% milk
- 2 cups chicken stock
Instructions
- Melt the butter in a pot over medium high heat
- When the butter is melted, whisk in the flour
- Let this cook for about a minute, stirring constantly
- Pour in the milk and chicken stock – whisk until combined
- Bring the mixture to a boil
- Reduce to a simmer and let cook until thickened (it shouldn’t take long – about 5 minutes)
- Season to taste with salt and pepper
- The cans of cream of chicken soup from the store contain about 10 oz of soup, which equals 1 1/4 cup. We portioned our soup out into 10 oz portions (so it would be easy to substitute in recipes) and froze it
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
In the mood for more yummy soup recipes? Check these out:
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What a great idea for a post! Almost every casserole calls for that soup! Plus I love how I’d get to know exactly what’s in it. That definitely makes me feel better!
Shelby @ Go Eat and Repeat recently posted…Greek Yogurt Chocolate Cupcakes with Cream Cheese Frosting
What a great idea, I always see it in recipes but hate using processed food. I’m gluten free though do you think this would work out with corn starch?
Cricket recently posted…Chocolate -Pumpkin Cupcakes
Yesss!! Exactly :). Hmm..I’m not sure..if you were to try it I would just make a slurry of cornstarch and water and then keep adding it until it reaches the thickness you want!
I love how easy this is! And I always have these ingredients on hand. I’ll never have to buy cream of chicken soup again : )
★★★★★
So easy! And preservative/junk free :).
Love, love, LOVE this! It’s nice knowing how easy it is to make AND that you have control over what goes into it.
Jennifer @ Show Me the Yummy recently posted…Green Chile Chicken Enchiladas
Agreed, Jennifer! Thanks :).
I love that you made a homemade version of cream of chicken soup! So much better than the canned version and easy too!
Kelly – Life Made Sweeter recently posted…Easy Homemade Fried Donuts with Chocolate Peanut Butter Glaze
Thanks, Kelly! SO much better :).
I could eat soup just about every day, as I love it that much! This homemade cream of chicken soup sounds fantastic, Annie! I have no doubt that this is better than the store-bought kind! Love it! Pinned!
Gayle @ Pumpkin ‘N Spice recently posted…Apple Cider Smoothie
I agree, Gayle! I just loooove it :). Thanks for the pin!
WOW! You have done the classic cream of chicken soup serious justice.. I can’t get over how thick, creamy and delicious this looks.
Thalia @ butter and brioche recently posted…Brown Butter Blondies with Salted Speculoos Frosting
★★★★★
Wow, I’m not going to buy the canned cream of chicken soups anymore thanks to you and this recipe! Awesome job, Annie!
Angela Chu recently posted…Hearty French Onion Soup
★★★★★