How to Make Homemade Cream of Chicken Soup

I’m going to share a little trick with you.

Sometimes I like making a casserole, but the thought of opening a can of those semi-solid, not quite a liquid masses of congealed….stuff – and adding it into something we are going to eat, is quite unappealing.
So I am going to share with you how to make your own in a matter of minutes.

The example I will use today, is “Cream of Chicken Soup.”

In a small pan, melt 1/4 cup of butter.

To that, add 1/4 cup all-purpose flour and whisk it together.

Let it cook for just a little bit, until it is bubbly.

Now pour in 3/4 cup of chicken broth.

And 3/4 cup of milk.

Mix it all together and gradually bring it to a bowl over medium heat, stirring continually.

Let it boil gently for about a minute and you are done!!

It is that easy. Use this instead of that can of jellified goo.

And now that you know how to make cream of chicken soup, using this same concept, you can make other “Cream of ___” soups as well.

For Cream of celery soup, finely dice 1/4 cup of celery. When you melt the butter, let the celery simmer in the butter on low heat until tender. Then add your flour and repeat steps above using vegetable broth instead of chicken.

For cream of mushroom soup, simply simmer some chopped or sliced mushrooms in the butter and use vegetable or beef broth – which ever you like better.

Using this basic recipe instead of canned, pre-made soups is incredibly simple, only takes a few minutes to make, and you can actually pronounce all the ingredients.

Enjoy!