This recipe is so easy, you’ll start to wonder why you’ve never made homemade cream of chicken soup before. Use this recipe for any of your favorite recipes that call for cream of chicken soup.
Cream of Chicken Soup can be used in so many recipes like; chicken noodle casserole, chicken pot pie, and jalapeno popper chicken and rice casserole and once you see just how easy it is to make, you’ll never buy the canned stuff again.
We used leftover chicken and homemade chicken broth to make this recipe – the homemade broth adds so much more flavor and is another easy way top use up your leftover chicken bones. But if you don’t have any homemade broth, use the stuff in a box – around here we can usually get a 32 oz box of organic stock for $1.99. Not only is this recipe easy to make, it’s a very budget-friendly recipe as the ingredients are either leftovers, staples in your fridge and pantry or are cheap to buy.
1 stick butter (1/2 cup)
1/2 cup flour
2 tsp garlic salt
1 tsp each; black pepper and poultry seasoning
1 1/3 cup homemade chicken stock
1 cup half and half
2 cups cooked chicken, chopped or shredded
In a large pot, over medium heat, melt butter.
Once melted add flour, salt, black pepper and poultry seasoning. Whisk to combine, and cook for 2-3 minutes, until the flour and butter looks like wet sand.
Add chicken stock, Whisk to combine. Cook another 5 minutes – bringing to a light boil.
Reduce heat to low and whisk in cream. If you are adding chicken too, add it now.
Simmer for 5 more minutes, or until warmed throughout. Use in your favorite recipes, or serve on it’s own as a quick and easy lunch or dinner.
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