Homemade Cream of Chicken Soup Recipe
This homemade cream of chicken soup substitute whips up in four minutes and only uses 5 ingredients to replace store-bought condensed cream of chicken soup. It's full of flavor and can be adapted for dairy-free and gluten-free.
Servings: 2 servings
Calories: 232kcal
Equipment
- Measuring Utensils
- Large Pot
- Cutting Board
- Sharp Knife
- Whisk
Ingredients
- 3 Tablespoons butter for dairy-free use lard or coconut oil
- 3 to 4 Tablespoons flour organic cornstarch or xanthan gum works for gluten-free thickeners
- 1/2 cup milk or cream
- 1/2 cup chicken broth
- 1/4 teaspoon salt
- dash of pepper
Instructions
- In a saucepan over medium-low heat, melt butter (or fat of choice).
- Whisk in flour. It will make a thick paste, continue whisking for about a minute to cook out the raw flour taste.
- Slowly whisk in liquids. Bring to a simmer (not quite a boil), adding more liquid if it becomes too thick. It will thicken up more as it cools.
- Remove from heat and stir in salt and dash of pepper.
Notes
- For gluten-free options, use cornstarch or xanthan gum instead of flour.
- For dairy-free options, use all chicken broth, or substitute full-fat canned coconut milk (unsweetened).
- Need a cream of celery substitute: saute a 1/4 cup of finely diced celery in butter before adding flour and other ingredients.
- Need a cream of mushroom substitute: saute a 1/4 cup of finely chopped mushrooms in butter (or fat source) before adding flour and other ingredients.
Nutrition
Serving: 0.5cup | Calories: 232kcal | Carbohydrates: 12g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 667mg | Potassium: 119mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 625IU | Calcium: 84mg | Iron: 1mg
