Homemade Cream of Chicken Soup Recipe
Melissa Norris
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.
Cook Time 4 minutes mins
Total Time 4 minutes mins
Course Dinner
Cuisine American
Servings 5 servings
Calories 93 kcal
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
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 (barely 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.
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.
Serving: 0.25 cup Calories: 93 kcal Carbohydrates: 5 g Protein: 1 g Fat: 8 g Saturated Fat: 5 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 2 g Trans Fat: 1 g Cholesterol: 21 mg Sodium: 267 mg Potassium: 48 mg Fiber: 1 g Sugar: 1 g Vitamin A: 250 IU Calcium: 34 mg Iron: 1 mg
Keyword cream of chicken soup, cream of chicken soup recipe, homemade cream of chicken soup