Cream Of Chicken Soup Recipe -
Cream Of Chicken Soup Recipe

Cream Of Chicken Soup

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"This is a good basic cream of chicken soup recipe. You can use cornstarch instead of flour to make the roux, if you are allergic to flour. You can also omit the salt, if you are on a restrictive diet. The best thing about making recipes yourself, is that you control what goes into your soup, minus the unhealthy preservatives!"

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings


  1. In a 3 quart saucepan, heat oil. Gradually stir in flour. Let this form a paste, or roux. Then, gradually stir in the milk and continue stirring until thickened.
  2. Add chicken to white sauce mixture. Add sugar, salt, pepper, and garlic powder. Mix well and simmer for 20 minutes over low heat.
  3. If soup is not as thick as desired, mix a small amount of corn starch with a small amount of water and add to soup. Simmer for 10 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jun 24, 2007

We didn't add sugar or taste this plain...honestly, I wouldn't eat cream of chicken plain whether it's canned or not. We used this in a chicken and broccoli casserole and it tasted BETTER than when we use the canned cream of chicken. Perhaps some reviews are negative because they actually like to eat cream of chicken by itself? Try this in a casserole and you might actually like it a lot.

Most Helpful Critical Review
Oct 24, 2003

I have been cooking for 40 years and this is the worst cream of chicken I have ever made

Oct 21, 2003

I needed a quick ceamed soup recipe for my HS Food's class and I didn't read the one review. I agree as is it's not very good. The sugar makes it sweet and there is little chicken flavor. I told my first class to make as it was written suspecting that the sugar would make it sweet. I had the second class eliminate the sugar and some students added finely chopped onion and celery to the oil and sauted till tender and then when the milk was added we added 1 boulion cube. We also added the cornstarch because it was thin. The students really liked it. One group added Veg-all with the chicken and it also was good.

Nov 24, 2006

This was exactly the type of recipe I was looking for as a good base for casseroles that call for cream of chicken soup. I was looking for something without all the sodium and preservatives that canned soup has. I did not use the sugar as others mentioned they did not like the sweet taste. I did use fresh garlic, one clove. I think that I have gotten so used to eating sodium laden prepared foods that it's hard sometimes to get used to something that's not oversalted. But, I will definitely use it in my casseroles, and it had a really nice flavor.

Jan 10, 2006

The consistency was great, but there just wasn't a 'chickeny' flavor. I added a can of chicken broth, the juice of a whole lemon, and a half cup of white wine. Delicious! With those additions, I'll make it again.

Dec 06, 2003

Didn't taste like cream of chicken, it wasn't horrible, but...I can't put my finger on what it did taste like. Thanks anyway Holly ;)

Jun 29, 2003

Sorry I didn't read the reviews. I agree with the others, thin, tasteless, not at all like cream of chicken soup should taste. The sugar should be eliminated completely.

Jan 24, 2007

My husband and I really liked this...I did change it, since my son and I are allergic to dairy...we used unsweetened soy milk in place of regular milk, did not add sugar (strange?), added a splash of lemon juice, used chopped garlic instead of powder; cornstarch to thicken and added rice to make it a meal! Will make again - my son loved it as well!


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  • Calories
  • 330 kcal
  • 17%
  • Carbohydrates
  • 21.1 g
  • 7%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 14.6 g
  • 22%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 27.5 g
  • 55%
  • Sodium
  • 427 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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