Cream of Chicken Soup From Scratch Recipe - Allrecipes.com
Cream of Chicken Soup From Scratch Recipe
  • READY IN 20 mins

Cream of Chicken Soup From Scratch

Recipe by  

"I stopped using canned foods, so this is my alternative. This makes about 2 cans worth, and is perfect for casseroles!"

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Ingredients Edit and Save

Original recipe makes 4 cups Change Servings
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  • PREP

    10 mins
  • COOK

    10 mins
  • READY IN

    20 mins

Directions

  1. Place 1 tablespoon of chicken stock in a saucepan over medium-low heat, and cook and stir the onion and garlic in the broth until they are softened, about 3 minutes. Pour in the rest of the broth and 1/2 cup of milk, and whisk in the salt, black pepper, parsley, lemon pepper seasoning, allspice, and paprika. Bring the mixture to a boil, reduce heat, and allow to simmer for 1 to 2 minutes.
  2. Whisk together the remaining milk and the flour until smooth, and whisk the milk mixture into the hot stock mixture. Keep whisking continuously to avoid lumps until the soup comes almost to a boil and thickens.
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Footnotes

  • Cook's Note
  • For best flavor, mix the pan drippings from a roasted chicken into enough chicken stock to equal 1 1/2 cups and continue with the recipe as directed.
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Reviews More Reviews

Most Helpful Positive Review
Oct 20, 2009

Hi to anyone considering this recipe. I just wanted to let you all know this recipe is for CONDENSED cream of chicken. It will be just as thick as the canned stuff. Also, if you use pan drippings from a roast chicken it tastes worlds better!!

 
Most Helpful Critical Review
Jan 06, 2010

Guess I get to be the first party pooper for this recipe. This is one of the worst things I've ever made on here. It should be made clear that it's *condensed* soup - people also just plain eat cream of chicken soup. One shouldn't have to discover this from reading a review. But, I just switched gears & dug up a super easy recipe using the condensed soup, so that wasn't a huge deal. But then it got worse. First, I don't see how one can "whisk" the flour & milk - it's VERY thick and did nothing but get stuck in my whisk, which was difficult to get out of there. The "milk mixture" (more like "flour glob mixture") should NOT be whisked into the hot milk. You put liquid into globby stuff, not the other way around. So I put a little of the hot milk into the flour glob, adding more, until it was a consistency that I could put that in the pan. And no way to avoid lumps. And that's considering I can make almost anything with ZERO lumps, but this was more like big clumps. And after this big mess and hassle, it doesn't taste a thing like condensed cream of chicken soup, which has a fairly strong flavor. It had NO chicken flavor, and tasted like peppered flour, more like something I'd dredge chicken in. Speaking of flour - WOW!! Lot of flour! The recipes I used it for were boring - tried adding some chicken bouillon but didn't help much. Still tasted like peppered flour. It would be less hassle and take less time making the trip for the real thing!

 
Oct 26, 2009

Ran out of cream of mushroom soup for another recipe so converted this recipe. Left out the lemon pepper, paprika and replaced the chicken broth with beef broth, and added mushrooms for a quick cream of mushroom soup. Without your recipe I would not have known where to begin, short of going back to the grocery store. I am sure I will be giving the chicken a try too.

 
Jan 28, 2011

I followed this (except for the spices because I was out) and it turned out really well. Perfect in my recipe for Chicken Vol au Vent. It did thicken up really quickly and I had to add more milk to get it to the right consistency. Great base but it is definitely a condensed soup.

 
Oct 14, 2011

This is a really tasty recipe for condensed cream of chicken soup. We have to cook gluten free in our home, so a simple switch of flour and we have a gluten free soup base for many of my casserole recipies. Thank you for sharing this recipe!

 
Nov 30, 2009

this worked perfectly for a crock pot recipe i had - no one could tell the difference at all! great idea, thanks!

 
Oct 29, 2013

@erimess - the directions clearly state that you are to make a slurry with the flour and remainder of COLD milk. I think you didn't follow the recipe correctly, and because of that your review is extremely unfair and inaccurate. I followed the directions except I halved he recipe (only needed one can of soup) - it turned out great and I was very pleased with the results. Thank you for providing this excellent base and substitute for the canned stuff!!

 
Apr 07, 2012

I made this gluten free w/Bob's Red Mill all purpose flour and added some garlic salt to it to bring up the flavor. It doesn't need the lemon pepper seasoning. It can easily be made into cream of mushroom by adding ~1 cup finely diced mushrooms when you add in the stock.

 

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Nutrition

  • Calories
  • 134 kcal
  • 7%
  • Carbohydrates
  • 22.9 g
  • 7%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 2.1 g
  • 3%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 198 mg
  • 8%

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

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About the Cook

 
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