Home-Made Cream of Chicken Soup Recipe - Allrecipes.com
Home-Made Cream of Chicken Soup Recipe

Home-Made Cream of Chicken Soup

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"A good, basic cream of chicken recipe."

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Ingredients Edit and Save

Original recipe makes 4 -6 servings Change Servings


  1. Make a white sauce of milk or cream, flour, and oil. Add chicken. Add sugar, salt, pepper, and garlic powder (may use more or less as desired). Mix well and simmer for 20 minutes over low heat.
  2. If soup is not as thick as desired, mix a small amount of cornstarch 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
May 29, 2007

This turned out great! Here are my adjustments: butter instead of oil, no garlic, no sugar (didn't even see it in the recipe until later, thank goodness), used 2 c. chicken broth and 2 c. milk, a couple of handfuls of cooked fine egg noodles. For meat I used a large breast which I poached while making the soup. I also added a couple of handfuls of frozen sweet corn and peas. Sounds like a lot of adjustments but it was really just common sense. Thanks, Holly, for the jumping off point.

Most Helpful Critical Review
Feb 05, 2004

I did not like this at all. I think it was the sugar it was really sweet.

Feb 25, 2008

I was very excited to make my own cream of chicken soup for other recipes because I prefer to not buy canned foods. I took other reviewers' advice and used 2 cups of milk w/ 2 cups of chicken stock. I omitted the sugar, garlic powder & salt; added chopped parsley for color. It turned out great. FYI: This recipe makes the equivalent of about 4 cans. I put some in a jar to give to friend as a gift.

Aug 11, 2004

another good recipe that you may need to change a bit to suit your taste. i used one tablespoon sugar, 4 cups half and half, 2 minced garlic toes and 1 tablespoon fresh ground pepper. my sons and i ate this with a green salad and the south louisiana staple.....crusty french bread. a previous reviewer gave this recipe one star but if you check her previous reviews you'll find that there is not much in this site that he/she likes.

Oct 12, 2007

Good, with the following changes: Cooked the chicken, a large onion and two cloves of garlic in a couple T's of butter with poultry seasoning until softened, then removed from the pot and cooked the roux until the flour was light gold. Added the milk and chicken mixture back in, then added some carrots and a few potatos. A little tumeric and paprika gave it a wonderful gold color. Omitted the sugar. A creamy, filling, hearty soup that warms you up.

Aug 14, 2004

I made this to put into a chicken pot pie recipie but tasted it before I added it. It was very tasty. I used whole milk and only made enough for 2 servings. I would suggest adding steamed brocclli, oniions, and cheese if you like veggies.

Sep 18, 2008

Glad I read the review! NO SUGAR NEEDED! I used 3 T. of butter, 4 T. flour, 1 can of chicken broth and 1/2 c milk. Using it in an incredible chicken rice recipe--didn't want to waste gas going to store for one thing! Thanks for the starting point Holly, and thanks to others for advice!

Nov 02, 2007

I used butter instead of oil and I didn't use sugar and added a little bit of fresh chopped parsley. Also instead of 4 cups of milk I made it with 3 cups of milk and one cup chicken broth it was very good!! we all loved it! Simple and easy


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  • Calories
  • 265 kcal
  • 13%
  • Carbohydrates
  • 16.9 g
  • 5%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 11.8 g
  • 18%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 22 g
  • 44%
  • Sodium
  • 341 mg
  • 14%

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

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