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My review
Cream of Chicken Soup From Scratch
BabyDollPie
"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
20 m servings 134 calsOriginal recipe yields 4 servings (4 cups)
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Directions
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Prep
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- 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.
- 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.
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.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 134 calories; 2.1 g fat; 22.9 g carbohydrates; 5.6 g protein; 7 mg cholesterol; 198 mg sodium. Full nutrition
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Reviews
Read all reviews 4457 Ratings
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Most helpful positive review
10/19/2009
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 dripping...
Most helpful critical review
1/2/2010
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 ea...
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10/19/2009
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 dripping...
1/2/2010
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 ea...
10/25/2009
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 ...
10/29/2013
@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 i...
1/27/2011
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...
11/1/2012
Okay, don't get mad folks (or submitter) but this is backwards on technique. A flour/butter roux should be made first and then slowly adding liquids. Yes, with recipe amount of flour it will be ...
10/14/2011
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 casser...
4/7/2012
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...