Welcome to this month’s edition of Homemade Homemaking! Today, we’re making cream of chicken soup!
When I was a newlywed 6 1/2 years ago, I barely knew how to cook. One of the first staples in my pantry became canned cream of chicken (or mushroom) soup.
I used these creamed soups for EVERYTHING. We were living in the Deep, Deep South–where fried foods and creamy casseroles reign. I never learned to fry without burning, but we probably ate a creamed soup casserole at least every other night.
As much as we loved our creamed casseroles, I just couldn’t keep buying canned creamed soups in good conscience.
But we started missing our old comfort foods. So about a year or so ago, I set to making my own version of creamed soup.
I use this recipe to replace canned soups in any recipes that call for them. I hope you enjoy it!
Homemade Cream of Chicken Soup
- 1/3 cup butter
- 2-3 cloves garlic, minced
- 1/3 cup white whole wheat flour
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 Tbsp. minced celery tops OR 1/4 tsp. celery seed
- 1 3/4 cups chicken broth
- 2/3 cup milk
- Cream of Mushroom–toss in a handful of minced mushrooms
- Cream of Broccoli–toss in a handful of minced broccoli
- Cream of Celery–toss in a handful of minced celery
Get more than 50 recipes just like this one in Mandi Ehman’s eBook, Easy Homemade! (<–affiliate link)
I’m linking up to: Works for Me Wednesday, Make Your Own Monday, Tuesdays at the Table,Real Food Wednesday, Pennywise Platter, Full Plate Thursday, Frugal Friday, Fight Back Friday, Friday Food,Frugally Sustainable, Made at Home Monday, Kitchen Tip Tuesday @Good Cheap Eats, Deep Roots at Home, Homemakers Challenge