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!
- • 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
- 1. In a saucepan over medium heat, cook garlic and celery (if using) in butter until soft.
- 2. Stir in flour, salt and pepper (and celery seed if using).
- 3. Slowly stir in chicken broth and milk.
- 4. Simmer over medium-low heat until thickened.
- 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
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