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
In a saucepan over medium heat, cook garlic and celery (if using) in butter until soft. Stir in flour, salt and pepper (and celery seed if using). Slowly stir in chicken broth and milk. 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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