Okay, so…over the last year-and-a-half, Sara and I have posted nearly 300 recipes. 300. And not a single one of them contains cream of chicken, cream of mushroom, cream of celery, cream of ANYTHING soup. It’s kind of something we’ve prided ourselves on, not because we’re gigantic food snobs or anything, but mostly because a lot of stereotypical Mom/home cook recipes have cream of _________ as their backbone and we wanted to show people that you can still cook amazing, easy, home-cooked meals without condensed soup, using this homemade cream of chicken soup!
The problem is that we have recipes that we like that do call for creamy condensed soups. And, let’s face it, those soups aren’t exactly tasty–when was the last time you popped open a can of cream of mushroom from the red and white can, mixed it with some milk, and heated it up? I tried it once when I was in high school and…never again.
I found this recipe for homemade cream of chicken soup awhile back and I love that it’s distinctly chicken-y. It’s kind of like a creamy chicken gravy, something you can make as thick or as thin as you want or need for your recipe. While not as completely footloose and fancy free as a can of Campbell’s, it’s super easy and actually tastes good rather than some kind of pasty filler.
You’ll need milk, chicken broth, onion powder, garlic powder, black pepper, paprika, parsley, poultry seasoning, kosher salt, and flour.
In medium-sized saucepan, bring chicken broth, seasonings, and 1/2 c. of the milk to a boil. In a bowl, whisk together the remaining 1 cup of milk and flour.
Add to boiling mixture and continue whisking briskly until mixture boils and thickens, then cook until desired consistency is reached, keeping in mind that it will continue to thicken as it stands.
Makes the equivalent of 2 cans of condensed cream of chicken soup.