This is my replacement now that I have quit using canned meals. This is ideal for casseroles and yields roughly two cans.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 cups |
Ingredients
- 1 ½ cups chicken stock, divided
- 1 teaspoon finely chopped onion
- 1 clove garlic, finely chopped
- ½ cup milk
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon chopped fresh parsley
- ⅛ teaspoon lemon pepper seasoning
- 1 pinch ground allspice
- 1 pinch ground paprika
- 1 cup milk
- ¾ cup all-purpose flour
Instructions
- 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.
- 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.
Nutrition Facts
| Calories | 134 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 7 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 1 g |
| Sodium | 198 mg |
| Sugars | 4 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
I just made this because I forgot to grab a can at the store and I’m meal prepping today. It turned out so good I may be making again next just to eat for lunch.
Too much flour, overwhelms the flavor of the chicken and the soup comes out far too thick. Will try again, maybe using only 1/4 cup of flour with the 1/2 cup milk.
Turn out perfect. I added some finally diced mushrooms and used substituted vegetable broth to make cream of mushroom soup. I used it in my tater tot casserole and it worked great.
Delicious! I needed a gluten free recipe, so I replaced the flour with a heavy 1/4 Cup of Corn Starch. I also used a 50/50 ratio of heavy cream & 2% milk. This recipe will become a regular menu item for my family.
Thank you for this recipe! Due to an allergy, we have to avoid processed foods. I used this to make funeral potatoes and it worked splendidly. The only change I made was making my own chicken broth to use.
I came from a large family so nothing went to waste, especially if it could be used in another meal. I use my boiled water from vegetables to use in many vegie soups and leftover beef pan drippings for use in many beef soups. If I have leftover chicken or beef, they are mostly used for soup purposes. I mainly make my own chicken stock from our Turkey carcass at special occasions. Love this recipe!
Just made this and it was so easy and so good! I halved the recipe as I only needed one can. Won’t buy it from the store again. A keeper for sure!
I am now having to make my own soup mixes, I have a soy allergy. This is a great mix, easy to follow instructions. My husband said it is better than the canned Cream of Chicken.
I made this last night, to use in a creamy chicken casserole, turned out great! I poached chicken thighs for the casserole and used the stock for this soup. That added lots of flavor, the casserole came out great too!
This was a quick and easy recipe. Be careful cuz it thickens up very very fast. I really appreciate this recipe because I realized I was out and it was really nice to be able to rectify the situation. Thank you so much for the recipe
Need’d a sauce for leftover chicken, decided to make a cream chicken over toast. Used this recipe, worked great instead of going out and buying a can of cream of chicken soup.
I make this weekly to replace the condensed cream of chicken soup in recipes. For health reasons, I need to significantly reduce the amount of sodium in my cooking. In this recipe, I use unsalted chicken broth and add a packet of sodium-free chicken bouillion to add a little more flavor. A tip on mixing the flour and milk for thickening — pour the cold milk into a medium-size mixing bowl. Use a hand mixer or, better yet, a stick blender with the whisk attachment, and gradually add the flour while whisking constantly. This will help to prevent lumps. It tastes better than the canned soup and is much better for reduced-sodium diets.
I made this as a gluten-free, lactose free soup. I substituted a cup of milk for a cup of lactose free heavy cream and then thickened it up to liking with a couple tablespoons of cornstarch (gluten-free) dissolved in two tablespoons of milk which was then whisked into the boiling soup. I did all the spices, except the the all-spice, and loved the flavor. Topped with shredded Gouda and dried parsley. Very nice.
I made this to use in a casserole recipe and it was delicious!! I didn’t add the allspice and used half n half instead of milk. I will definitely make this again!!
Worked really well. Needed condensed for the recipe. Used almond flour for someone on a carb free diet and it worked perfect for that also. I’ve made it once before with regular flour and it was very good then too.
We made this for a recipe that required canned cream of chicken, so we did not actually include the chicken, but otherwise this recipe turned out great and worked in the recipe we were making – Creamy Chipotle Chicken.
I have made it twice, now. I can’t have onions, so that was left out. I have family members who can usually not use commercially canned goods because of either additives or preservatives. This recipe was easy and fast to make.
The worst cream of chicken I ever had in leaving it to the experts Campbell’s. Too peppery
Great recipe. I sub TVP chicken, Vegan Imitation Chicken, or veggie broth, and soy milk to make it vegetarian, and it works beautifully. If you don’t want it condensed, then just don’t thicken it so much. Use less slurry, and add it a little at a time until you achieve the desired thickness.
I made a 1/2 batch to go with the slow cooker chicken pot pie recipe. Changes: 1. Used left over cream from THX, 2. no lemon-pepper 3. Added about one more cup of chicken broth because it was so thick when following the recipe. 4. not much chicken flavor so added a boullion cube, SO not really stand alone soup- but I believe it will be perfect for the pot pie recipe. Will try to review after final results.
I followed the recipe to the T. Just didn’t like it.