by Texas Homesteader ~
Don’t buy that cream-of chicken soup. It’s so easy to make cream of chicken soup (or any of the other cream-of soups) yourself in minutes. Some broth, milk, a little flour and whatever add-ins you want are all that’s required. So easy!
Cream Of Chicken Soup For Recipes
Recently I wanted to make my handsome RancherMan a homemade Chicken Pot Pie, but I wanted to make it totally from scratch.
Cooking with cream-of-something soups helps to make recipes quick & easy. But you know those commercial cans of soup are full of sodium.
Now don’t get me wrong, I have a can of the stuff sitting in my pantry for ‘those’ moments. But whenever possible I like to make my own cream-of-Chicken soup. (or celery, or mushroom, or…)
The good news is that it’s so super easy to make myself. That the can of commercial stuff is still sitting unused in my pantry. Check it out, y’all!
Benefits Of Homemade
This homemade cream of chicken soup is made with wholesome ingredients from my own kitchen. Ingredients I recognize and can pronounce!
And although the commercial stuff sells for $1.79/can at our local store, my homemade version costs only pennies. I’m using such goodness as homemade chicken broth & fresh or dehydrated veggies from my garden.
So let’s get to putting this soup together!
First I measured out my homemade chicken broth. I wanted to use some dehydrated onions in my soup for extra flavor so I tossed a couple of tablespoons of them into the broth so they could rehydrate right in the broth at the same time!
(If I’m making another kind of cream-of soup such as celery I’ll toss in my dehydrated celery at this time) I
If you don’t have dehydrated veggies it would be fine to toss in finely chopped onion or celery here instead…
After about 5 minutes of simmering my dehydrated veggies are ready to go. I add some milk, flour & spices. Whatever my palate is in the mood for and whatever spice would go well with the dish I’m making.
Often it’s just salt & pepper but I’ll also add in minced garlic or chopped thyme if the mood strikes me.
Yep, shootin’ from the hip – that’s the way I cook here on the Homestead!
Thickening The Soup
Now comes the even easier part: Simmer & stir until it gets as thick as I want it and BOOM! Cream-of-Chicken Soup! Sans the tin can and much of the salt, along with any of the other ingredients I could never pronounce.
If you want a heartier soup you can add shredded chicken. But since I wanted this soup to go into my chicken pot pie which already had the chicken for my recipe, I used this soup just like this! I’ve also used this soup recipe with shredded chicken added when making chicken & rice. Quick. Easy. Dee-LICIOUS!
So my chicken pot pie was super fast and absolutely delicious. I used that easy Cream-of-Chicken Soup, a homemade pie crust and leftover chicken to make a delicious homemade Chicken Pot Pie for our supper.
It worked perfectly and there were rave reviews about my homemade meal from my handsome RancherMan. Now that’s a response that always warms my heart…
Lots Of Benefits To Homemade
Making my own cream-of-chicken soup from scratch is of course less expensive than the commercial counterpart. It’s also healthier. And both of those reasons are driving forces behind my decision to make things for myself that I used to buy instead.
But for me the main reason is that in addition to those two benefits, my homemade soup’s more environmentally friendly. There’s no landfill-bound used can from my soup.
And c’mon let’s admit it: it’s empowering to take steps to being self reliant. Making these things for yourself just makes you feel good! 🙂
So if you’d like to step away from the soup aisle at the grocery store and enjoy a less expensive, less wasteful and healthier option, give this recipe a try. It’s very flexible since you can add seasonings as your taste dictates.
No need to run to the store when you need a can Cream of WHATEVER soup. It's quick & easy to make yourself! And without those questionable ingredients in the canned stuff. #TexasHomesteader
- 2 1/4 Cups Chicken broth
- 1/4 Cup Milk
- 4 Tablespoons All-purpose flour
- 1/4 teaspoon Celery seed
- Salt & pepper to taste
- Leftover shredded chicken optional
In a small bowl mix 4 Tablespoons flour, salt, pepper, and 1/4 teaspoon celery seed.
In a saucepan over medium heat, add flour mixture & slowly stir in 2 1/4 cups chicken broth and 1/4 cups milk. Simmer over medium heat until thick. (You can add leftover shredded chicken if desired for a meatier soup.)
Remove from heat and use in the place of a can of Cream-Of-Chicken soup in your recipe!
Our Favorite Soups
- Endless Soup For A Weeks’ Worth Of Lunches
- MYO Cream Of Chicken Soup In A SNAP!
- Potato Soup – A Bone-Warming Meal On A Cold Day
- Planned Leftovers: Beef Stew w/Leftover Pot Roast
- Hot & Hearty Cabbage Stew
- Taco Soup: A Quick Meal For ‘Those Days’
- Lazy-Cooks Italian Soup
- Planned Leftovers: Chicken Tortilla Soup
- Easy Chicken Broth – Slow Cooker Method
- Faster, Easier Broth – Instant Pot Method
- (Pressure Canning Broth)
See All Our Soup Recipes
Want to see other Meal Ideas?
- Poor Man’s Stuffed Steak (hamburger)
- Award-Winning Cowboy Chili
- Slow-Cooker Spicy Sticky Chicken
- Cheesy Spaghetti Squash Lasagne Cooked In Its Shell
- Savory Meatloaf
- Lazy Cook’s Chile Relleno
- Hot & Hearty Cabbage Stew
- Homemade Chicken & Dumplings
- Chicken Pot Pie
- Slow Cooker Enchilada Casserole
- Meat-Stuffed Ravioli
- Stuffed Bell Peppers
- Homemade Pasta – Only 3 Ingredients!
- Southwest Chicken w/Seasoned Brown Rice
Pork Roast Recipes:
- Slow-Cooker Pork Roast w/Veggies
- Instant Pot Pork Roast
- Pork Roast w/Red Wine
- Italian-Flavored Pork Roast
- Pecan-Smoked Meat For BBQ
- (Easily Shredding Pot Roast in Minutes)
Recipes Using Leftover Roast:
- Carnitas Tacos
- (MYO Crispy Taco Shells in Minutes)
- Pulled Pork Enchiladas
- Hearty Meaty Stew
- Pulled Pork BBQ
- (Homemade Honey-Sweetened BBQ Sauce)
See All Our Recipes
Want More Cooking Tips & Recipes?
- No-Cook Cherry Dessert
- MYO Cherry Pie Filling Quickly
- Apple Pie With Home-Canned Apples
- Easy Pumpkin Bread (with Cake Mix Shortcut)
- Easy, Healthy Breakfast Muffins
- Honey-Sweetened Whipped Cream
- Double Pie Crust Recipe
- MYO Sweetened Condensed Milk
- MYO Broth Easily!
- Easy Cream-Of-ANYTHING Soup Recipe
- Easier Peeling For Boiled Eggs
- What Do The Dates On The Food Labels Mean?
- Keeping Hot Dishes HOT In Transit
- Keeping Food Safely COLD
See All Our Recipes
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I have a budget recipe for making 3 meals from one chicken. The first meal is chicken pot pie. You slow cook the chicken first and use the resulting juices as stock. I simply saute some onion in butter then add flour to make a rue. Add chicken stock and milk stirring till thickened. I usually flavour with pepper and thyme. Then just add the shredded chicken and cooked vegetables. This mixture is enough for 2 pies and is really easy. I also use a similar method using beef stock, mushrooms and sour cream to make a sauce for Swedish meatballs. Tastes delicious.
Thanks for the recipe! Looks like a much healthier option!
I’ve also made this starting with a white sauce but I noticed you didn’t use any butter – interesting! That makes your version low fat also. Thanks for sharing this recipe! Blessings, Janet
To be honest Janet, this is my basic cream-of soup recipe but sometimes I’ll add a small dollop of fat for flavor such as butter or bacon grease. I can never just blindly follow a recipe! LOL
I’ve always bought “Cream of whatever” soup because I thought it was too complicated to make. This changes everything Tammy. So as long as there’s milk and flour I can actually try make my own version. Thank you
I make chicken pot pie all the time and will have to give homemade cream soup a try. Thanks for sharing your recipe.
I never thought about making my own cream of chicken soup. It looks so easy. Thanks for posting it on the #WasteLessWedesday blog hop
It really is easy Katy. If I think I’ll be pulling everything together at the last minute sometimes I’ll make it up beforehand and just store it in the fridge. It’s always worked well for us. ~TxH~
I’ve seen more complicated recipes than this!! I would never use another can of cream of anything soup (unless it was my very fav recipe…then I might make it ONCE in awhile…). I bought some organic stuff, it’s $2.50 a carton. Eeek! Def will pin this for future reference! Thanks for sharing at the Family Joy linkup!
This recipe whips up pretty quickly Rachel but if I know I’ll be making something with it soon I’ll often make it up beforehand and store in the fridge so I can just dump & go. ~TxH~
I hear ya, I have one or two of those cans in my pantry for the same reason, but when there’s time to make it all healthy then that’s the way to go for me! This looks like such an easy recipe and yummy too!
I still have a can of the commercial stuff in the pantry for emergencies too Katrin, but thankfully this recipe is quick & easy to make so I typically make my own instead. ~TxH~
Thank you for posting this! I have an MSG sesitivity and as a result, I have given up a lot of processed food. I miss the ‘cream-of’ soups, and I am glad to have found this so I can make casseroles again! Thanks for sharing.
‘Cream-Of’ soups are typically mainstays in a casserole recipe. Give it a try Carolyn, it’s super easy to make your own, and you can make all your favorite flavors: cream of chicken, celery, mushroom, etc. ~TxH~
Great to know- I have skipped recipes before if I didn’t have a can on hand.
Me too, Michelle. But no more!! ~TxH~
I’d never thought about making my own before! Thanks so much for sharing your recipe at Share The Wealth Sunday!
Give it a try Lisa, works great and so inexpensive too. ~TxH~
I’ve been buying the organic Pacific brand condensed soups just because I thought making my own would be much too time consuming. I guess I was wrong! Thank you for sharing with us at Merry Monday!
Being concerned about the difficulty level and time consumption kept me back for years as well Amanda. Give it a try – so easy, and QUICK! ~TxH~
Love it! I’m always looking for ways to get away from the premade store garbage. Thanks for sharing on the Homestead Blog Hop!
Me too – step by step. I’m surprised at how easy it often is to make things for yourself. I guess in my younger years I was intimidated & thought that it was too difficult and complicated to make these things myself and felt it better left to the ‘pros’. But now that I’m more determined than ever to take control of my family’s health I’m finding it’s not complicated at all! ~TxH~
Thank you for sharing this! As we look ahead to the fall I know we’ll start to crave comfort foods, but I really prefer to cook from scratch (when I can). This is a great tip to modify some of our heartier recipes!
Me too Kristina for several different reasons – it’s healthier, less expensive and with less landfill trash. Give this cream-of-chicken soup a try. ~TxH~
Love it… my fiancee is an agriculture science major at Texas A&M commerce and we hope to one day have our own self sustaining ranch. I hope to hear more of what it takes to run your homestead.
That’s so awesome, neighbor! I’ve written about our journey many times on this blog, but here’s the meat & bones post:
as well as tips on a great life without a corporate paycheck:
There are lots of posts on this blog about saving money & doing for yourself – feel free to poke around the blog a bit. Chase that dream – it can be reality!!