Homemade Cream of Chicken Soup -- perfect for recipes!

Move over Campbell's, because I've got a healthier cream of chicken soup recipe to share!

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It's been years since I've made any kind of recipe that has "cream of chicken soup" listed as one of the ingredients.

But the other day, I really wanted to fix a dish that I knew would be better with that specific addition.

It was a meal I'd made before and we'd enjoyed, but this time I wanted it to be more authentic and to do that, I really needed the soup. (Hint: it was for our latest "trip" and it was on May the 5th...any guesses as to where we went? Look for my May Passport to Fun post later in the month to see if your guess was right!)

I'd contemplated asking G to stop at the store and just buy the processed soup on the way home from work, but suddenly, I had an epiphany.

Why couldn't I make the soup?

Geez Louise, sometimes this old brain just can't see the forest for the trees -- WHY was I not able to figure this out years ago?

I didn't even care if it was a pain to make, but after I did some poking around to come up with how to create this myself, I couldn't get over how easy it was -- I've totally been walking around, hitting myself on the head, "I should've had a V8"-style ever since because it really could not be more simple!

This changes everything, people! Bring on the cream-of-whatever soup dishes, because I'm a gonna make 'em all!

I also figure this simple recipe will be easy to turn into cream of mushroom, asparagus, whatever -- just by adding the "whatever" to this basic plan:

What You Need

2 1/2 cups chicken stock (Puh-lease make this yourself -- just plop your gnawed-on chicken bones or carcass into a slow cooker, cover completely with water, and then cook 6 hours on high or 8 on low!)

1 1/2 cups milk (any kind works -- I used almond to save poor G's sinuses)

3/4 cup whole wheat flour

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon pepper

1/2 teaspoon salt

1/2 teaspoon parsley (but only if you want to make it look fancy)

What You Do

1.  Bring the chicken stock and 1/2 a cup of the milk to a low boil.

Ever since we got this great induction cooktop, we rarely use the stove anymore. Not only does it heat up super-fast, but it saves energy, too!

2.  While you're waiting for the boil, whisk together the rest of the ingredients. 

3. When your milky stock is starting to bubble, add the new mixture to it, stirring constantly. Keep this up for 5-10 minutes after reducing the heat (the lower, the better). The soup is done when it's nice and thick, although it will even thicken up a bit more after you remove it from the stove.

Note that I elected not to include the "fancy" parsley!

This actually makes a decent simple soup all on its own, but I mainly plan to throw it in other dishes and always keep some on hand in my "freezer pantry."

Be sure to keep your eyes peeled over the next few days, when I share the recipe I needed this for...

What are your favorite things to make that take "cream-of-something soup" as an ingredient?  I'd love to hear!  Either leave a comment below or email me at lisahealy (at) outlook (dot) com.

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  1. This sounds delicious, and does look easy! I love soup just on its own, and can eat it anytime. Healthier is always better, I will have to give this soup a try. Thanks for sharing your recipe.

  2. These soup base looks perfect. I like creamed soups but loathe the heavy creamed ones, I refuse to eat them. This light version looks delicious.

  3. Lisa, this looks like the beginning of a great recipe! My daughter loves to make soups so I'm sure she'd love to use this as a base! Thanks for linking up with #TuneInThursday this week. See you next time!