Homemade Cream of Chicken Soup

I know most of us grew up with the classic can of Cream of Chicken soup that was added to almost any dish. I have very fond memories of recipes that use the canned version, but as I've cooked more and more I can't get myself to buy it again. While it definitely has it's uses, I love that this homemade version doesn't have any extra preservatives or junk added to it. It's simply chicken broth, milk, flour and spices. That's it!

You'll be so surprised at how quickly it comes together, too! It obviously takes a little longer than opening a can, but the result is so much better. Plus, I'm sure you already have all of the ingredients on hand. It's a win-win in my book!

Homemade Cream of Chicken Soup

Adapted from Pinch of Yum

2 1/2 cups chicken broth

1 1/2 cups milk

3/4 cup flour

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. black pepper

1 tsp. salt

1/2 tsp. parsley

1. Combine the chicken broth and 1/2 cup of the milk in a large saucepan. Bring to a low boil.

Meanwhile, in a small bowl, whisk the flour and spices into the remaining 1 cup milk until a smooth, thick mixture forms.

2. Pour the flour and milk mixture into the saucepan with the broth mixture over low heat and stir continuously, whisking as the mixture simmers. Continue to simmer and whisk until the mixture is smooth and thick, 5-10 minutes. The mixture will thicken as it cools.