Once upon a time, there lived a girl who thought that cream soups were bought from the store.

And even though it made her gag just a little as she scraped the remaining snot-like remnants of oddly-yellow-colored contents from the inside of a can,

these said cream soups were, after all, edible.

Right?

Ugh.

There’s something just so much better out there. And what’s more, it’s easy. And cheap. And…end of story. Let’s go.

I introduced you to homemade cream of celery soup a while back after a bit of experimenting, and today I’m bringing you this perfected cream of chicken soup recipe. Again, I’m offering a large batch recipe that you can make ahead, portion out, and freeze for future use. You can optionally scale it down and use it immediately if you’d like, which I do all the time. Or use part of it and freeze the rest- it’s up to you!

It’s nice to have options, isn’t it??

Perfect Cream of Chicken Soup

Ingredients:

• 1/2 cup all purpose flour
• 1/2 cup salted sweet cream butter
• 1 & 1/2 cups fresh cream or half & half
• 1 & 1/2 cups homemade chicken or turkey broth
• 1 Tbs garlic salt
• 1/2 tsp onion powder
• 3/4 tsp ground black pepper

Directions:

Melt butter in a heavy sauce pan over medium-high heat. Quickly whisk in flour and stir constantly for 1- 2 minutes, until golden in color. Immediately pour in the cream, broth, and spices. Continue to whisk until thickened to desired consistency and remove from heat. Divide evenly between {3} wide mouth pint jars or freezer containers. Allow to fully cool before freezing. Makes the equivalent of 3 cans cream of chicken soup.

As mentioned, you can of course use your soup right away. One of my favorite ways to use homemade cream of chicken soup is in the crock pot with some home grown chicken, potatoes, and carrots. You end up with one amazing gravy!

Or in any of these awesome recipes:

Chicken, Broccoli, & Pasta Skillet Casserole

Cheesy Bacon Chicken Casserole

Quick Beef Stroganoff {for this one, you will also need my homemade cream of celery soup recipe}

Hash Brown Casserole {substitute one jar of my cream of chicken soup for the cream soup substitute at the beginning of this recipe}

So good, so easy.

Try it today.

Or at least the next time you gag on the canned stuff.

Shared at:

The Art of Home-Making Mondays #37