Homemade Cream of Chicken Soup
This Homemade Cream of Chicken Soup can be used instead of condensed cream of chicken soup.
Servings 3 1/2 cups
Calories 219kcal
Ingredients
- 2 1/2 cups water
- 7 teaspoon chicken bouillon
- 1/2 cup half n half
- 1 cup milk
- 3/4 cup flour
- 1 teaspoon minced onion flakes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic
- 1/4 teaspoon parsley
Instructions
- In a small bowl, whisk together flour and milk until smooth. Set aside.
- Bring water and half-n-half to a boil over medium-high heat.
- Stir in chicken bouillion and reduce heat to medium.
- Slowly pour in the milk and flour mixture in a steady stream while stirring constantly.
- Add the seasonings and continue heating, stirring constantly, until thickened.
Notes
This can be used instead of the condensed soup and water in my chicken pot pie soup recipe found here: https://www.thegunnysack.com/slow-cooker-chicken-pot-pie-soup-recipe/
Nutrition
Serving: 1cup | Calories: 219kcal | Carbohydrates: 31g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 21mg | Sodium: 1578mg | Fiber: 1g | Sugar: 3g
