Description
Homemade Cream of Chicken is quick and easy to make. It’s just like the condensed soup you buy in a can. It can be adapted for gluten free and dairy free diets. I can make it faster than I can drive to the store to buy some!
Ingredients
Units
Scale
- 2/3 cup all purpose flour (For Gluten Free: 2/3 cup gfJules gluten free flour blend or 1/2 cup cornstarch)
- 3 cups whole milk ( or your preferred non-dairy milk {oat milk not recommended} )
- 2 Tablespoons butter (for dairy free omit or use coconut oil)
- 3 chicken bouillon cubes (For Gluten Free:*Bou Gluten Free Bouillon or *Herb Ox Chicken Bouillon)
- 1/4 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
Instructions
- Stir the flour into COLD milk. Mixing the milk and thickener before heating them will help prevent lumps. Use a whisk and stir until all the flour is dissolved and there are no lumps.
- Add the bouillon (Crush the cubes between your fingers as you add them.), onion powder, garlic powder, salt and pepper to the milk and flour mixture. Stir vigorously to incorporate all the ingredients.
- Pour the mixture into a saucepan and begin to heat over medium-high heat. Use a whisk and stir continuously as the mixture will thicken, quickly.
- Once the mixture is thickened, remove from heat and whisk in the butter.
- Store in airtight containers in the fridge for up to four days. It may also be frozen for up to 3 months.
- This recipe makes the equivalent of 2 (10.25 oz) cans of cream of chicken soup. Divide your finished recipe in half, and use each half as one can, in any recipe calling for cream of chicken soup.
- Prep Time: 1 minute
- Cook Time: 3 minutes
- Category: soup
- Method: stove top
- Cuisine: American