Make your own cream of chicken soup at home with this easy to make recipe that's ready in 15 minutes. Enjoy as a soup or use in any recipe calling for canned cream of chicken soup.
Melt butter in a saucepan over low heat. Add in flour and increase heat to medium. Whisk together and let cook for 2 minutes. The butter and flour mixture will become more golden and smell a bit nutty.
Slowly pour in chicken broth and milk, whisking continously to combine.
Bring to a simmer and whisk constantly while it heats. Just as it comes to a simmer, it will thicken up and should be just thick enough to coat the back of a spoon.
Season by stirring in garlic powder, onion powder, parsley, salt and pepper to taste.
Notes
Serve hot as a soup, or cool for storage or use in another recipe.
Store in an airtight container in the fridge for up to 3 to 4 days.
A typical can of cream of chicken soup is 10.5 ounces which is the equivalent of 1 1/3 cups of soup.