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Heidi's Homemade Condensed Cream of Chicken Soup
Staci at Random Sweets
Heidi's recipe replaces one 10.5 ounce can of cream of chicken soup. It tastes so much better that she rarely uses the canned soup anymore. Try using this next time you make cheesy hash brown casserole or tater tot hot dish.
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Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course
Side Dish
Cuisine
American
Servings
3
Calories
184
kcal
Ingredients
1x
2x
3x
▢
3
tablespoons
salted butter
▢
3
tablespoons
all-purpose flour
▢
1
cup
chicken stock
,
or 1 teaspoon chicken bouillon plus 1 cup water
▢
½
cup
milk
▢
½
teaspoon
garlic powder
▢
½
teaspoon
onion powder
▢
½
teaspoon
salt
▢
¼
teaspoon
black pepper
Instructions
Melt butter over medium heat.
Whisk in flour.
Gradually whisk in the chicken stock.
Stir in the milk and spices. Continue stirring, bring to a simmer. Simmer for 5 minutes while stirring to prevent scalding/burning.
Notes
Recipe submitted by Heidi Thomssen.
Nutrition
Calories:
184
kcal
Carbohydrates:
11
g
Protein:
4
g
Fat:
14
g
Saturated Fat:
8
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
4
g
Trans Fat:
0.5
g
Cholesterol:
37
mg
Sodium:
608
mg
Potassium:
168
mg
Fiber:
0.3
g
Sugar:
3
g
Vitamin A:
419
IU
Vitamin C:
0.2
mg
Calcium:
60
mg
Iron:
1
mg
Keyword
cream of chicken soup
All text and images © Staci Mergenthal • Random Sweets
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