Sooner or later, it happens in every kitchen. You’re halfway into a casserole, you reach into the pantry for the can of cream of chicken soup, and the shelf is empty. (And it’s usually on a Sunday afternoon when the grocery store is the last place you want to go.) Next time that happens, don’t panic – this Homemade Cream of Chicken Soup comes together in about 15 minutes with just a few things you already have in your pantry, and one batch replaces one can in just about any recipe.

What Ingredients Do You Need for Homemade Cream of Chicken Soup?

• Butter.
• All-purpose flour.
• Chicken-flavored ‘Better than Bouillon’.
• Whole milk.
• Onion powder, garlic powder, and poultry seasoning.
• Salt and pepper.

How Do You Make Cream of Chicken Soup From Scratch?

It all starts with a quick roux. Melt the butter in a small saucepan, whisk in the flour, and keep it moving for a minute or two until it’s smooth and bubbly. You don’t want it to brown, just to cook out that raw flour taste.
Next, stir the ‘better than bouillon’ into the hot water and whisk that in. It will thicken up pretty quick. Whisk in the milk, followed by the seasonings, and cook it a little longer until it’s as thick as the stuff you’d scoop out of a can. Once you’re at that stage, it’s ready for whatever recipe you need it for!

How Much Canned Soup Does This Replace?

One batch makes about 1 1/4 cups, which is the same as one 10.5 oz can of condensed soup. If your casserole calls for two cans, just double it. And since it’s already thick like condensed soup, use it straight in the recipe without adding water.

However, if you want to eat it as soup, just thin it out with a cup or milk or water and whatever veggies or protein you’d like to include in it.

Can I Make It Ahead?

Yes, it keeps in the fridge for up to 3 days. It’ll firm up as it chills, so whisk in a splash of milk if it seems too stiff to stir.