Contents
- 1 The Comfort of a Creamy Bowl
- 2 My First Roux Disaster
- 3 Why This Soup Shines
- 4 A Soup with Roots
- 5 Ingredients:
- 6 How to Make Cream of Chicken Soup from Scratch
- 7 3 Twists on Classic Cream of Chicken
- 8 Serving Ideas for Your Homemade Soup
- 9 Storing and Reheating Your Homemade Soup
- 10 Quick Fixes for Common Hiccups
- 11 Your Questions, Answered
- 12 Wrapping Up
- 13 Homemade Cream of Chicken Soup Substitute for Casseroles
The Comfort of a Creamy Bowl
The smell of butter and flour browning takes me back to my grandma’s kitchen. She’d stir a pot of golden roux, humming old tunes. That rich, savory scent promised warmth on chilly nights. Ever wondered how you could turn a simple soup base into something unforgettable? This homemade version beats canned soup any day. It’s silky, flavorful, and free of weird additives. Try it once, and you’ll never go back.My First Roux Disaster
My first try at this soup ended in lumps. I added the broth too fast, and it clumped like wet cement. Grandma laughed and handed me a whisk. “Slow down,” she said. “Good food takes patience.” That’s the magic of home cooking—it teaches us to savor the process. Now, I whisk with care, remembering her lesson. Share your own kitchen fails below!Why This Soup Shines
– The butter-flour mix creates a velvety base that clings to noodles. – Bouillon paste adds deep chicken flavor without being too salty. Which flavor combo surprises you most—garlic powder or paprika? Both give a subtle kick. The strainer step is key for silkiness. Don’t skip it!A Soup with Roots
This recipe nods to Depression-era thrift. Cooks stretched pantry staples into creamy meals. *Did you know bouillon paste was invented in the 1800s?* It saved time and flavor. Today, we remake classics with fresh twists. What’s your favorite old-school dish? Tell me in the comments!
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Salted butter | 2 Tablespoons | |
| All-purpose flour | 5 Tablespoons | |
| Chicken broth | ¾ Cup | |
| Chicken bouillon paste | 1 teaspoon | |
| Whole milk | ½ Cup | Warmed |
| Onion powder | ¼ teaspoon | |
| Garlic powder | ¼ teaspoon | |
| Salt | ⅛ teaspoon | |
| Black pepper | ⅛ teaspoon | |
| Paprika | ⅛ teaspoon |
How to Make Cream of Chicken Soup from Scratch
Step 1 Melt butter in a saucepan over medium-high heat. Let it bubble slightly. Whisk in flour until it looks like wet sand. Take the pan off the heat to avoid burning. (Hard-learned tip: Stir constantly—flour clumps fast!) Step 2 Slowly pour in chicken broth, whisking nonstop. Add bouillon, warm milk, and all seasonings. Keep whisking until smooth. No lumps allowed here! What’s the trick to a lump-free sauce? Share below! Step 3 Return the pan to the stove. Bring to a low boil, whisking the whole time. Cook until thick like pudding. Remove from heat—it thickens more as it cools. Step 4 Strain the soup through a fine mesh sieve. This makes it silky smooth. Perfect for casseroles or gravy. Cook Time: 10 minutes Total Time: 10 minutes Yield: 1 serving Category: Soup, Pantry Staple3 Twists on Classic Cream of Chicken
Mushroom Magic Swap chicken broth for mushroom broth. Add sautéed mushrooms for earthy depth. Spicy Kick Stir in a pinch of cayenne or diced jalapeños. Heat lovers, this one’s for you. Coconut Cream Use coconut milk instead of dairy. Adds a tropical twist. Which spin would you try first? Vote in the comments!Serving Ideas for Your Homemade Soup
Pour over baked potatoes or mix into green bean casserole. Top with croutons or fresh herbs. Pair with iced tea or a crisp chardonnay. Comfort in every bite! Which would you choose tonight? Tell us below!
Storing and Reheating Your Homemade Soup
Let’s talk fridge, freezer, and reheating. Store cooled soup in a sealed jar for 3 days. Freeze flat in bags for 3 months. Thaw overnight in the fridge. Reheat gently with a splash of milk to loosen. *Fun fact: Grandma called this her “magic glue” for casseroles.* Batch-cook note: Double the recipe, freeze in 1-cup portions. Why this matters: Fresh beats canned for flavor and control. Ever tried freezing this? Share your tips!Quick Fixes for Common Hiccups
Lumpy soup? Strain it again or blend briefly. Too thick? Stir in broth, 1 tablespoon at a time. Bland? Add a pinch more bouillon or garlic powder. Why this matters: Small tweaks save the dish—no stress. My neighbor once salvaged hers with extra paprika. What’s your go-to fix? Keep whisking, friends!Your Questions, Answered
Q: Can I make this gluten-free? A: Swap flour for cornstarch or gluten-free blend. Q: How far ahead can I prep it? A: Make it 2 days early; stir well before using. Q: What milk swaps work? A: Half-and-half or oat milk both do the trick. Q: Can I double the recipe? A: Yes! Use a bigger pot and whisk often. Q: Why warm the milk? A: Cold milk can make the sauce grainy.Wrapping Up
Hope this soup becomes your casserole hero. Tag @SavoryDiscovery with your creations—I’d love to see them! Happy cooking! —Elowen Thorn.
Homemade Cream of Chicken Soup Substitute for Casseroles
Description
A quick and easy homemade substitute for canned cream of chicken soup, perfect for casseroles and other recipes.
Ingredients
Instructions
- In a medium saucepan over medium-high heat, melt the butter. Once melted and bubbling, whisk in the flour, whisking continually, until the consistency is that of wet sand. Remove from the heat.
- Slowly add in the chicken broth, whisking continuously to smooth out any clumps of flour. Stir in the chicken bouillon, warm milk, and seasonings.
- Return the saucepan to the stove and bring the contents to a low boil. Whisk continuously until it begins to get very thick. Remove from the heat and set aside.
- Press the cream of chicken soup through a fine mesh strainer to remove any lumps and create an ultra smooth texture.
- The homemade condensed soup will continue to thicken as it sits.
Notes
- Use this homemade substitute in any recipe calling for canned cream of chicken soup.
Cream of Chicken Soup, Substitute, Homemade, Casserole