How Many Cups In Can Of Cream Of Chicken Soup

Save

A small glass bowl of Homemade Cream of Chicken Soup sitting on a plate.

This Bootleg Cream of Chicken Soup recipe is i I have been relying on for years in my kitchen. I'chiliad the kind of girl who usually flies past the seat of her pants when information technology comes to meal planning and so I don't ever take all the ingredients necessary on manus. If this is yous as well, and so y'all know how creative you can be when dinner is on the line and you lot forgot an ingredient! I'd much rather have five minutes to whip upwards a homemade version of canned foam of craven soup than make a run to the grocery store. Non only does it taste so much better, but you can customize the flavors with different herbs and spices.

Close up shot of a small glass bowl of Homemade Cream of Chicken Soup sitting on a plate.

This recipe makes a trivial over 2 cups and is most equal to two cans of foam of chicken soup. Yous can brand it ahead of time and keep it in the fridge until you are ready to apply information technology. One of the ingredients that makes it so good is the Better Than Bullion Chicken Base of operations. I purchase this at Costco, and information technology is then user-friendly! And then much easier than those powdery bullion cubes, and takes upwards and so much less space than beefy boxes of chicken stock. Highly recommend!

Overhead shot of the ingredients for Homemade Cream of Chicken Soup - a glass measuring cup of milk and flour in a measuring cup both sitting next to a plate with butter, a teaspoon full of the chicken base and a little wood bowl with the spices in it.

The herbs and spices I used for this recipe have a neutral flavor that lends well to many recipes. Only you could leave them out (proceed the onion pulverisation and salt) for a plainer version. If y'all wanted to sauté diced mushrooms in the butter first, you could transform it into foam of mushroom soup very easily!

Beginning with melting butter in the pan over medium-high oestrus. Add flour and whisk information technology into the butter. It will become bubbly and a paste (called a roux, pronounced roo). Let the mixture to melt for 2-iii minutes before whisking in the chicken base and milk.

At this point, you lot'll add the herbs and seasonings. Keep whisking occasionally, as the foam sauce gradually thickens. Once information technology begins to eddy, you can remove it from the rut. It'due south e'er a skillful thought to taste your cooking to check for seasoning. Do you lot prefer a bit more common salt? More thyme? Accommodate as needed. Now you can either utilise it in a recipe or embrace and refrigerate until ready to use later.

A small glass bowl of Homemade Cream of Chicken Soup sitting on a plate, with a spoon full of the soup being removed.

I hope you find this Bootleg Foam of Chicken Soup recipe helpful for any substitutions you may demand in your holiday cooking. I'll be sharing a cozy, comforting family unit dinner recipe next week using this homemade version. As always, allow me know if you have whatsoever questions.

Did you make this recipe?

Delight let me know how information technology turned out for yous! Go out a annotate below and share a picture on Instagram with the hashtag #lovelylittlekitchen

Can't get enough?

Subscribe and I'll ship all my recipes correct to your inbox! You tin can besides keep up to date past following me on Pinterest, Instagram, Facebook, YouTube, and Twitter.

Description

I honey using this Homemade Cream of Chicken Soup whenever a recipe calls for a canned soup. Information technology's customizable and tastes so much better!

1/4 loving cup salted butter
ane/four cup all-purpose flour
2 cups whole milk
two teaspoons Better Than Bullion Chicken Base
1/2 teaspoon dried basil leaves
1/two teaspoon dried thyme leaves
1/2 teaspoon stale parsley
1/four teaspoon onion pulverisation
1/2 teaspoon kosher salt

In a small bucket, melt butter over medium heat.
Whisk in the flour, and allow to bubble and melt for 2-3 minutes.
Whisk in the milk, chicken base, basil, thyme, parsley, onion pulverisation, and kosher common salt. Continue to estrus, whisking ofttimes. The mixture will thicken as information technology comes to a low boil afterward nearly v-7 minutes.
Remove from the estrus. Utilize in recipe equally directed, or cover and air-condition for up to three days until ready to use.

Nutrition

Serving Size: 1 cup
Calories: 498
Carbohydrate: 16g
Sodium: 946mg
Fatty: 34g
Saturated Fatty: 20g
Unsaturated Fat: 11.3g
Trans Fatty: 0.9g
Carbohydrates: 33g
Fiber: 0.6g
Protein: 16g
Cholesterol: 93mg

Salve