Cream of Chicken Soup

Hey everyone…

I hope all is well in your neck of the woods. Mine is GREAT! Enjoying time with my bubba, spent a great V-Day with the wife, and just enjoying all the gifts that we are blessed with. 🙂

Today, I wanted to share a recipe for cream of chicken soup that you can use instead of those canned versions. Now, I am not opposed to using those as they are good in a pinch but I do taste the difference between homemade and canned. THERE IS A DIFFERENCE AND YOU WILL LOVE IT!

Here we go.


2 1/2 cups of chicken stock or broth

1 1/2 cups of milk

3/4 cup flour

1 tsp Onion Onion

1 tsp Garlic Garlic

salt and pepper, to taste


First, in a saucepan, combine the chicken stock and a half cup of milk and over medium heat, bring to a low boil then reduce heat and simmer.


In a bowl, combine the flour, onion onion, garlic garlic, salt and pepper.


Slowly add and wisk in the rest of the milk.


Add to the sauce pan with the broth in it.


Return to a boil then reduce heat and simmer for 10 minutes, wisking constantly. Remove from heat.


This can be used immediately or stored in the refrigerator for up to a week. Makes a little more than the equivalent of 2 10 ounce cans of the condensed soups. Takes about 15 minutes and you have a great alternative to the canned version. Enjoy!

For more great recipes, check out

Talk with you soon!

To your abundance,


The Tastefully Simple Guy



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