Homemade Cream of Chicken Soup

I’m no Julia Child. I could barely heat up instant dinners when we were newlyweds.

But this week I successfully made cream of chicken soup, from scratch, without just copying a recipe. People, this is a big stinkin’ deal!

Homemade Cream of Chicken Soup at SkipperClan

It started innocently enough, I wanted to try Crystal’s Chicken Broccoli Rice Casserole Recipe before I made it in bulk. I already had cooked chicken so I thought it would be easy. Then I realized, the recipe called for cream of chicken and mushroom soups which I don’t normally buy. Even here in the Deep South it is f-r-e-e-z-i-n-g outside this week and I was not going to the store for one ingredient.

I did a search on Pinterest and found this Easy Cream of Chicken Soup recipe. Of course, I didn’t have all the ingredients for that recipe either. What I did have was a few random ingredients from holiday recipes. So I took a deep breath, evaluated my fridge ingredients, and got to cooking. You will need the following…

Homemade Cream of Chicken Soup Ingredients at SkipperClan

Ingredients for Homemade Cream of Chicken Soup:

  • 6 ounces butter
  • 3 T all purpose flour (I like unbleached, organic)
  • 2 1/2 cups chicken broth (I try to keep 2 cup portions in the freezer)
  • 1 cup buttermilk
  • 2 ounces cream cheese
  • 1 cup of shredded chicken
  • pepper to taste

First, I heated the butter in my trusty cast iron skillet on medium-high heat. Next, I whisked in about three tablespoons of flour. I followed that with about 2 1/2 cups of chicken broth, 1 cup of buttermilk, and 2 ounces cream cheese until whisked smooth. Finally, I added about a cup of shredded chicken. Once it was all brought to a boil, I sprinkled in some pepper and turned it down to simmer for about ten minutes.

While that deliciousness was simmering, I cooked the rice and steamed the broccoli. In the last few minutes of cook time, I added another cup of shredded chicken to the cream of chicken soup since it was going directly into our dish for the night. If you were adding it to another recipe, I’d keep the chicken to the original 1 cup portion. This is what I used to modify Crystal’s bulk cooking recipe to serve for dinner immediately:

  • 2 cups steamed broccoli cuts (steamed)
  • 2 cups rice
  • 1/2 the cream of chicken from above
  • 3/4 cups shredded cheese

Mix it all together and add a dash of salt to taste before you enjoy this delicious meal. I would have shared a photo of the final dish but we ate it before I had a chance!

I want to say thank you to my fellow Life: Simplified blogger Christin for inspiring me to find one more kitchen staple to make from scratch. You can see her 5 Processed Foods Easily Simplified by following her blog or checking out our Life: Simplified Project Pinterest Board.

Life Simplified at SkipperClan.com

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