Thursday, December 22, 2011

Cream of (fill in the blank) Soup

I may have never actually tried this if I hadn’t had such a need for a can of cream of chicken soup and such an aversion to going out to the store two days before Christmas.

I have seen quite a few recipes for this lately, but just didn’t see a need for making it when it is so handy to just pop open a can. I was wrong! Not only is it super quick and easy to make, but is WAY tastier than any glop of cream soup you buy in the store! I don’t know if I’ll ever go back???

So here’s the recipe I chose to try from Sweet Anna’s

3/4 cup chicken stock (I used Better than Bouillon)

3/4 cup milk, divided

1/4 teaspoon poultry seasoning

1/8 teaspoon garlic powder

1/8 teaspoon onion powder (I didn’t have any and it was still good)

1/8 teaspoon paprika

salt & pepper

1/3 cup + 2 Tablespoons flour

Bring the chicken stock, 1/4 cup milk, and spices to a boil over high heat.

*Add chopped sautéed mushrooms or celery for different varieties of soups.

cream soup 01

Whisk together the remaining 1/2 cup milk and the flour until smooth.

Whisk the flour mixture into the boiling stock and continue to whisk and stir until it is thick. This won’t take long, by the way…

cream soup 02

Use right away or store in fridge to use later.


  1. I could not find where you told us to put in steamed chopped broccoli or spinach or chicken meat or ect. Good base. Going to use it!
    Kay Tohline, Sue Paulson's mom:-)

  2. Hi, Kay! I think you could stir them in at the end since they would already be cooked... That's what I would do.