Cream Of Chicken Soup Recipe

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2 hours ago Cream of Chicken and Potato Soup. Rating: 4.34 stars. 38. A wonderfully rich and flavorful soup that combines the richness of cream with chicken

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2 hours ago Add chicken to white sauce mixture. Add sugar, salt, pepper, and garlic powder. Mix well and simmer for 20 minutes over low heat. Step 3 If soup …

Rating: 3.4/5(70)
Calories: 330 per serving
Servings: 4-6
1. In a 3 quart saucepan, heat oil. Gradually stir in flour. Let this form a paste, or roux. Then, gradually stir in the milk and continue stirring until thickened.
2. Add chicken to white sauce mixture. Add sugar, salt, pepper, and garlic powder. Mix well and simmer for 20 minutes over low heat.
3. If soup is not as thick as desired, mix a small amount of corn starch with a small amount of water and add to soup. Simmer for 10 minutes.

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5 hours ago cup cooked chicken, chopped 1 ⁄ 4 teaspoon white pepper 1 ⁄ 4 teaspoon black pepper 1 ⁄ 2 teaspoon salt 1 ⁄ 8 teaspoon ground cayenne …

Rating: 5/5(64)
Total Time: 1 hr 30 mins
Category: Chicken
Calories: 363 per serving
1. Melt butter in large heavy saucepan.
2. Add onion, celery and garlic and saute until soft.
3. Add flour mixing well.
4. Cook for 3-4 minutes.

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8 hours ago Recipes Using Cream of Chicken Soup. Campbell’s Condensed Cream of Chicken soup is a pantry staple in many households. This oh-so versatile soup forms a delicious base for so many recipes. Make something spectacular for dinner tonight with these recipes and ideas.

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Just Now This four-ingredient chicken potpie recipe couldn't be easier. Simply steam the veggies and chicken and then pour them with the can of soup in a piecrust and bake. Voila! Many of the reviewers found that doubling the cream of chicken soup in the recipe worked best for their dish. "This will be a regular dish in our home," said one user.

Estimated Reading Time: 6 mins

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6 hours ago Place 1 tablespoon of chicken stock in a saucepan over medium-low heat, and cook and stir the onion and garlic in the broth until they are softened, …

Rating: 5/5(87)
Total Time: 20 mins
Servings: 4
Calories: 134 per serving
1. Place 1 tablespoon of chicken stock in a saucepan over medium-low heat, and cook and stir the onion and garlic in the broth until they are softened, about 3 minutes. Pour in the rest of the broth and 1/2 cup of milk, and whisk in the salt, black pepper, parsley, lemon pepper seasoning, allspice, and paprika. Bring the mixture to a boil, reduce heat, and allow to simmer for 1 to 2 minutes.
2. Whisk together the remaining milk and the flour until smooth, and whisk the milk mixture into the hot stock mixture. Keep whisking continuously to avoid lumps until the soup comes almost to a boil and thickens.

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8 hours ago 1 package (8 oz.) cream cheese (This is the trick!) Directions Step 1: Saute Get out your favorite large saucepan and heat the butter on medium heat, then toss in the onion and saute. Now add your broth, carrots and potatoes. Hike up the heat and bring to a boil. Reduce the heat; cover and simmer for about 15 minutes, until veggies are tender.

Estimated Reading Time: 6 mins

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4 hours ago Add the stock, carrots, celery, onion, rice, parsley, salt, and pepper. Cover, bring to a simmer over low heat, then cook until the rice is tender, about …

Rating: 5/5(20)
Total Time: 50 mins
Category: Chicken
Calories: 481 per serving
1. In a 5-6 quart Dutch oven over moderate heat, melt the butter in oil. Add the chicken and lightly brown, stirring occasionally, about 5 minutes.
2. Add the stock, carrots, celery, onion, rice, parsley, salt, and pepper. Cover, bring to a simmer over low heat, then cook until the rice is tender, about 20 minutes.
3. Blend cornstarch into the half n half with a whisk. Add nutmeg, and whisk again. Stir slowly into the simmering soup. cook, stirring, until the soup returns to a simmer and thickens, about a minute more.

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3 hours ago This homemade Cream of Chicken Soup recipe is a direct substitute for condensed soup and adds comforting home cooked flavor to your favorite casseroles and soups. It's also …

Ratings: 45
Calories: 434 per serving
Category: Soup
1. Note: It’s important to whisk continuously throughout this process to ensure the smoothest possible consistency.
2. Temper the milk by microwaving it for 45 seconds. This prevents curdling but also prevents lumps from forming when it’s added. Set aside.
3. Melt the butter in a saucepan over medium heat. Let it fully melt and wait until it starts to foam, about 3 minutes.
4. Gradually add the flour, whisk continuously for 3-5 minutes, until it’s the consistency of wet sand. Remove from the heat.

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6 hours ago Baked Chicken Cream of Chicken Soup Recipes Crock Pot Cream of Chicken Soup Flour On My Face chicken broth, boneless, skinless chicken breasts, celery, bacon and 6 more Crock Pot Cream of Chicken Soup

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4 hours ago 4 skinless, boneless chicken breast halves 1 pinch poultry seasoning 1 (10.75 ounce) can condensed cream of chicken soup 1 (10.75 …

Rating: 5/5(182)
Category: Meat And Poultry, Chicken, Breast
Servings: 4
Calories: 237 per serving
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken in a 9x13 inch baking dish and season to taste.
3. Mix soup with soup can of milk/half-and-half/water (if desired, use 2 cans to make sauce thicker). Pour soup mixture evenly over chicken and bake in the preheated oven for about 1 1/2 hours or until chicken is no longer pink and is tender.

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2 hours ago Condensed Cream of Chicken Soup Buttoni's Low Carb Recipes. onion powder, sucralose, chicken meat, xanthan gum, chicken bouillon cube and 4 more.

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8 hours ago A homemade version of Cream of Chicken Soup, light years away from the canned stuff! This version is light on the veggies and chicken to make …

Rating: 5/5(51)
Total Time: 20 mins
Category: Soups
Calories: 395 per serving
1. Heat oil in a large pot over medium high heat. Add onion and garlic and cook for 2 minutes until partly translucent but not browned.
2. Add carrots, celery and capsicum, cook for 1 minute to soften.
3. Add butter and melt. Then add flour and mix until incorporated, and stir constantly for 1 minute.
4. Add broth, mix until flour is incorporated, then add milk. Mix to combine, then add salt, Spices, chicken and peas.

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9 hours ago 45 Recipes that Start with Cream of Chicken Soup. Katie Bandurski Updated: Nov. 28, 2018. Meal prep just got a whole lot easier. Put a can of cream of chicken soup to work in one of these delicious recipes for soups, casseroles, pastas and more. 1 / 45.

Estimated Reading Time: 6 mins

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9 hours ago 15 Recipes Made with a can of Cream of Chicken Soup – easy recipes made with pantry staples. Pork, beef, and chicken. All of the recipes are super easy to make and use everyday ingredients. I’m sure you have most, if …

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1 hours ago Heat oil in a large saucepan over medium heat. Add leek, celery & carrot and cook for 6-7 minutes or until soft then remove to plate. Melt butter in saucepan over medium heat …

Rating: 5/5(1)
Total Time: 35 mins
Category: Chicken
Calories: 302 per serving
1. Heat oil in a large saucepan over medium heat.
2. Add leek, celery & carrot and cook for 6-7 minutes or until soft then remove to plate.
3. Melt butter in saucepan over medium heat until foaming, stir in flour and cook for 1 minute. Remove from heat and gradually whisk in cream and stock.
4. Return to heat and stir until mixture comes to the boil.

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2 hours ago Easy Chicken Pot Pie. Credit: Oxmoor House. Easy Chicken Pot Pie Recipe. Ready made pie crusts make this homestyle Chicken pot pie recipe super easy. A 10-ounce package of frozen oven-roasted diced chicken, thawed, and a 16-ounce package of frozen vegetables can be substituted for the canned chicken and vegetables. 7 of 10.

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5 hours ago Gammie's Broccoli Chicken Casserole AmandaJohnston6. cheddar cheese, cooked chicken, broccoli florets, garlic, egg noodles and 7 more. Grandmas Cheesy Hashbrown Casserole Made without Cream of Chicken

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3 hours ago Combine the chicken broth and 1/2 cup of the milk in a large saucepan. Bring to a low boil. Meanwhile, in a small bowl, whisk the flour and seasonings into the remaining 1 cup …

Rating: 4.6/5(96)
Calories: 205 per serving
Category: Dinner
1. Combine the chicken broth and 1/2 cup of the milk in a large saucepan. Bring to a low boil.
2. Meanwhile, in a small bowl, whisk the flour and seasonings into the remaining 1 cup milk until a smooth, thick mixture forms.
3. Pour the flour and milk mixture into the saucepan with the broth mixture over low heat and stir continuously, whisking as the mixture simmers. Continue to simmer and stir/whisk until the mixture is smooth and thick, 5-10 minutes. The mixture will thicken a bit as it cools.

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Just Now Whisk until well combined. Add chicken stock and milk to butter mixture slowly, about 1 cup at a time, whisking constantly until smooth. Bring to a simmer and cook for about …

Rating: 5/5(10)
Category: Soup
Cuisine: American
Total Time: 20 mins
1. Heat butter in a medium saucepan over low heat until melted. Whisk in 2 tablespoons of flour and whisk until smooth. Continue to cook, whisking frequently, until a light sandy color, about 4 to 5 minutes.
2. Bring chicken stock to boil in a large saucepan set over medium-high heat.

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2 hours ago Start by heating up a large soup pot over medium heat and then adding the butter. Once the butter melts, add the celery, carrots and onions and cook until the vegetables soften …

Reviews: 2
Servings: 8
Cuisine: American
Category: Soup
1. Start by heating up a large soup pot over medium heat and then adding the butter. Once the butter melts, add the celery, carrots and onions and cook until the vegetables soften up. This should take about 10 minutes.
2. Add the flour and cook for a couple of minutes being sure to keep stiring until the flour is incorporated nicely with the vegetables.
3. Add the chicken stock and bring to a boil but this time use a whisk to keep the liquids moving in the pot.
4. Make a sachet, a small bag of cheesecloth, with the bay leaf and fresh thyme and tie it closed with a piece of kitchen twine. You can add other herbs and spices to add additional flavors to the soup. Place the sachet into the pot.

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5 hours ago half and half, Tabasco, onion, egg yolks, lemon juice, chicken and 14 more. Chicken a la King Eat Up! Kitchen. shallot, egg, chopped parsley, red bell pepper, chicken stock and 10 more.

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9 hours ago Sprinkle the four chicken thighs with salt and freshly ground pepper over and under the skin. Heat the oil in a medium pan with deep sides over …

Rating: 5/5(4)
Category: Soup, Freezer-Friendly, How To, Make-Ahead
Cuisine: American
Total Time: 45 mins

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8 hours ago Put chicken, onion, and garlic into a stockpot. Mix cornstarch into the chicken mixture. Add salt and pepper. Turn stove on to medium heat. Add …

Rating: 5/5(4)
Estimated Reading Time: 6 mins
Servings: 4
Total Time: 25 mins
1. Put chicken, onion, and garlic into a stockpot.
2. Mix cornstarch into the chicken mixture.
3. Add salt and pepper.
4. Turn stove on to medium heat.

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Just Now Recipe tips and variations: To use in a recipe: Use the full in your recipes exactly as you would use canned condensed soup. To eat as a soup: Add 1 cup chicken broth or …

Ratings: 5
Category: Pantry, Soup
Cuisine: American
Total Time: 5 mins
1. In a 1 1/2-quart saucepan combine broth, onion powder, garlic powder, poultry seasoning, parsley, paprika, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Bring to a simmer.
2. Meanwhile, whisk together milk and flour until smooth. Pour into saucepan, whisking continuously, until the mixture bubbles and thickens, about 1 minute.

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3 hours ago Dinner Is Served Endless Dinner Opportunities Await. Campbell’s® Condensed Cream of Chicken Soup is a flavorful and versatile cooking ingredient for dinnertime. Use our creamy soup as a cooking shortcut to impart rich flavor in any recipe that calls for a roux, sauce or béchamel.

Estimated Reading Time: 9 mins

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1 hours ago Taste test and season with salt and white pepper. Add some hot stock to the half-and-half, tablespoon by tablespoon to warm it up before adding to the soup. Stir in the half …

Servings: 6
Total Time: 40 mins
Category: < 60 Mins
Calories: 351 per serving
1. In a large soup pot over medium heat, melt the butter.
2. Add the onions, carrots, and celery and saute' until tender, about 10 minutes.
3. Stir in flour and blend. Continue stirring for a minute, careful not to burn.
4. Increase heat to medium-high.

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6 hours ago Method STEP 1 Place 3 1/2 cups cold water, stock, chicken, onion, celery and leek in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 1 hour. STEP 2 Transfer chicken to a bowl. Cool slightly. Remove and discard bones. Shred meat. Set aside. Strain stock mixture into a large heatproof jug.

Cuisine: British
Total Time: 2 hrs
Servings: 4

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3 hours ago In a large skillet over medium-high heat, brown chicken in oil. Transfer to a 5-qt. slow cooker; add the onion, carrots, celery and corn. In a large bowl, whisk the …

Rating: 5/5(26)
Category: Dinner, Lunch
Servings: 7
Total Time: 4 hrs 45 mins
1. In a large skillet over medium-high heat, brown chicken in oil.
2. Transfer to a 5-qt. slow cooker; add the onion, carrots, celery and corn., In a large bowl, whisk the soup, broth and dill until blended; stir into slow cooker.
3. Cover and cook on low until chicken and vegetables are tender, about 4 hours ., Stir in peas and cream.
4. Cover and cook until heated through, about 30 minutes longer.

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3 hours ago Preheat the oven to 400 degrees F (200 degrees C). Put the chicken in a 13 x 9 inch baking dish and add poultry seasoning. Mix the soup with milk, using the empty can to …

Servings: 4
Total Time: 50 mins
Category: Entree
1. Preheat the oven to 400 degrees F (200 degrees C).
2. Put the chicken in a 13 x 9 inch baking dish and add poultry seasoning.
3. Mix the soup with milk, using the empty can to measure it out.
4. Pour the soup mixture over the chicken.

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4 hours ago In a large pot, cook onion in butter over medium heat until softened, about 4 minutes. Add flour and seasonings and cook 1 minute more. Stir in broth a bit at a time …

Rating: 5/5(16)
Total Time: 37 mins
Cuisine: American
Calories: 499 per serving
1. In a large pot, cook onion in butter over medium heat until softened, about 4 minutes.
2. Add flour and seasonings and cook 1 minute more.
3. Stir in broth a bit at a time whisking until smooth after each addition.
4. Add sherry, bay leaf, carrot, and celery, simmer 12-14 minutes or until vegetables are soft.

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5 hours ago Roasted Beer Can Cream of Chicken Soup. User rating 5 out of 5. PREP TIME: 25 MIN. COOK TIME: 1 H 30 MIN. SERVES: 4. RECIPE.

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3 hours ago Freeze: Cream of chicken soup can be frozen in an air-tight container for up to 2 months. Thaw it in the fridge, or defrost it in the microwave in 20/30 second intervals. You can …

Rating: 4.9/5(9)
Total Time: 25 mins
Category: Recipes
Calories: 299 per serving
1. In a medium saucepan set over medium heat, add the butter. Once melted, add the flour and whisk to combine. Cook for about 1 minute, then slowly pour in the chicken broth, whisking as it thickens. The slower the better.
2. Slowly add the milk and continue whisking. Bring the mixture to a gentle boil.
3. Add the garlic powder, salt, pepper, onion powder, parsley, paprika, and chicken(if desired). Let simmer for 6-8 minutes until thickened.
4. Remove from the heat and let cool. Use in recipe or store in an airtight container in the refrigerator for up to 5 days.

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3 hours ago Add onion and garlic and sauté until browned, about 12 minutes. Add squash and potatoes. Cover with water and bring to a boil. Lower heat and let simmer for 1 and 1/2 hours. Using an immersion blender, blend soup. Stir in onion soup mix and season with salt and pepper to taste. Add chicken a few minutes before serving.

Rating: 5/5(5)
Category: Soups
Servings: 10

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4 hours ago Instructions. In a medium saucepan over medium-high heat, melt butter. Once butter is melted, whisk in the flour until a paste forms. Slowly pour in broth and milk, whisking …

Reviews: 4
Calories: 155 per serving
Category: Soups
1. In a medium saucepan over medium-high heat, melt butter.
2. Once butter is melted, whisk in the flour until a paste forms.
3. Slowly pour in broth and milk, whisking the entire time, until smooth.
4. Add salt, garlic powder, onion powder, paprika, and black pepper and whisk to combine.

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5 hours ago Blend the flour and cream together with a couple of ladles of the soup, then stir the creamy mixture into the rest of the soup and heat, stirring …

Cuisine: British
Total Time: 1 hr 10 mins
Category: Lunch, Soup
Calories: 347 per serving
1. Put the chicken thighs in a very large, heavy-based pan and fry for a few mins, turning frequently to lightly colour them. Providing the heat is low, there is no need to add any oil. Pour in the wine, turn up the heat and boil rapidly to evaporate the alcohol. Pile in the veg and herbs, add 1 tsp salt and the white pepper (or you can use black pepper). Pour in 2 litres boiling water. Cover the pan and simmer for 45 mins until the chicken and veg are tender. Take out the bay leaves and thyme sprigs and cool for about 30 mins.
2. Remove chicken from the soup, then strip the meat from the bones. Put all but 140g of the chicken back into the pan. Blitz the soup with a hand blender or in batches in a food processor until very smooth, then return to the pan.
3. Blend the flour and cream together with a couple of ladles of the soup, then stir the creamy mixture into the rest of the soup and heat, stirring continuously until thickened. You can blitz again if it looks a little lumpy. Chop the remaining chicken and stir into the soup. Scatter with thyme leaves, to serve.

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5 hours ago Sprinkle over the flour, and cook over low heat for a few minutes, stirring all the time. Gradually pour in the stock and the milk, stirring every few minutes and allow to come to the boil. Turn down the heat; add the cooked chicken and simmer for 5-10 minutes. Pour the soup into a food processor or blender in batches and puree until smooth.

Rating: 4.9/5(17)

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9 hours ago Advertisement. Step 2. Cream of Celery: Add 2 tablespoons finely chopped celery to onion and garlic. Stir in 1 tablespoon finely chopped celery leaves along with salt and …

Rating: 5/5(5)
Total Time: 10 mins
1. Variations:
2. Cream of Celery: Add 2 tablespoons finely chopped celery to onion and garlic. Stir in 1 tablespoon finely chopped celery leaves along with salt and pepper.
3. Cream of Mushroom: Sauté 1/2 cup finely chopped mushrooms in 1 tablespoon olive oil over medium-high. Proceed with step 1, and follow recipe as directed.

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7 hours ago Pour in the chicken stock and the milk. Add the sprig of tarragon and season with salt only. Simmer very gently for around 15 minutes. Remove from the heat and allow to cool slightly. Fish out the tarragon sprig and transfer the soup to a blender. Cut up the chicken and add it to the blender. Blitz until very smooth.

Cuisine: British
Category: Dinner, Lunch, Starter
Servings: 4

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5 hours ago Chicken Soup Recipe. This super Creamy Chicken Soup is the BEST chicken soup recipe you will EVER taste! My mom’s chicken soup is one of my absolute favorite things to eat. I know we all think our moms have the BEST soup recipes ever, but this one really is unbelievably good.

Reviews: 288

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Just Now 2 cups (1 pint) of soup = 1 can of Cream of Chicken Soup. If you’ve tried this Homemade Cream of Chicken Soup Recipe or any other recipe on Cultured Palate please …

Rating: 4.1/5(13)
Total Time: 25 mins
Category: Soup
Calories: 148 per serving
1. Saute the onions in butter until translucent.
2. Add the broth, spices and bring to a boil.
3. Using an immersion blender (or blender), blend until smooth.
4. Return to heat and keep the broth mixture simmering.

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6 hours ago Saute onion in oil until clear. Add water and rice and cook until soft. Blend with hand blender or puree in food processor and return to pot. Mix in remaining ingredients and …

Rating: 5/5(3)
Category: Chicken
Calories: 171 per serving
1. Saute onion in oil until clear.
2. Add water and rice and cook until soft.
3. Blend with hand blender or puree in food processor and return to pot.
4. Mix in remaining ingredients and bring to a boil; simmer 10 to 15 minutes.

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4 hours ago Instructions. In a medium saucepan, bring chicken broth or chicken bone broth to a boil over medium-high heat. In a separate medium mixing bowl, …

Rating: 5/5(1)
Total Time: 15 mins
Category: Condiment
Calories: 149 per serving
1. In a medium saucepan, bring chicken broth or chicken bone broth to a boil over medium-high heat.
2. In a separate medium mixing bowl, whisk together milk and flour until the flour is dissolved.
3. Slowly add milk and flour mixture into the boiling broth, whisking constantly to combine.
4. Reduce heat to medium. Add all seasonings and bring the mixture to a slow boil, continuously whisking. Let the mixture boil for 3 minutes or until thickened.

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5 hours ago 1 can (10.5 ounces) of condensed cream of chicken soup. Directions: Preheat oven to 400 degrees Fahrenheit. Place chicken in a 2-quart baking dish. Cover chicken with soup and cover dish with aluminum foil. Bake in the oven for 25 minutes, or until chicken reaches an internal temperature of 165 degrees Fahrenheit.

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5 hours ago Ingredients & Variations. Cream of chicken soup is perfect to replace almost any “cream of” soup (although it’s easy to make cream of mushrooms soup too).. BROTH …

Rating: 5/5(8)
Total Time: 20 mins
Category: Soup
Calories: 186 per serving
1. Combine all ingredients except butter and chicken in a cold saucepan and whisk well.
2. Place over medium heat and continue whisking until thickened.
3. Remove from heat and stir in butter. Season with salt & pepper to taste and stir in minced chicken if using.
4. Store in the fridge for up to 5 days.

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Frequently Asked Questions

How do you make homemade cream of chicken soup?

Instructions Combine the chicken broth and 1/2 cup of the milk in a large saucepan. Bring to a low boil. Meanwhile, in a small bowl, whisk the flour and seasonings into the remaining 1 cup milk until a smooth, thick mixture forms.

What is a good substitute for Cream of chicken soup?

Add garlic and onion powder, salt, and pepper. Continue to whisk and heat thoroughly until the condensed soup is smooth and creamy. Use 1 1/3 cup to replace one 10 1/2 ounce can of cream of chicken soup in recipes. If not using immediately, store in an airtight container in the refrigerator for up to 1 week.

How do you make homemade cream of chicken?

Directions Melt butter in a saucepan over medium-low heat. Whisk in flour (1 tablespoon for cream of chicken, 2 for cream of mushroom or for extra thick cream of chicken). Remove the saucepan from heat and slowly add in chicken broth and milk, whisking continuously. Whisk until combined, then return to the heat.

What is a substitute for Cream of chicken?

Cream Soup Substitute. This is a great substitute for canned cream of “whatever” soup (cream of mushroom or chicken) and perfect for any recipe that calls for cream soups.

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