Cream of Chicken Soup

Jesse and I are all about saving money on groceries. We do everything we can to save a penny here and there, even if it’s something as simple as price matching veggies for 1.49 when they are originally priced 1.50 at the grocery store. I know it may seem silly, but I love getting things for cheaper then they originally are priced at. We have come a long way since we were first married, as far as saving on groceries. We shop once a month, use coupons, price match, use what we have in the cabinets already to meal plan first and we shop at Costco. Grocery shopping day is still one of our favorite days of the month! J I also love to make things at home for lunches and breakfasts that we can freeze and eat throughout the month.  This month I came across a great recipe to make my own cream of chicken soup. I love that stuff! We buy it by the cans every month, at least 3-4 cans a month. So I thought I would try this recipe out. It saves us money by making it with ingredients we already have at home, and it doesn’t have all the preservatives in it like the cans at the grocery store do. (There is also probably some weird food dye in the can version because the stuff I made at home has a completely different color to it haha!) I haven’t tried it yet in any of my recipes, but I am super excited to compare it to the can version. Also if you make a big batch of this stuff you are going to want to freeze it so that it can stay longer. If you are planning on using it all in 1-2 weeks’ time then just store it in your fridge.


  • 1 ½ C Chicken broth
  • ½ tsp. poultry seasoning
  • ¼ tsp. onion powder
  • ¼ tsp. garlic powder
  • 1/8 tsp. pepper
  • Salt to your taste
  • ¼ tsp. parsley
  • Dash of paprika
  • 1 ½ C Milk
  • ¾ C  Sifted Flour (this will help there to be no flour clumps in your soup)


  1. Stir together in a pot on medium heat the chicken broth, seasonings and ½ C milk. Bring to a boil.
  2. IMG_2492
  3. In a separate bowl, stir together the remainder of your milk and flour. Mix together well!
  4. Once the chicken broth mixture is at a boil, slowly pour about ¼ C into your milk and flour mixture. Stir that together so that your milk can warm up a bit.IMG_2493
  5. Once you have finished mixing in just a little bit of your chicken broth mixture into your milk/flour, turn your burner down to medium-low heat, and slowly drizzle your flour/milk mixture into your hot chicken broth. Whisk repeatedly while you are drizzling the flour/milk mixture.
  6. IMG_2494
  7. Whisk briskly until the mixture thickens and boils.
  8. IMG_2495
  9. Remove from the heat and let cool. Store in an air tight container in your refrigerator.



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