Get ready to ditch those vintage canned soups and make creamy chicken soup at home!

If you’ve ever ventured to Casserole Town, you’re probably very familiar with the ingredients for “creamy chicken soup.” That means the gooey curd, which usually comes in cans, is magically helpful in authentic casseroles, soups, and hot dishes.

To be clear, we have no problem using canned concentrated soup occasionally! It’s simple, it’s nostalgic, and it works.

But the thing is, it’s easy to make yourself do it. Sure, there may still be gooey stuff because that’s its most beautiful form, but time is scarce. You already have something ready-made that you can have a lovely homemade version to throw into the pan of whatever delicious food you’re cooking. You’ll know every ingredient in it.

Prepare the ingredients for the creamy chicken soup.

The ingredients list here is so brief that you won’t need to go to the grocery store—always our victory!

• Chicken soup
• Cow’s milk
• flour
• Seasonings (onion powder, garlic powder, coriander, salt, pepper)

You read that right. That’s literally what it means. Now, you need to prepare a simple, healthy version. Of course, you can also change these seasonings for anything you make, but this is our favorite combination.

Let’s start with the creamy chicken soup.

Making this creamy chicken business is almost as fast as the ingredients list.

• It should be boiling. Put the chicken stock and 1/2 cup of milk in a saucepan and boil over low heat.
• Of the season. While the milk is boiling, whisk the flour and seasonings into the rest of the milk until a smooth mixture forms, just like a batter. Add it to the pan, continue to heat, and stir until everything is smooth and thick.

That’s it! The mixture continues thickening as it cools, so you can toss it into any old recipe to add a notch or decadence.

How to use homemade cream chicken soup

Again, this isn’t a soup you can eat straight away (though you can certainly use it as a base, add some vegetables, chicken, and more broth, and stir up a small creamy soup bowl yourself), but rather a magical little thing to add to casseroles and other bakes. Baked hash browns, MAC and cheese, sausage gravy… This little guy has so many choices! And, if you’re a tried and true Minnesotan, this might give you a permanent taste for fried potato hot dishes.

This is an easy, cute way to make all the ingredients healthier without adding too many steps. Ok, thank you.

Homemade Creamy Chicken soup: Frequently asked questions

What’s in the sauce for this soup?

The possibilities for seasoning are endless. Each time I make this soup, I vary the spices I use depending on the purpose of the soup. I use 1/2 TSP, onion powder, half a teaspoon, garlic powder, half a teaspoon, black pepper, 1 TSP, and salt, half a teaspoon. Parsley is my favorite combination.

My soup is thick and hard. Is that right?

The texture clumps quickly, so I recommend turning the heat down as low as possible and stirring constantly for a smoother consistency.

Do I eat it without sugar?

It’s similar to the concentrated canned soup you buy at the store, but obviously homemade and much better! It is best used as a base for casseroles rather than served immediately.

I want to make this myself instead of buying concentrated soup at the store. How many cans is this equivalent to?

Two cans!