Victoria is a stay-at-home mom, author, educator, and blogger at Healthy at Home. She currently lives in Colorado with her family.
I have used this recipe for so many of the recipes I've published over the years. It's just one of those great recipes to have on hand because it's so easy and can be used for so many different reasons. It makes an excellent cream gravy over biscuits, a fantastic cream sauce to use in any recipe you could want, and can even be served as a soup all by itself.
Anywhere that you would use "cream of chicken," or in any recipe that calls for it, whip up this yummy creation instead of using the processed version from the can. Making it from scratch offers many advantages: You won't have a sauce that's shaped like the aluminum can it came in, it won't contain all of the toxic chemicals and preservatives, you won't have to worry about extra sugar or harmful sodium, and it's much tastier homemade. But isn't everything?
For every recipe I write that uses cream of chicken as one of its ingredients, I have wanted to simply be able to link you to this homemade version for so long. But unfortunately, I hadn't taken the time to type it up yet. Who has time for writing up recipes for ingredients? I would much rather share my pot roast, chicken divan, or corn casserole with you.
But, as I'm sitting here sorting, selling, and packing all of our belongings to finally move to some land like we've dreamed of for so long, this time while my youngest sleeps in my arms seemed like the perfect time to write up some of the recipes I've been trying to get to for a while. This particular recipe is one of my staples that is just as valuable to have around as cinnamon and garlic powder. Okay, maybe not quite that valuable, but handy nonetheless. I hope it helps you out!
|Cook time||Ready in||Yields|
2 cups of cream of chicken soup
- 2 tablespoons coconut oil, or grass-fed butter
- 2 tablespoons whole wheat flour
- 1 cup organic whole milk
- 1 cup chicken broth, homemade preferred
- 1 teaspoon pink Himalayan salt
- 1 teaspoon black pepper
- Start by melting your coconut oil in a medium skillet over medium heat.
- Add in your flour and whisk to combine.
- Slowly add in your milk and whisk again to get any lumps out. Lower your temperature to medium-low.
- Add in your chicken broth and whisk again to get a smooth mixture.
- Finally, season your soup.
- Allow to cook on the stove until it starts thickening up.
- Use by itself as a yummy gravy or in a variety of dishes like Chicken Divan or Chicken Pot Pie.
I think my two favorite places to use this delicious recipe is in my chicken divan and my chicken pot pie (however you choose to make it). I even love the smell of this soup as I'm cooking and have to resist dipping bread in it as it's thickening for a little treat for all of my slaving over the stove. Haha
In truth, this one has saved me a dozen times because not only is it a quick gravy to whip up in no time, but it also makes a great tasty sauce when you need one for a recipe. I think I've tweaked it every time I've made it, adding sage and paprika one time and adding garlic and oregano another. It really depends on what you're making, but don't be afraid to make this one your own.
I'm so glad that I now have a quick homemade cream of chicken to share with you in all of my other recipes. It's a great clean eating alternative to the store-bought condensed version, containing all healthy, natural, and wholesome ingredients that you can feel good serving to your family. You'll want to be on the lookout for my latest creation, I'm calling From Scratch on Amazon, that will contain all of my homemade ingredients including my homemade tortillas, honey oat bread, and chia and quinoa chips, along with all of my sauces and seasonings. I can't wait to get that one started this year!
© 2019 Victoria Van Ness