This is an easy and nutritious alternative to canned cream of chicken soup. It’s delicious too! If you’re trying to include more whole foods in your diet and cut down on processed ones then make sure to give this recipe a try. So many recipes call for cream of chicken soup that it’s great to have a healthier option.

This recipe makes the equivalent of one 10.5 ounce can of condensed cream of chicken soup. Double, triple, quadruple, etc. the recipe to end up with the number of can(s) you need for your recipe.

All of the recipes that I’ve used this in have tasted even better than the original versions that used canned soup. The consistency of this does become a bit grainy if it’s frozen so it’s best to make it on demand. It can be stored in the fridge for a few days if you want to make it ahead.

Ingredients

• ¾ cup chicken broth
• ¼ teaspoon poultry seasoning
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• ¼ teaspoon salt
• ⅛ teaspoon dried parsley
• ½ cup whole milk
• ¼ cup flour

Instructions

Add the broth and seasonings to a pan and bring to a boil over medium high heat. Whisk together the milk and flour then pour it into the seasoned broth. Whisk well to combine. Continue to cook, stirring frequently, until it thickens and begins to bubble. This makes the equivalent of 1- 10.5 ounce can of condensed cream of chicken soup.