Go Back
Print

Homemade Cream of Chicken Soup

More flavor, less ingredients, and healthier for you.
Total Time 20 minutes
Servings 15 ounces
Calories 120kcal
Author Megan

Ingredients

  • 1/4 cup onion minced
  • 2 Tablespoons butter
  • 1/3 cup flour
  • 1 1/4 cup milk 2% milkfat
  • 1 1/2 teaspoon “Better than Bouillon” chicken base
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  • Sauté onions in butter in a medium saucepan until onions are soft and translucent.
  • Mix in the flour to form a paste.
  • Pour in half of the milk and whisk continually until well-combined with a wire whisk.
  • Add the rest of the milk and the bouillon and continue whisking until mixture thickens and begins to bubble. 
  • Remove from heat. Season with salt and pepper.

Notes

Any color of onion will work in this sauce--green, red, yellow. I have even used dehydrated onions and they gave the sauce a more rich flavor. Also, this recipe yeilds equivalent to one 15-ounce can of cream of chicken soup. Calories listed are per 1/2 cup serving.