How to make homemade cream of chicken
After some trial and error, I discovered that combining a quick roux with a small amount of whole (or low-fat) milk into the broth was the best way to replicate the thick, creamy texture of canned cream of chicken. The ideal amount of broth and creaminess is produced by the combination of milk and chicken stock, and I could happily slurp it up without any vegetables, noodles, or chicken.
How to make Creamy Chicken Noodle Soup
- In a small amount of butter, sauté the onion, carrot, celery, and salt until they start to soften.
- Add thyme and garlic, cook another minute. After adding flour and stirring to coat the vegetables, add the egg noodles, sherry, chicken stock, milk, bay leaves, and the remaining salt. Bring to a boil and reduce to a simmer. Simmer for 10 minutes, and then add chicken tenderloins. Simmer until chicken has cooked through, about 6-7 minutes. When the chicken is fully cooked, remove it from the pot and let it cool slightly. Continue to simmer the soup.
- After the chicken has cooled down a bit, chop it into small pieces and reserve. Simmer the soup for a further 10 to 15 minutes or until the egg noodles are cooked. They should be soft and plump.
- Add chicken back to the soup. Season to taste with salt and pepper.
Creamy Homestyle Chicken Noodle Soup
This is the ONLY chicken noodle soup you will require for the upcoming winter. Trust me.
My mother made this soup countless times throughout every fall and winter I can remember, and it was always my favorite soup growing up. Although I pretty closely resemble the original recipe, cream of chicken is one ingredient that is purposefully left out.
It’s a secret ingredient in almost all delectable casseroles and soups from the 1990s that you may love or hate, but it’s still there in church cookbooks and old family recipes. Although I don’t think it’s completely horrible, I really try to create recipes with as many whole ingredients as I can. A few years ago, one crisp fall day I developed a serious craving for chicken noodle soup, so I set out to make it without using a can. I’m happy to report that I succeeded.
