Two weeks ago, I shared a recipe for Tuscan Shrimp Penne from one of our besties, Kit. At the time, I mentioned that she also had sent me her recipe for homemade cream of chicken soup base. Quite a few of you were very interested in that recipe, and so today I’m back with her easy and yummy recipe.
If you’re looking to replace canned items, with their high sodium content, this is a great–and budget-conscious–substitute:
Homemade Cream of Chicken
Ditch the can and use this yummy recipe instead!
Ingredients
- 2 T butter
- 1/2 cup finely diced onion
- 2 T fresh or dried parsley
- 1 t salt
- 1 t pepper
- 1/2 t garlic powder
- 2 cups heavy cream
- 2 cups chicken broth
- 2 T corn starch
Instructions
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Melt the butter in a sauce pan with the onions and parsley.
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Add the heavy cream and warm on medium heat.
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Mix the corn starch with the chicken broth and add to the sauce pan.
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Raise the heat to high and bring the sauce to a boil. At this point the sauce should thicken.
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Add salt, pepper and garlic powder and whisk thoroughly.
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Remove from heat and add to your favorite dish.
Recipe Notes
This recipe yields about the same amount as three 10.5 oz cans of creamy condensed soup.
And if you missed her Tuscan Shrimp Penne recipe, be sure to check it out here. I’ve pinned both to my recipe boards for future reference.
Many thanks to Kit for sharing her cooking expertise with us. Enjoy!
Love the candelabras! It’s probably going to feel like Christmas when you’re able to unpack all your boxes! Thanks for the recipe too!
xo
Pat
I can’t wait to see my things again–I’ve forgotten what I have! lol