Some of our favorite family recipes call for cream of chicken soup and since I’m trying to get away from preservatives… I decided to come up with a simple homemade version without all the additives.

I typically use the chicken soup in a recipe right away but you can also store it in the fridge for about a week or in the freezer for longer.

Note: I am in love with my new Wooden Measuring spoons and Nesting Measuring Cups from Farmhouse Wares. Betsy always has the best Farmhouse and Cottage items in her shop!

In a crockpot add six boneless and skinless chicken thighs…I typically add mine in straight from the freezer.
Add in 2 cups of water and sprinkle chicken with a teaspoon each of salt, pepper, onion powder and garlic powder.

Cook on High for six hours. Remove chicken from crockpot and reserve chicken broth.

Strain Reserved broth over 2 cup measuring cup …Add in additional organic chicken broth to make two cups if necessary. Set aside.

In a saucepan add 2 Tablespoons Butter and a tablespoon of olive oil…Add in 1/2 an onion chopped and sauté til translucent.

Add in reserved chicken broth and bring to boil.

In a two cup measuring Cup add 1 cup Milk and 1/2 cup Flour.

Mix the flour and milk thoroughly with a fork til completely combined.

Add the mixture into the chicken broth, turn the heat to med-low.

Whisk the soup thoroughly to avoid clumps and allow it to cook about 5 minutes til thickened.

Add in 1/2 teaspoon Salt, 1/4 teaspoon pepper, 1/2 teaspoon onion powder and 1/2 teaspoon garlic powder to taste.

Use the Chicken Soup immediately or refrigerate up to a week or freeze for longer.

Homemade Chicken Soup

6- Boneless and skinless Chicken Thighs (preferably organic)

2 Cups Water

Salt and Pepper

Garlic Powder

Onion Powder

1/2 Onion Chopped

2 tablespoons Butter

1 Tablespoon Olive Oil

1 Cup Milk (I use 2%)

1/2 Cup Organic Unbleached flour

In a crockpot add six boneless and skinless chicken thighs…I typically add mine in straight from the freezer.
Add in 2 cups of water and sprinkle chicken with one teaspoon each of salt, pepper, onion powder and garlic powder. Cook on High for six hours. Remove chicken from crockpot and reserve chicken broth.

Strain Reserved broth over 2 cup measuring cup …Add in additional store bought organic chicken broth to make two cups if necessary. Set aside.
If you are using a good Organic store bought Chicken Broth (see tip below) then omit the above directions and begin below using 2 cups of the broth.

In a saucepan add 2 Tablespoons of butter and a tablespoon of olive oil…Add in 1/2 an onion chopped and sauté til translucent.
Add in the 2 cups of reserved chicken broth or use two cups of a good Organic Chicken broth (see tip below) and bring to boil.

In a two cup measuring Cup add 1 cup Milk and 1/2 cup Flour. Mix the flour and milk thoroughly with a fork til completely combined and smooth. Add the mixture into the chicken broth and turn the heat to med-low. Whisk the soup thoroughly to avoid clumps and allow it to cook about 5 minutes til thickened. Add in 1/2 teaspoon Salt, 1/4 teaspoon Pepper, 1/2 tsp. onion powder and 1/2 teaspoon garlic powder, you can add more or less to taste.

Use the Chicken Soup immediately or refrigerate up to a week or freeze for longer.

Tip: Use Organic Meats to decrease the amount of hormones and additives.

Tip: Use two cups of good Organic Chicken Broth vs. cooking Chicken in the Crockpot. Just follow the same directions and omit the Chicken and Water.

Enjoy!

❤️