If you like chicken soup, you’re going to enjoy this cream of chicken soup.
When I think of cream of chicken soup, I’m reminded of the Campbell’s condensed version my mom served us growing up. Loved it back then. I even used it as a base in college for my mac and cheese dinners for an inexpensive culinary delight. As much as I enjoyed Campbell’s growing up, I think you will find this version a little different.
This is a great recipe to use up leftover roasted chicken that you may have in your refrigerator. Take the meat off the bones and use the carcuss to make homemade chicken stock. You can be elaborate and follow the recipe on the link or just boil the carcuss for a quick and easy chicken stock that can be used in other recipes. I do this all the time especially when preparing risotto.
You can use this as a road map for making cream of chicken soup but don’t be shy from playing around with ingredients and come up with your own version. Change an herb, add another ingredient, have fun with it.