I recently tried making a cream of chicken soup substitute for the canned variety that is called for in so many recipes. I've never particularly loved the flavor of the canned soup and I know it isn't very good for you. What I tried was so easy and succesful that I thought I would share it. The only catch is that it's more like the equivalent of reconstituted canned soup. It's not thick and globby, but smooth and creamy. Most recipes that call for canned soup usually call for another ingredient, such as milk, to thin it anyway. You have to be able to make some adjustments to your recipe or you could add more flour to thicken the homemade one more, if you like.
Cream of Chicken Soup
3 cups chicken broth (I use all-natural soup cubes to make this)
1 cup milk or cream (I used some of both)
1/2 cup whole wheat flour
salt to taste
In a saucepan, mix all ingredients. Whisk until smooth and thickened over medium heat.
(If you wanted to make a cream of mushroom, you could use water instead of broth and add in sauteed mushrooms.)
I used this to make a sauce for chicken enchiladas and it was certainly better than the last time I made it with canned soup. Much more homemade flavor.