Homemade Cream of Chicken Soup

This Homemade Cream of Chicken Soup is a creamy, flavorful, and easy-to-make alternative to store-bought condensed soups. Made with butter, flour, chicken broth, milk, and simple seasonings, this recipe is perfect for adding a rich, savory base to casseroles, pot pies, and more. Whether you need a substitute for canned cream of chicken soup or simply want a fresh, preservative-free version, this recipe is quick and versatile. It’s great for meal prepping, as a pantry staple, and for enhancing your favorite dishes with homemade goodness.

Ingredients:

• 4 tablespoons butter
• ½ cup + 2 tablespoons flour
• 2 cups chicken broth
• 1 chicken bouillon cube or 1 teaspoon Better Than Bouillon (optional, see notes)
• 1 cup milk (whole milk preferred, but any kind will work)
• 1/3 teaspoon celery salt
• 1/3 teaspoon onion powder
• 1/3 teaspoon garlic powder
• 1/3 teaspoon salt
• 1/3 teaspoon pepper

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Instructions:

1. Prepare the Milk: Start by microwaving the milk for about 45 seconds to warm it up. This helps prevent curdling and ensures no lumps form when added to the mixture. Set the milk aside.
2. Melt the Butter: In a saucepan, melt the butter over medium heat. Allow it to foam and fully melt, which should take around 3 minutes.
3. Make the Roux: Gradually whisk in the flour. Continue whisking for about 3-5 minutes until the mixture becomes thick and resembles wet sand. Remove the pan from the heat.
4. Add the Chicken Broth: Slowly pour in 1/3 of the chicken broth while whisking constantly to avoid lumps. Add another 1/3 of the chicken broth and whisk again. Then, add the remaining chicken broth, bouillon (if using), warm milk, and seasonings, continuing to whisk as you go.
5. Cook the Soup: Return the saucepan to the heat. Bring the mixture to a near boil, whisking continuously. Let it thicken until it reaches the desired consistency. Once thickened, immediately remove from heat.
6. Finish and Strain: The soup will continue to thicken as it stands. If a smoother texture is desired, strain the soup through a fine mesh strainer.
7. Use or Store: This recipe makes enough to replace two 10.5 oz. cans of condensed cream of chicken soup. Use it as a direct substitute in any recipe.

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Why You’ll Love This Recipe

• Fresh & Flavorful: Homemade cream of chicken soup tastes richer and more flavorful than store-bought versions.
• Customizable: You can adjust the seasoning to fit your taste, making this soup perfect for any dish.
• No Preservatives: Skip the added preservatives and chemicals from canned soups and enjoy a more natural option.
• Quick & Easy: With just a few ingredients and simple steps, you can make this creamy soup in no time!

Tips

• Whisk Constantly: To achieve the smoothest consistency, it’s essential to whisk continuously throughout the process.
• Straining for Smoothness: If you want an ultra-smooth texture, pass the soup through a fine mesh strainer to remove any flour clumps.
• Tempering Milk: Warming the milk before adding it helps prevent curdling and ensures a creamy texture.

Variations and Substitutions

• Dairy-Free Version: Use dairy-free butter and milk (like almond or oat milk) to create a dairy-free version of this soup.
• Low-Sodium Option: Replace regular chicken broth with low-sodium chicken broth and skip the bouillon cube to reduce the sodium content.
• Add Herbs: For added flavor, try adding herbs like thyme, rosemary, or parsley to the soup.

FAQs

Can I make this soup ahead of time? Yes! You can make this soup in advance and store it in an airtight container in the fridge for up to 4 days. Reheat gently before using.

Can I freeze this cream of chicken soup? Yes, you can freeze it. Store in a freezer-safe container for up to 2-3 months. When ready to use, thaw and reheat over low heat, whisking until smooth.

How can I thicken the soup more? If you want the soup to be thicker, simply whisk in more flour during the roux step or let it cook longer on the stove until it reaches the desired thickness.

Serving Suggestions

• As a Base for Casseroles: Use this homemade cream of chicken soup as a base for casseroles or chicken pot pie for a comforting, hearty meal.
• As a Soup: Serve as a creamy, flavorful soup with a side of crusty bread or crackers.
• In Recipes: Substitute this homemade cream of chicken soup in any recipe that calls for the canned version, like creamy chicken and rice or creamy pasta dishes.

Enjoy this homemade, fresh cream of chicken soup as a versatile and healthier alternative to store-bought options!