If you have ever wished for a homemade alternative to those convenient canned options, let me introduce you to my all-time favorite Cream of Chicken Soup Recipe. This rich, silky soup is surprisingly easy to whip up, combining simple pantry staples to create a deeply comforting and flavorful base that elevates any casserole, pot pie, or creamy dish. Trust me, once you try this recipe, you will never reach for the can again because the freshness and warmth it brings are truly unbeatable. Let’s dive into what makes this Cream of Chicken Soup Recipe so special and how you can master it in your kitchen.
Ingredients You’ll Need
Getting the ingredients for this Cream of Chicken Soup Recipe is a breeze, and each one plays a key role in building that luscious texture and comforting flavor you’re after. From butter’s creamy richness to the subtle seasoning blend, every item adds a layer of deliciousness and balance.
- Butter: Using 4 tablespoons, it provides a smooth, creamy base essential for that luscious texture.
- Flour: ½ cup plus 2 tablespoons to thicken the soup and give it that classic creamy consistency.
- Chicken broth: 2 cups to infuse the soup with hearty, savory chicken flavor.
- Chicken bouillon cube or Better Than Bouillon: Adds a concentrated burst of chicken flavor; optional but highly recommended.
- Milk: 1 cup, preferably whole milk for creaminess, but any kind works to create the rich base.
- Celery salt: â…“ teaspoon to add a subtle, herbaceous background note.
- Onion powder: â…“ teaspoon for mild sweetness and depth without overpowering.
- Garlic powder: â…“ teaspoon to infuse a mellow, warming flavor.
- Salt and pepper: â…“ teaspoon each to balance and enhance all the flavors harmoniously.
How to Make Cream of Chicken Soup Recipe
Step 1: Whisking is Key
Right from the start, you want to keep your whisk moving constantly. This ensures the flour and butter combine smoothly without any lumps, setting the stage for the creamiest soup possible.
Step 2: Warm the Milk
Tempering the milk by microwaving it for about 45 seconds is an essential trick. This prevents any curdling or lumps when you add it to the mixture, keeping your soup silky from start to finish.
Step 3: Melt the Butter
In a saucepan over medium heat, melt the butter until it foams—around 3 minutes. This creates the perfect warm, buttery base to build your soup’s texture and richness.
Step 4: Create the Roux
Slowly whisk in the flour and keep going for 3 to 5 minutes until the mixture resembles wet sand in consistency. This cooking time deeply cooks out the raw flour taste while thickening your soup beautifully.
Step 5: Gradually Add Chicken Broth
Add the chicken broth in thirds, whisking well after each addition. This slow incorporation helps blend everything into a smooth, thick base and prevents lumps from forming.
Step 6: Combine Remaining Ingredients
Add the final third of chicken broth, the bouillon, warm milk, and all the seasonings—celery salt, onion powder, garlic powder, salt, and pepper. Whisk constantly to marry these flavors into a silky mixture.
Step 7: Bring to a Near Boil
Return the pot to heat and bring the soup nearly to a boil, stirring constantly until it thickens significantly. The moment it’s thickened, take it off the heat to avoid overcooking.
Step 8: Let It Thicken Further
Keep in mind that your soup will continue to thicken as it cools, so don’t worry if it looks a bit thinner than you expected right away.
Step 9: Optional Straining
If you want an ultra-smooth soup, push the mixture through a fine mesh strainer. This extra step is a game-changer for the creamiest, velvety texture possible.
Step 10: Ready to Use
This recipe yields enough to replace two standard 10.5-ounce cans of cream of chicken soup, making it perfect for doubling up in your favorite casserole or soup recipes.
How to Serve Cream of Chicken Soup Recipe
Garnishes
Adding fresh herbs like chopped parsley or thyme brightens the creamy soup and adds a pop of color. A sprinkle of freshly cracked black pepper or a drizzle of olive oil can enhance the flavor and presentation beautifully.
Side Dishes
This soup isn’t just a base but a wonderful starter or main on its own. Pair it with crusty bread, a fresh garden salad, or buttery roasted vegetables to round out your meal in the coziest way.
Creative Ways to Present
Serve this Cream of Chicken Soup Recipe in small ramekins or hollowed-out bread bowls for a fun and rustic touch. You can even turn it into a sauce base by stirring in sautéed mushrooms, shredded chicken, or peas for an instant upgrade.
Make Ahead and Storage
Storing Leftovers
Let your soup cool completely before transferring it into an airtight container. Stored in the fridge, it will stay fresh for up to 3 to 4 days, making it perfect for quick weekday meals.
Freezing
This Cream of Chicken Soup Recipe freezes very well. Portion it into freezer-safe containers or bags, and it will keep for up to 3 months. Just be sure to leave room for expansion and thaw overnight in the fridge before using.
Reheating
Reheat gently over low to medium heat on the stove, whisking frequently to restore its creamy texture. If the soup thickens too much, simply add a splash of milk or broth to loosen it up.
FAQs
Can I use low-fat milk for this recipe?
Absolutely! While whole milk gives the richest creaminess, any kind of milk will work here. Just expect a slightly lighter texture and flavor, which might actually be preferable if you want a less heavy option.
Is the chicken bouillon necessary?
It’s optional, but adding a bouillon cube or Better Than Bouillon really boosts the chicken flavor. If you prefer a purer ingredient list or less salt, you can omit it and still have a tasty soup.
Can I make this soup vegan or dairy-free?
To make it dairy-free, substitute the butter with vegan margarine or oil and use a non-dairy milk like almond or oat milk. For a vegan chicken broth alternative, vegetable broth will keep the flavor delicious and suitable for all diets.
How do I prevent lumps?
The magic lies in constant whisking, especially when adding the flour and liquids. Tempering the milk also helps avoid lumps by matching the temperature gradually. Taking your time and whisking consistently is key.
Can I add vegetables or chicken to this soup?
Yes! This recipe serves as a perfect creamy base to build upon. Stir in cooked shredded chicken, sautéed mushrooms, peas, or even carrots for a more hearty and complete dish.
Final Thoughts
Making your own Cream of Chicken Soup Recipe is such a joyful kitchen adventure that rewards you with a fresher, tastier, and more nourishing alternative to canned soups. Whether you use it as a comforting meal on its own, a secret ingredient in casseroles, or a base for creative dishes, it’s bound to become a beloved staple in your cooking repertoire. Give it a try today – your taste buds will thank you!
Print
Cream of Chicken Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 cans (each 10.5 ounces)
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This homemade Cream of Chicken Soup recipe is a smooth and creamy substitute for canned condensed soup, perfect for casseroles, sauces, and comforting dishes. Made with simple pantry staples like butter, flour, chicken broth, and milk, it delivers rich flavor without preservatives or additives. The technique of tempering milk and whisking continuously ensures a lump-free, velvety texture. Ready in just 15 minutes, this recipe yields the equivalent of two 10.5-ounce cans, giving you a fresh and customizable base for your favorite recipes.
Ingredients
Base Ingredients
- 4 tablespoons butter
- ½ cup + 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 chicken bouillon cube (or 1 teaspoon Better Than Bouillon, optional)
- 1 cup milk (preferably whole milk, any kind works)
Seasonings
- â…“ teaspoon celery salt
- â…“ teaspoon onion powder
- â…“ teaspoon garlic powder
- â…“ teaspoon salt
- â…“ teaspoon black pepper
Instructions
- Tempering the Milk: Microwave the milk for 45 seconds to warm it gently. This step is crucial to prevent the milk from curdling and to avoid lumps when incorporated into the roux.
- Melting the Butter: Melt 4 tablespoons of butter in a saucepan over medium heat. Allow the butter to fully melt and foam, which should take about 3 minutes.
- Making the Roux: Slowly whisk in the flour, ½ cup plus 2 tablespoons, continuously stirring for 3 to 5 minutes until the mixture resembles wet sand. This cooks out the raw flour taste and forms the base of the soup.
- Adding Chicken Broth in Stages: Gradually add one-third of the 2 cups of chicken broth to the roux, whisking thoroughly. Repeat with the next third, whisking again to maintain smoothness.
- Completing the Liquid Mixture: Add the remaining chicken broth, crumbled chicken bouillon cube (or 1 teaspoon Better Than Bouillon), tempered milk, and all seasonings (celery salt, onion powder, garlic powder, salt, and pepper). Whisk continuously to combine everything evenly.
- Thickening the Soup: Return the saucepan to medium heat and bring the mixture to a near boil, whisking constantly. The soup will begin to thicken noticeably; once it reaches this point, immediately remove it from the heat.
- Final Texture Adjustment: The soup will continue to thicken as it stands. For a super-smooth texture, strain the soup through a fine mesh strainer before using.
- Usage and Yield: Use this homemade cream of chicken soup as a 1:1 substitute for canned condensed cream of chicken soup. This recipe makes enough to replace two standard 10.5 oz cans.
Notes
- Whisk continuously throughout the process to avoid lumps and ensure a smooth texture.
- Tempering the milk prevents curdling and helps the soup achieve the right consistency.
- Using whole milk yields the creamiest result, but any milk type can be used to suit dietary needs.
- The chicken bouillon cube is optional but adds a depth of flavor; you can omit it if you prefer a lighter taste or use a low-sodium alternative.
- Storing leftovers in the refrigerator for up to 3 days is safe; reheat gently while stirring.
- This homemade version is free from preservatives and can be customized with additional herbs or spices as desired.
