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
Scale
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.
