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There’s nothing quite like the comforting warmth of a classic cream of chicken soup. While canned versions offer convenience, preparing your own homemade cream of chicken soup recipe offers unparalleled freshness and superior flavor. You gain complete control over the ingredients, ensuring a healthier and truly delicious result. This versatile soup base is perfect on its own, served with crusty bread, or as a foundational ingredient in many beloved casserole dishes. Get ready to elevate your cooking with this simple, satisfying recipe that truly shines.
The advantages of making your own cream of chicken soup include better flavor, controlled ingredients, and lower sodium compared to many store-bought options. Making homemade soup also provides peace of mind knowing exactly what you’re consuming.
Why You’ll Love This Homemade Cream of Chicken Soup
You will quickly fall in love with this easy cream of chicken soup recipe for many compelling reasons.
- Rich, Creamy Flavor: Experience a delightful depth of taste and a luxuriously smooth texture that far surpasses anything from a can. Every spoonful is pure comfort.
- No Artificial Ingredients: Enjoy peace of mind knowing exactly what goes into your soup, crafted without any preservatives, excessive sodium, or unhealthy additives.
- Quick & Easy: This fantastic cream of chicken soup recipe comes together in under 15 minutes, making it an ideal choice for busy weeknights or when you need a speedy, reliable base.
- Cost-Effective: Save money by preparing your own instead of regularly purchasing multiple expensive cans from the grocery store. It’s a budget-friendly staple.
- Incredibly Versatile: Use it as a comforting stand-alone meal, or integrate it as a key ingredient in your favorite family casseroles, sauces, and hearty pot pies.
Ingredients
To create your wonderfully delicious homemade cream of chicken soup recipe, gather these straightforward ingredients. Each component plays a vital role in developing the rich flavor and signature creamy texture that makes this soup so satisfying.
- Fat (Butter): Essential for building the roux, which forms the base of our thick, creamy soup.
- Thickener (Flour): Combines with butter to create the roux, providing the body and structure for the soup.
- Liquid Base (Chicken Broth): Forms the savory foundation, bringing the essential chicken flavor.
- Flavor Booster (Chicken Bouillon Cube): An optional addition, but highly recommended for intensifying the chicken essence, especially with milder broths.
- Creaminess (Milk): Contributes to the luscious, velvety texture and rich mouthfeel of the soup.
- Seasonings (Celery Salt, Onion Powder, Garlic Powder, Salt, Pepper): These spices are crucial for balancing and enhancing the overall savory profile, making every spoonful delicious.
Notes & Substitutions
For an even more robust chicken flavor in your cream of chicken soup recipe, especially if using a lighter broth, a chicken bouillon cube or a teaspoon of concentrated paste like Better Than Bouillon makes a significant difference. It’s truly a game-changer for depth. When choosing milk, whole milk consistently delivers the creamiest and most decadent consistency, making the soup feel richer. However, 2% or even skim milk works well if you’re aiming for a lighter soup; just be aware it might not be as thick or rich. If celery salt is hard to find, a pinch of celery seed combined with a little extra regular salt will work in a pinch. While all-purpose flour is standard for the roux, you can successfully use a 1:1 gluten-free all-purpose blend to make this soup suitable for those avoiding gluten.
Equipment
Making this soup requires only a few basic kitchen tools. You will need a medium-sized saucepan for cooking the roux and simmering your soup. A sturdy whisk is essential for preventing lumps and achieving a smooth, velvety consistency. You’ll also need precise measuring cups and spoons for accurate ingredient amounts. An optional fine mesh strainer helps achieve a super-smooth finish.
How to Make Homemade Cream of Chicken Soup
Follow these step-by-step instructions for a perfect cream of chicken soup recipe every single time. Remember, continuous whisking is your secret weapon for achieving the smoothest, most luxurious consistency.
- Warm the Milk: Microwave milk for 45 seconds until warm. This tempering step prevents curdling and lumps. Set aside.
- Melt the Butter: In a saucepan, melt butter over medium heat. Let it fully melt and begin to foam, about 3 minutes.
- Create the Roux: Gradually add flour, whisking continuously for 3-5 minutes, until it resembles wet sand. This cooks out the raw flour taste. Remove from heat.
- Add Broth (First Stage): Pour in one-third of the chicken broth. Whisk vigorously until smooth and combined, with no lumps.
- Add Broth (Second Stage): Add another one-third of the chicken broth. Whisk well again until completely smooth.
- Combine Remaining Liquids & Seasonings: Add the remaining chicken broth, chicken bouillon (if using), the warmed milk, and all seasonings (celery salt, onion powder, garlic powder, salt, pepper). Whisk continuously until fully incorporated, building the foundation of your creamy chicken soup recipe.
- Thicken the Soup: Return to medium heat and bring to a near boil, whisking constantly. The soup will thicken significantly. Once it reaches your desired consistency, immediately remove from heat. This ensures your homemade cream of chicken soup recipe is just right.
- Strain for Smoothness (Optional): For an ultra-smooth soup, carefully pour the mixture through a fine mesh strainer into another bowl or serving dishes.
- Serve or Use: Your delicious homemade cream of chicken soup recipe is now ready! It will continue to thicken slightly upon standing. This recipe makes enough to substitute two (10.5 oz.) cans of condensed soup.
Pro Tips & Troubleshooting
Whisk, Whisk, Whisk: The most important tip for this cream of chicken soup recipe is continuous whisking. This prevents lumps and ensures a silky-smooth texture.
Tempering the Milk: Warming the milk slightly before adding it is a game-changer. This prevents thermal shock, which can cause both curdling and lump formation.
Preventing Lumps: Add broth slowly, in stages, whisking thoroughly after each addition. This allows the flour to absorb the liquid evenly.
Fixing Lumps: If lumps form, use an immersion blender or pour the soup through a fine mesh strainer to smooth it out.
Super-Smooth Finish: For restaurant-quality smoothness, always pass the finished soup through a fine mesh strainer.
Thickening Upon Standing: Remember your soup will naturally thicken more as it cools. If using as a condensed substitute, it should be quite thick.
Using a roux, a mixture of cooked fat and flour, is a fundamental technique in French cooking for thickening soups and sauces. Learning how to make a proper roux is key to achieving a silky-smooth texture in your homemade cream of chicken soup.
Serving, Storage & Variations
This versatile cream of chicken soup recipe shines in countless ways. Use it as a perfect substitute for two 10.5 oz cans of condensed soup in your favorite casseroles, creamy pot pies, or savory gravies. For a quick meal, simply serve it hot as a stand-alone soup with crusty bread.
Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Cool completely before refrigerating.
Freezing: This soup freezes beautifully! Cool entirely, then transfer to freezer-safe containers or bags for up to 3 months. Thaw overnight, then reheat gently.
Variations: Experiment by adding fresh herbs like thyme or rosemary. Stir in pre-cooked, shredded chicken for a heartier meal, or incorporate sautéed mushrooms.
Nutrition Information
This nutrition information provides an estimated value per serving for the basic homemade cream of chicken soup recipe, focusing on the base soup only. It does not account for any additional ingredients like extra chicken, vegetables, or specific brand variations. Homemade versions often offer more controlled sodium and fat levels compared to their canned counterparts. This data is provided for informational purposes only.
| Nutrients | Amount per serving |
|---|---|
| Calories | 170 kcal |
| Total Fat | 10g |
| Saturated Fat | 6g |
| Cholesterol | 25mg |
| Sodium | 580mg |
| Total Carbohydrates | 15g |
| Dietary Fiber | 1g |
| Total Sugars | 2g |
| Protein | 5g |
Frequently Asked Questions (FAQ)
Q: Can I make this soup gluten-free?
A: Yes, substitute all-purpose flour with a 1:1 gluten-free blend for excellent results.
Q: How long does homemade cream of chicken soup last?
A: Stored in an airtight container in the refrigerator, this homemade cream of chicken soup recipe stays fresh for 3-4 days.
Q: Can I freeze cream of chicken soup?
A: Yes, it freezes wonderfully! Cool completely, transfer to freezer-safe containers for up to 3 months. Thaw overnight, reheat gently.
Q: What if my soup is too thin?
A: Simmer gently while whisking to reduce liquid. Or, whisk a cornstarch slurry (cornstarch + cold water) into the simmering soup to thicken.
Q: Is this recipe dairy-free adaptable?
A: Use dairy-free butter and unsweetened dairy-free milk (oat or cashew). Texture and richness might vary slightly.
Conclusion
Making your own cream of chicken soup recipe is an incredibly rewarding experience. You gain a versatile, delicious, and healthier alternative to canned versions, all achievable with minimal effort. This easy recipe promises rich, comforting flavors and a wonderfully smooth texture that will enhance countless meals and warm your soul. So ditch the can for good and embrace the undeniable freshness of homemade. Your kitchen, and your taste buds, will undoubtedly thank you for it.
Homemade Cream of Chicken Soup Recipe
Equipment
- medium saucepan
- whisk
- measuring cups and spoons
- microwave
- fine mesh strainer (optional)
Ingredients
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1.5 cups chicken broth
- 1 chicken bouillon cube (optional)
- 1 cup whole milk, warmed
- 1/4 tsp celery salt
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
Instructions
- Microwave the milk for 45 seconds until warm. This helps prevent curdling or lumps later.
- In a medium saucepan, melt the butter over medium heat. Let it foam for about 3 minutes.
- Whisk in the flour continuously for 3–5 minutes until it forms a roux that looks like wet sand. Remove from heat.
- Slowly whisk in 1/3 of the chicken broth until smooth. Repeat with the next 1/3, whisking again until smooth.
- Add the remaining broth, bouillon (if using), warmed milk, and all seasonings. Whisk until fully combined.
- Return to medium heat and bring to a near boil while whisking. Once thickened to your desired consistency, remove from heat.
- Optional: Strain the soup through a fine mesh sieve for an ultra-smooth texture.
- Serve hot or use as a condensed soup substitute. This makes the equivalent of two 10.5 oz cans.
