Description
This homemade Cream of Chicken Soup recipe is a rich and velvety base perfect for casseroles, soups, and sauces. It uses simple pantry ingredients like butter, flour, chicken broth, and milk, along with seasonings, to create a smooth, creamy soup without any preservatives or additives found in canned versions. Ready in just 15 minutes, it’s a quick, delicious, and healthier alternative to store-bought condensed cream of chicken soup.
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, but any kind works)
Seasonings
- ⅓ teaspoon celery salt
- ⅓ teaspoon onion powder
- ⅓ teaspoon garlic powder
- ⅓ teaspoon salt
- ⅓ teaspoon black pepper
Instructions
- Temper the Milk: Microwave the milk for 45 seconds to warm it up. This step prevents curdling and helps avoid lumps when it’s added later. Set the warm milk aside.
- Melt Butter: In a medium saucepan over medium heat, melt the butter completely. Allow it to melt until it starts to foam, which usually takes about 3 minutes. This creates a flavorful base for the roux.
- Make the Roux: Gradually whisk in the flour to the melted butter. Continue whisking constantly for 3 to 5 minutes until the mixture reaches a wet sand-like texture. Then remove from heat. This step cooks off the raw flour taste.
- Add Chicken Broth Gradually: Slowly add 1/3 of the chicken broth to the roux while whisking vigorously to keep the mixture smooth. Then add another 1/3 of broth and whisk again thoroughly.
- Add Remaining Ingredients: Stir in the remaining chicken broth, chicken bouillon cube (or Better Than Bouillon), the warmed milk, and all the seasonings (celery salt, onion powder, garlic powder, salt, and pepper). Whisk continuously to combine everything well.
- Cook and Thicken: Return the saucepan to medium heat and bring the mixture almost to a boil while whisking constantly. Continue until the soup thickens substantially. Once very thick, immediately remove from heat to avoid scorching.
- Strain for Smoothness (optional): For an ultra-smooth texture, pass the soup through a fine mesh strainer before using. This step is optional but recommended for silky consistency.
- Use or Store: Use this homemade cream of chicken soup as a direct substitute for canned versions in your recipes. This recipe yields about two (10.5 oz) cans worth of condensed soup. Soup will thicken further as it cools.
Notes
- Whisk continuously during the process to avoid lumps and ensure a smooth texture.
- Warming the milk before combining helps prevent curdling and lumps.
- The chicken bouillon cube or Better Than Bouillon is optional but enhances depth of flavor.
- This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Use as a healthier alternative in casseroles, pot pies, and creamy dishes that call for condensed cream of chicken soup.
