Homemade Cream of Chicken Soup Recipe

Homemade cream of chicken soup made with simple ingredients like chicken broth, milk, and butter. Perfect as a base for casseroles, pot pies, and soups. Easy-to-make, rich in flavor, and free of preservatives, this recipe is a great alternative to store-bought condensed soup.

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 (preferably whole, but any type works)
• ⅓ teaspoon celery salt
• ⅓ teaspoon onion powder
• ⅓ teaspoon garlic powder
• ⅓ teaspoon salt
• ⅓ teaspoon pepper

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Instructions:

1. Prepare the Milk: Temper the milk by microwaving it for 45 seconds. This step helps prevent curdling and reduces the risk of lumps when it is added to the soup. Set aside.
2. Melt the Butter: In a medium saucepan over medium heat, melt the butter until it starts to foam, about 3 minutes.
3. Incorporate the Flour: Gradually whisk in the flour, stirring continuously for 3-5 minutes until the mixture resembles wet sand. Remove the saucepan from the heat.
4. Add the Broth: Slowly pour in ⅓ of the chicken broth while whisking vigorously to prevent lumps. Repeat with the next ⅓, and then the final ⅓. Continue whisking until smooth.
5. Combine Remaining Ingredients: Add the chicken bouillon (if using), tempered milk, and all seasonings. Whisk thoroughly to combine.
6. Thicken the Soup: Return the saucepan to the heat and bring the mixture close to a boil while whisking constantly. Once it thickens significantly, remove it from the heat immediately. Note that the soup will continue to thicken as it cools.
7. Optional Final Step: For an ultra-smooth consistency, pass the soup through a fine mesh strainer.
8. Use or Store: This recipe yields the equivalent of two (10.5 oz.) cans of condensed cream of chicken soup. Use as a direct substitute in recipes or store in an airtight container in the refrigerator for up to 3 days.

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Why You’ll Love This Recipe

• Fresh and Flavorful: Homemade soup with no preservatives and customizable seasoning.
• Versatile: Perfect for casseroles, sauces, or as a base for soups.
• Cost-Effective: Uses pantry staples to create a kitchen essential at a fraction of store-bought prices.

Tips

• Whisk continuously to ensure a smooth texture and prevent burning.
• Use warm milk to avoid curdling and lumps.
• For a richer flavor, use whole milk and Better Than Bouillon.

Variations and Substitutions

• Replace chicken broth with vegetable broth for a vegetarian version.
• Use gluten-free flour for a gluten-free option.
• Add fresh herbs like thyme or parsley for added flavor.
• Substitute milk with almond or oat milk for a dairy-free version.

FAQs

1. Can I freeze this soup?
   Yes, let it cool completely and store it in an airtight container. Freeze for up to 3 months. Thaw in the refrigerator overnight and whisk well when reheating.
2. How long can I store this in the fridge?
   Store in the refrigerator for up to 3 days in an airtight container.
3. Can I double the recipe?
   Absolutely! Just ensure you use a larger saucepan and whisk consistently to maintain a smooth texture.

Serving and Suggestions

• Use in casseroles, pot pies, or creamy pasta dishes.
• Serve as a comforting soup with crusty bread or crackers.
• Mix with cooked vegetables or shredded chicken for a hearty meal.

This easy homemade cream of chicken soup recipe offers rich flavor and versatility, making it a must-have for your favorite dishes!