Homemade Cream of Chicken Soup Recipe
Introduction
Homemade Cream of Chicken Soup is a versatile and comforting base that elevates many dishes with its rich, creamy texture and savory flavors. Making it from scratch is quick and easy, avoiding the preservatives and additives found in canned versions. This recipe will become a staple for soups, casseroles, and sauces.
Ingredients
- 3 tablespoons butter
- 3-4 tablespoons flour
- 1/2 cup milk, half and half, or cream
- 1/2 cup chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon poultry seasoning
Instructions
- Step 1: In a small saucepan, melt the butter over medium heat until hot but not browned.
- Step 2: Sprinkle the flour over the melted butter and whisk continuously to incorporate. Cook for about one minute to remove the raw flour taste; the mixture will thicken.
- Step 3: Slowly whisk in the milk and chicken broth over low heat, ensuring the mixture stays smooth.
- Step 4: Stir in the salt, onion powder, garlic powder, and poultry seasoning. Continue whisking until the soup thickens to the consistency of canned cream soup.
- Step 5: Remove from heat. Use immediately in your recipe or allow to cool before storing.
Tips & Variations
- For a richer soup, use heavy cream instead of milk.
- Adjust the thickness by adding more broth or milk to reach your desired consistency.
- Substitute poultry seasoning with fresh herbs like thyme and sage for a fresher taste.
Storage
Store the homemade cream of chicken soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. You can also freeze it for up to 2 months; thaw in the refrigerator overnight before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup dairy-free?
Yes, substitute the butter with a dairy-free fat like olive oil or coconut oil, and use a plant-based milk such as almond or oat milk. Make sure the chicken broth is also dairy-free.
Can I use this as a base for other cream soups?
Absolutely. This simple cream soup base can be adapted by adding pureed vegetables, mushrooms, or cooked chicken to create cream of mushroom, cream of broccoli, or other cream soups.
PrintHomemade Cream of Chicken Soup Recipe
This homemade cream of chicken soup recipe is a rich and creamy base made from simple pantry ingredients, perfect for adding depth and flavor to casseroles, sauces, and other dishes. Made with butter, flour, milk, chicken broth, and classic seasonings, it offers a comforting alternative to canned soups, allowing full control over quality and taste.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: About 1 cup 1x
- Category: Sauce/Soup Base
- Method: Stovetop
- Cuisine: American
Ingredients
Ingredients
- 3 Tablespoons butter
- 3–4 Tablespoons flour
- 1/2 cup milk, half and half, or cream
- 1/2 cup chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon poultry seasoning
Instructions
- Melt Butter: In a small saucepan, melt the butter over medium heat until fully liquid and starting to get hot.
- Add Flour: Sprinkle the flour over the melted butter and whisk continuously to combine into a thick roux. Cook for about one minute to remove the raw flour taste and lightly toast it.
- Add Liquid and Seasonings: Gradually whisk in the milk (or half and half or cream) and chicken broth over low heat to prevent lumps. Add salt, onion powder, garlic powder, and poultry seasoning while stirring continuously.
- Simmer and Thicken: Continue whisking the mixture for a few minutes as it thickens to a creamy soup-like consistency similar to commercial cream of chicken soup. Add more liquid if a thinner consistency is desired.
- Finish: Remove from heat once thickened. Let cool if using later, or incorporate immediately into your recipe.
Notes
- Use choice of milk, half and half, or cream depending on desired richness.
- Adjust seasoning amounts to taste or based on recipe requirements.
- The roux step is critical to avoid a raw flour taste and to properly thicken the soup.
- This homemade version can replace canned cream of chicken soup in any recipe one-to-one.
- Store leftovers in an airtight container in the refrigerator and use within 3-4 days.
Keywords: homemade cream of chicken soup, cream of chicken, soup base, chicken soup, roux, creamy soup
