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Cream of Chicken Soup Recipe

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3.9 from 1 review

This homemade Cream of Chicken Soup recipe serves as a perfect substitute for condensed cream of chicken soup, providing a comforting, rich flavor ideal for casseroles and soups. Easy to prepare and freezer-friendly, it uses simple pantry staples and fresh ingredients to bring that classic creamy texture without any preservatives.

Ingredients

Base

  • 4 Tablespoons Butter
  • ½ cup + 2 Tablespoons Flour

Liquids

  • 2 cups Chicken Broth
  • 1 cup Milk (preferably whole, but any kind works)

Seasonings

  • 1 chicken bouillon cube or 1 teaspoon Better Than Bouillon (optional)
  • ⅓ teaspoon Celery Salt
  • ⅓ teaspoon Onion Powder
  • ⅓ teaspoon Garlic Powder
  • ⅓ teaspoon Salt
  • ⅓ teaspoon Black Pepper

Instructions

  1. Temper the Milk: Microwave the milk for 45 seconds to warm it up, which prevents curdling and lumps when added later. Set aside.
  2. Melt Butter: Place butter in a saucepan over medium heat. Allow it to fully melt and foam, approximately 3 minutes.
  3. Create Roux: Gradually whisk in the flour continuously for 3-5 minutes until the mixture resembles wet sand in texture. Remove from heat.
  4. Add Chicken Broth: Pour in one-third of the chicken broth and whisk thoroughly, then add another third and whisk again.
  5. Add Remaining Ingredients: Incorporate the last third of chicken broth, chicken bouillon (if using), tempered milk, and all seasonings. Whisk continuously to combine.
  6. Cook Until Thickened: Return the mixture to heat and bring it close to a boil. Whisk constantly until it thickens significantly, then immediately remove from heat.
  7. Strain (Optional): For an ultra-smooth finish, strain the soup through a fine mesh strainer.
  8. Use and Store: Use as a direct substitute for two 10.5 oz cans of condensed cream of chicken soup. Refrigerate up to 1 week or freeze up to 4 months. Stir well after reheating.

Notes

  • Using chicken bouillon enhances the concentrated chicken flavor, especially when using store-bought broth instead of homemade stock.
  • To reduce sodium, opt for unsalted butter, reduced-sodium broth, reduced-sodium bouillon, or omit added salt.
  • This soup is freezer-friendly but cannot be canned due to dairy content.
  • Reheating may cause slight separation; simply whisk to recombine.
  • Store in freezer-safe containers for best preservation.
  • Try pairing this recipe with a homemade condensed cream of mushroom soup for versatile cooking.

Find it online: https://marthatasty.com/cream-of-chicken-soup-recipe/