If you have ever wished for a homemade alternative to those canned pantry staples, you are going to adore this Cream of Chicken Soup Recipe. It’s wonderfully rich, silky smooth, and packed with just the right balance of herbs and creaminess that makes it perfect not only as a comforting soup but also as a versatile base for casseroles, dips, and so much more. This recipe takes only 15 minutes to make and transforms simple ingredients into something truly special, delivering that classic flavor everyone loves without any of the additives or preservatives. Trust me, once you try this, you’ll never want to reach for a can again!
Ingredients You’ll Need
Every ingredient in this Cream of Chicken Soup Recipe is carefully chosen to build layers of flavor and texture, from silky butter to the perfect touch of seasoning. These essentials come together effortlessly, making the entire process simple yet rewarding. Let’s dive into what you’ll need:
- 4 tablespoons butter: This creates a rich, velvety base and adds delicious depth to the soup.
- ½ cup + 2 tablespoons flour: Responsible for thickening the soup to that comforting creamy texture.
- 2 cups chicken broth: Brings savory flavor and moisture that’s key to this recipe’s authenticity.
- 1 chicken bouillon cube (or 1 teaspoon Better Than Bouillon, optional): Intensifies the chicken flavor for a more robust soup.
- 1 cup milk (preferably whole): Adds smooth creaminess and balances the flavors beautifully.
- â…“ teaspoon each: celery salt, onion powder, garlic powder, salt, pepper: These seasonings provide that classic, comforting aroma and taste.
How to Make Cream of Chicken Soup Recipe
Step 1: Temper the Milk
Start by heating your milk in the microwave for about 45 seconds. This step is crucial to avoid curdling and helps the milk blend seamlessly into your mixture later on, keeping the soup silky smooth and lump-free.
Step 2: Melt the Butter
In a medium saucepan over medium heat, melt the butter completely, allowing it to foam gently for around 3 minutes. This foaming ensures the butter is ready to give your soup that rich, buttery flavor we’re aiming for.
Step 3: Whisk in the Flour
Gradually add the flour to the melted butter, whisking continuously for 3 to 5 minutes. You’re looking for a texture like wet sand—the flour cooks out its raw taste here and forms the base of your creamy thickening agent.
Step 4: Add the Chicken Broth in Portions
Slowly pour in one-third of the chicken broth, whisking vigorously to combine it without lumps, then add another third, whisking again until smooth. This slow incorporation helps maintain the perfect texture.
Step 5: Finish Adding Liquids and Seasonings
Next, add the remaining chicken broth, chicken bouillon (if using), the warm milk, and all your seasonings—celery salt, onion powder, garlic powder, salt, and pepper. Keep whisking continuously so everything melds together beautifully.
Step 6: Heat to Thicken
Return your soup base to the stovetop and gently bring it to a near boil while whisking constantly. You’ll notice it thicken nicely after a few minutes. Immediately remove from heat to prevent over-thickening or scorching—the soup will continue to thicken a bit as it cools.
Step 7: Optional—Strain for Supersmooth Texture
If you really want that classic silky consistency, push the soup through a fine mesh strainer. This step is optional but highly recommended for a perfect, lump-free Cream of Chicken Soup Recipe.
How to Serve Cream of Chicken Soup Recipe
Garnishes
A sprinkle of fresh chopped parsley or chives adds a fresh, vibrant pop of color and flavor, balancing the creamy richness. For a little extra indulgence, a swirl of heavy cream or a few crunchy toasted breadcrumbs can bring delightful texture contrast.
Side Dishes
This soup pairs beautifully with crusty bread, warm biscuits, or even a simple green salad. It makes for a cozy, comforting meal that’s quick and satisfying, especially on chilly days or when you want something familiar and soothing.
Creative Ways to Present
Try pouring your Cream of Chicken Soup Recipe into small ramekins and topping with grated cheese, then broil until bubbly for a delicious, elegant appetizer. Alternatively, use it as a sauce base in casseroles or to create luscious pot pies—versatility is one of the best things about this recipe.
Make Ahead and Storage
Storing Leftovers
Leftover soup can be cooled to room temperature and stored in an airtight container in the refrigerator for up to 3 days. Just give it a good stir before reheating to restore that silky texture.
Freezing
You can freeze this Cream of Chicken Soup Recipe for up to 2 months. Store it in a freezer-safe container, leaving some space for expansion. When defrosting, thaw overnight in the fridge to keep the texture intact.
Reheating
Reheat gently over low to medium heat on the stove, whisking frequently to prevent separation or scorching. Avoid boiling to maintain that luscious creaminess that defines this soup.
FAQs
Can I use low-fat milk instead of whole milk?
Yes, you can substitute with low-fat or even plant-based milk, but keep in mind that whole milk gives the soup its richest and creamiest texture. Using lower-fat options may result in a slightly thinner consistency.
Is it necessary to use chicken bouillon?
Not necessarily. The bouillon cube or paste enhances the depth of chicken flavor, but the soup still tastes delicious without it, especially if your chicken broth is well-flavored.
Can I make this recipe vegan or vegetarian?
This Cream of Chicken Soup Recipe is traditionally chicken-based, but you can adapt it by using vegetable broth and omitting the bouillon. Substitute butter with plant-based margarine and milk with a creamy plant milk, though the flavor and texture will differ.
Can I skip straining the soup?
Absolutely. Straining is optional and mainly done for achieving an extra smooth texture. If you don’t mind a bit of body in your soup, skipping this step saves time and doesn’t compromise taste.
How long does this soup last in the fridge?
For best quality and safety, consume refrigerated soup within 3 days. Always store it in a clean, airtight container to keep it fresh and flavorful.
Final Thoughts
I genuinely hope you give this Cream of Chicken Soup Recipe a try very soon—it’s one of those simple but magical dishes that can truly elevate your everyday cooking. Whether you’re spooning it up as a cozy meal or using it to upgrade casseroles, knowing you’ve made it from scratch adds a special kind of homemade love. Enjoy every creamy, flavorful bite!
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Cream of Chicken Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings (equivalent to two 10.5 oz cans of condensed soup)
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
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
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
- â…“ teaspoon celery salt
- â…“ teaspoon onion powder
- â…“ teaspoon garlic powder
- â…“ teaspoon salt
- â…“ 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.
