Welcome to your new kitchen staple: a rich, flavorful homemade cream of chicken soup. Forget about dull, store-bought cans. This recipe transforms simple ingredients into a creamy, comforting base that’s incredibly versatile. You’ll love the fresh taste and smooth texture. It’s perfect on its own or as a foundation for countless family recipes, elevating any dish you create.
Why You’ll Love This Homemade Cream of Chicken Soup
Making your own homemade cream of chicken soup is a game-changer for so many reasons. You get to control exactly what goes into your food, ensuring a wholesome and delicious result every time.
- Superior Fresh Flavor: Experience a richness that canned versions simply cannot match. Fresh ingredients make all the difference.
- No Artificial Ingredients: Say goodbye to preservatives and unnecessary additives. This soup is made with real, simple ingredients you can trust.
- Quick and Simple to Make: Despite its luxurious taste, this recipe comes together in minutes. It’s a perfect beginner-friendly task.
- Versatile Kitchen Staple: Use it as a base for casseroles, a creamy sauce, or enjoy it as a standalone soup. Your culinary possibilities expand instantly.
- Economical and Customizable: Save money by making it yourself, and easily adjust seasonings to perfectly suit your family’s preferences.
Ingredients for Homemade Cream of Chicken Soup
Crafting delicious homemade cream of chicken soup starts with fresh, quality ingredients. You likely have most of these on hand already! This simple list will create a rich and satisfying base for many meals.
- 4 tablespoons unsalted butter
- ½ cup + 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1 chicken bouillon cube (or 1 teaspoon Better Than Bouillon. Optional – see notes.)
- 1 cup whole milk (any kind works, but whole milk yields the creamiest result)
- ⅓ teaspoon EACH: celery salt, onion powder, garlic powder, salt, pepper
Notes & Substitutions
Tailor your homemade cream of chicken soup to your taste and dietary needs with these simple adjustments. Understanding each ingredient’s role helps you achieve the perfect consistency and flavor.
- Butter: Unsalted butter gives you more control over the final sodium level. If using salted, reduce the added salt slightly.
- Flour: To understand the science behind this fundamental technique, explore the principles of culinary thickening agents. All-purpose flour is key for creating the roux, acting as a superb thickening agent. For a gluten-free option, use an equal amount of gluten-free all-purpose flour blend.
- Broth: Low-sodium chicken broth is recommended to prevent your soup from becoming too salty. Homemade broth works wonderfully and adds extra depth of flavor.
- Milk: Whole milk provides the richest, creamiest texture to your soup. Feel free to use 2% or skim milk for a lighter version, or a non-dairy alternative for a dairy-free soup.
- Bouillon: This optional ingredient is a fantastic flavor booster, especially if your broth isn’t super rich. If using Better Than Bouillon, start with a smaller amount and adjust to taste.
- Seasonings: The listed spices are a great starting point. Taste and adjust to your liking; you might want more or less of any spice.
Equipment Needed
Gathering your tools before you begin ensures a smooth cooking process for your homemade cream of chicken soup. You’ll need just a few basic kitchen items to create this creamy delight.
You’ll need a medium saucepan for melting the butter and simmering the soup. A sturdy whisk is essential for creating a smooth roux and preventing lumps. Finally, grab your measuring cups and spoons to ensure precise ingredient amounts. An optional fine-mesh strainer can give you an extra silky consistency.
How to Make Homemade Cream of Chicken Soup (Step-by-Step)
Crafting delicious homemade cream of chicken soup is straightforward with these easy steps. Remember, continuous whisking is key to achieving that perfectly smooth texture. This method guarantees a lump-free and rich result every time you make it.
Note: It’s important to whisk continuously throughout this process to ensure the smoothest possible consistency.
Step 1: Prep & Temper Milk
Gather all your ingredients and have them measured out and ready. This mise en place makes the cooking process much smoother. To prevent curdling and lumps, warm the milk slightly by microwaving it for 45 seconds. Set the warm milk aside until needed.
Step 2: Create the Roux
Melt the 4 tablespoons of butter in a medium saucepan over medium heat. Allow it to fully melt and start to foam, which usually takes about 3 minutes. Gradually add the ½ cup + 2 tablespoons of flour to the melted butter, whisking continuously as you add it. Cook this mixture for 3-5 minutes, still whisking, until it resembles wet sand and turns a light golden color. Remove the saucepan from the heat briefly.
Step 3: Whisk in Broth
Slowly begin adding the chicken broth to the roux. Start by adding about one-third of the 2 cups of chicken broth, whisking vigorously until fully incorporated and smooth. Add another one-third of the broth, whisking well again to prevent any lumps from forming. Finally, add the remaining chicken broth, continuing to whisk until the mixture is uniform.
Step 4: Add Remaining Ingredients
Return the saucepan to the heat. Stir in the warm milk you tempered earlier, along with the celery salt, onion powder, garlic powder, salt, and pepper. If you are using it, add the chicken bouillon cube (or Better Than Bouillon) at this stage as well. Continue to whisk everything together, ensuring all ingredients are well combined.
Step 5: Thicken and Serve
Bring the mixture to a gentle simmer over medium heat, whisking constantly. Continue to whisk until the soup begins to get very thick, reaching your desired consistency. This may take a few minutes. As soon as it thickens, immediately remove the saucepan from the heat. The soup will continue to thicken slightly upon standing. For an extra smooth consistency, you can run the mixture through a fine-mesh strainer, if desired. This recipe makes enough delicious homemade cream of chicken soup to substitute for two 10.5 oz. cans of condensed soup.
Pro Tips for the Best Cream of Chicken Soup
Achieving perfect homemade cream of chicken soup is easy with these simple expert tips. These techniques help ensure a smooth, flavorful, and consistently excellent result every time you cook.
- Whisk Continuously: Always whisk vigorously, especially when adding liquids to the roux. This is the secret to preventing lumps.
- Tempering Milk: Don’t skip warming the milk. It prevents temperature shock that can cause curdling and makes for a smoother consistency.
- Don’t Skip the Roux: The butter and flour roux is crucial for thickening. Cook it long enough to remove the raw flour taste, but not so long it browns.
- Adjust Seasonings: Taste your soup as it simmers and adjust the salt, pepper, and other spices. Everyone’s preference is unique.
- For Extra Smooth: If you prefer an exceptionally silky texture, strain your finished soup through a fine-mesh sieve. This step removes any tiny lumps.
- Soup Thickens as it Cools: Remember that your homemade cream of chicken soup will naturally thicken further as it cools down. Keep this in mind for desired serving consistency.
Serving, Storage, and Recipe Variations
Your versatile homemade cream of chicken soup is ready to transform meals or be enjoyed on its own. It’s easy to store for later use and simple to adapt to various dietary needs and flavor preferences.
Serving Suggestions
This versatile soup serves as an excellent base for many recipes or can be enjoyed as a comforting meal.
- Substitute it directly in any casserole recipe that calls for condensed cream of chicken soup.
- Use it as a rich foundation for other creamy soups, like a chicken and wild rice soup.
- Pour it warm over freshly baked biscuits or toast for a simple, hearty meal.
- Enjoy a warm bowl on its own, perhaps with a sprinkle of fresh parsley or a side of crusty bread.
Storage Tips
Proper storage ensures your homemade cream of chicken soup remains fresh and ready for your next culinary creation.
- Refrigerate any leftovers in an airtight container for up to 3-4 days.
- For longer storage, freeze the soup in freezer-safe containers or bags for up to 3 months.
- Thaw frozen soup in the refrigerator overnight. Reheat gently on the stovetop over low heat, whisking frequently. Add a splash of milk or broth if it’s too thick.
Recipe Variations
Customize your homemade cream of chicken soup to suit different tastes and dietary requirements. These simple tweaks make it even more adaptable.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend to make a gluten-friendly version.
- Dairy-Free: Use your preferred plant-based milk (such as unsweetened almond or oat milk) and a plant-based butter alternative.
- Vegetarian: Simply swap the chicken broth and bouillon for a good quality vegetable broth to create a creamy vegetable base.
- Add Fresh Herbs: Incorporate fresh or dried herbs like thyme, sage, or rosemary during the simmering stage for an added layer of aromatic flavor.
Homemade Cream of Chicken Soup Nutrition
Making homemade cream of chicken soup offers a much fresher and often healthier alternative to store-bought options. A study on the nutritional content of homemade and store-bought meals highlights how homemade options often feature fewer processed ingredients. While exact nutritional values vary based on specific ingredients and brands used, generally, homemade versions contain fewer processed ingredients and less sodium. This recipe creates a rich, creamy base that can be incorporated into many dishes. It provides a good source of energy and fats, primarily from the butter and milk. Enjoy the peace of mind knowing exactly what’s in your food with this delicious base.
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | 250 kcal |
| Total Fat | 18g |
| Saturated Fat | 10g |
| Cholesterol | 45mg |
| Sodium | 380mg |
| Total Carbs | 18g |
| Fiber | 0g |
| Sugars | 4g |
| Protein | 5g |
Nutritional values are approximate and may vary based on specific ingredients and brands used.
Frequently Asked Questions (FAQ)
Got questions about making homemade cream of chicken soup? Here are some common inquiries to help you master this delicious recipe.
- Can I use water instead of broth? While you technically can, using water will significantly reduce the flavor depth of your soup. For the best taste, stick with chicken broth.
- How much does this yield? This recipe makes approximately 20-22 ounces of homemade cream of chicken soup. This is equivalent to about two standard 10.5-ounce cans of condensed soup.
- Can I make this in advance? Absolutely! You can prepare this soup ahead of time and store it in the refrigerator. Just reheat gently on the stovetop when ready to use.
- What if my soup is lumpy? Don’t worry if you get a few lumps! You can easily fix this by passing the soup through a fine-mesh strainer or blending it with an immersion blender until smooth.
- Can I add shredded chicken? Yes, you can stir in cooked, shredded chicken at the very end of the cooking process. This turns your soup base into a heartier, ready-to-eat chicken soup.
Conclusion
Embracing this recipe for homemade cream of chicken soup truly elevates your cooking and simplifies meal preparation. You’ve now mastered a foundational ingredient that is far superior to anything store-bought. Enjoy the peace of mind that comes with knowing exactly what’s in your food, along with the incredibly rich, fresh flavor. Go ahead, give this easy recipe a try tonight and transform your favorite casseroles or enjoy a comforting bowl all on its own!
Creamy Homemade Cream of Chicken Soup
Ingredients
Method
- Warm the milk in the microwave for about 45 seconds to prevent curdling later. Set aside while you prepare the roux.
- Melt the butter in a medium saucepan over medium heat. Whisk in the flour gradually and cook for 3–5 minutes, whisking constantly, until golden and smooth.
- Remove from heat. Gradually add broth in thirds, whisking well between additions to prevent lumps.
- Return the pan to heat. Whisk in the warm milk, celery salt, onion powder, garlic powder, salt, pepper, and optional bouillon. Mix until smooth and uniform.
- Bring soup to a gentle simmer over medium heat. Whisk constantly until thickened to your desired consistency. Remove from heat immediately once thick. Optionally, strain through a fine-mesh sieve for ultra-smooth texture.
Notes
Emily Thompson is a home cook and food enthusiast who believes that great meals bring families together. She loves exploring creative twists on classic American comfort food, always testing new ideas in her kitchen. Emily is passionate about sharing simple, practical recipes and time-saving tips to help busy people enjoy cooking at home. Her approachable style makes every dish accessible, delicious, and perfect for those seeking inspiration for everyday meals and special occasions. Find Emily’s latest creations and kitchen wisdom on yumeasymeals.com.
