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A rustic bowl of homemade cream of chicken soup, garnished with fresh rosemary, served with crusty bread and antique utensils on a checkered cloth.

Creamy Homemade Cream of Chicken Soup

Ditch the can and make your own rich, flavorful cream of chicken soup from scratch! This homemade version is smooth, fresh, and perfect as a cozy bowl or base for casseroles.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Base, Condiment, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 1/2 cup + 2 tbsp all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 chicken bouillon cube or 1 tsp Better Than Bouillon (optional)
  • 1 cup whole milk (warmed)
  • 1/3 tsp celery salt
  • 1/3 tsp onion powder
  • 1/3 tsp garlic powder
  • 1/3 tsp salt
  • 1/3 tsp black pepper

Method
 

  1. Warm the milk in the microwave for about 45 seconds to prevent curdling later. Set aside while you prepare the roux.
  2. 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.
  3. Remove from heat. Gradually add broth in thirds, whisking well between additions to prevent lumps.
  4. 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.
  5. 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

Tempering the milk prevents curdling and ensures a smooth texture. This makes roughly the same amount as two 10.5 oz. cans of condensed soup. Strain for a silky-smooth finish, or stir in cooked shredded chicken for a heartier bowl.