Easy Homemade Cream Of Chicken Soup
Easy Homemade Cream of Chicken Soup made from scratch with simple pantry ingredients. A flavorful, creamy alternative to canned soup for casseroles and comfort food.
Making cream of chicken soup from scratch is surprisingly simple and uses basic pantry ingredients you may already have on hand. This homemade version combines butter, flour, chicken base, milk, and simple seasonings to create a rich, creamy soup with plenty of savory flavor.
Canned cream soups are convenient, and there's certainly a time and place for convenience. But making your own cream of chicken soup at home is so easy that it's worth having a homemade version in your recipe collection.
If you love the creamy and comforting texture that canned cream soups add to casseroles, slow-cooker recipes, and other comfort foods, but wish they had a little more flavor and quality, this Easy Homemade Cream of Chicken Soup Recipe is divine.
I wanted a homemade cream of chicken soup that could do everything I love about the canned version (add body, richness, and creaminess to recipes) without relying on a can of condensed soup. It's inexpensive and gives you much more control over the ingredients and flavor.
Best of all, you don't need to make a complicated chicken stock or spend hours simmering a pot of soup. This easy homemade cream of chicken comes together quickly on the stovetop. Once you taste the difference, you may never go back.
Ingredients You Need
- Flour and Butter provides the rich base for the soup and helps create the roux that thickens it.
- Water and Chicken Bouillon offer a savory chicken flavor without requiring homemade chicken stock. Mix bouillon with hot water to dissolve.
- Milk gives the soup its creamy texture and mellows out the concentrated chicken flavor. Make sure to warm in the microwave.
- Seasonings include garlic powder, onion powder, dried thyme, dried rosemary, celery salt, and black pepper. Together, they give this homemade cream of chicken soup a savory, herby flavor.
How To Make Cream Of Chicken Soup
- In a small sauce pot over medium heat melt butter. Once melted, whisk in the flour and you'll start to see bits of soft dough come together. Cook the mixture about 30-seconds whisking constantly.
- Turn the heat down to medium-low and slowly stir in the warmed chicken broth, then add the warmed milk. Continue to whisk until smooth and thick, then stir in the seasonings. Taste for salt and it's ready to enjoy.
Ang's Tips
- Lumps in the soup- If you notice any lumps you can strain the soup through a fine strainer for ultra smoothness.
- Whisk constantly while you slowly add the liquid to create a smooth texture.
- Taste before adding any salt. Chicken base, butter, and celery salt can contribute quite a bit of salt so it's important to add any additional salt after the soup in finished cooking.
Customize The Herbs
The thyme and rosemary give this recipe a classic savory flavor, but you can adjust the amounts depending on what you're making. A little extra black pepper is also delicious if you like a more peppery cream soup.
Why Is My Soup Lumpy?
The soup could be lumpy if the heat is too high, the broth and milk are cold, or there wasn't constant whisking. However, sometimes you can't avoid every little lump. Just strain through a stainer for a smoother texture.
My Soup Is Too Thick
If the soup is too thick just add a splash more milk or broth to thin it out. NOTE: the soup will continue to thicken as it cools.
Storing Soup
Store soup in a sealed container or jar in the refrigerator up to 1 week. Make sure the soup is completely cooled, then place in freezer safe containers and freeze up to 3 months.
How To Use Cream Of Chicken Soup
One of my favorite things about making cream soup from scratch is how useful it is. Once you have this recipe in your kitchen, you can use it in so many different ways and can replace any recipe calling for cream of chicken, cream of celery, or even cream of mushroom soup.
- Chicken Noodle Casserole
- Beef Enchiladas with Smoky Red Sauce
- Easy White Chicken Enchiladas
- Pot Roast With Mushroom Gravy
- Harvest Potatoes
- Creamy and Cheesy Broccoli Casserole
Easy Homemade Cream Of Chicken Soup
Equipment
- small sauce pot
- 2 microwave safe measuring cups
Ingredients
- ¼ cup salted butter
- ½ cup all-purpose flour
- 2 cups hot tap water
- 2 teaspoon better than bouillon chicken base, low sodium see notes below
- 1 cup milk, 2% or whole milk
- ¼ teaspoon each: garlic powder, onion powder, dried thyme, dried rosemary, celery salt
- ½ teaspoon ground black pepper
- kosher salt to taste I did not need to add any salt to mine
Instructions
- Combine hot tap water with chicken bouillon and stir to dissolve. Set aside.
- In a microwave safe measuring cup heat milk for 30-45 seconds to warm through. Set aside.
- Heat sauce pot to medium heat. Add butter and melt until lightly bubbling.
- While whisking, gradually sprinkle in the flour and continue to whisk for 30-seconds to cook out the raw flour taste. The butter and flour combined should look like small crumbles.
- Turn the heat to medium-low and slowly pour in the warmed chicken broth while whisking at the same time to incorporate, then whisk in the warmed milk.
- Continue to whisk until the mixture starts to thicken, about 2-3 minutes.
- Whisk in seasonings and herbs. Continue to whisk 1 more minute to allow the flavors to blend.
- Remove from the heat and taste for salt or other seasonings you might want to adjust.
Notes
Nutrition
Note: Some of the links on my website are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission at no extra charge to you.
