Cream of Chicken Soup
This homemade Cream of Chicken Soup transforms simple pantry ingredients into a velvety, flavorful base that outshines anything you'll find in a can. Using a classic French roux technique, real butter, and quality chicken broth, this recipe is ready in just 20 minutes and serves as the perfect replacement for condensed canned soup in casseroles, pot pies, and countless comfort food classics — with far less sodium and no preservatives.
Equipment
- Medium saucepan - 2-3 quart capacity
- Wire whisk - Balloon style works best
- Measuring cups
- Measuring spoons
- Wooden spoon - For stirring
- Fine-mesh strainer - (optional) for extra smooth texture
- Storage containers - For freezing or refrigerating
Ingredients
For the Cream of Chicken Soup
- 1/4 cup unsalted butter - 56g; cut into small pieces if cold
- 1/3 cup all-purpose flour - 42g; use gluten-free blend for GF version
- 1 cup chicken broth or stock - 240ml; low-sodium recommended
- 1 cup whole milk or half-and-half - 240ml; warmed to room temperature
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp black pepper
- 1/4 tsp salt - Adjust to taste; reduce if using salted broth
- 1/8 tsp celery seed - Optional; adds authentic flavor
- 2 tbsp chicken bouillon or bouillon cubes - Optional; use 2 cubes; adds deeper chicken flavor
Instructions
- Measure all ingredients and have them within easy reach. Microwave the milk for 45 seconds to bring it to room temperature — this prevents lumps and curdling when added to the hot roux.
- Melt butter in a medium saucepan over medium-low heat until it foams (2–3 minutes), then gradually sprinkle in the flour while whisking constantly. Cook the roux for 3–5 minutes, whisking continuously, until it resembles wet sand and turns light golden — do not let it brown.
- Reduce heat to low and very slowly pour in the chicken broth a few tablespoons at a time, whisking vigorously after each addition to prevent lumps. If using bouillon, add now and whisk until completely dissolved.
- While whisking continuously, slowly pour in the warmed milk, then add the garlic powder, onion powder, black pepper, salt, and celery seed. Increase heat to medium and bring to a gentle simmer.
- Reduce heat to medium-low and cook for 2–3 minutes, whisking frequently, until the soup coats the back of a spoon. Adjust consistency with additional milk or broth if too thick, or simmer 1–2 minutes longer if too thin.
- Remove from heat and let cool for 5–10 minutes before using in a recipe, or cool completely before transferring to airtight containers. For an ultra-smooth texture, strain through a fine mesh strainer before storing.
Notes
- Warm your milk: This is the single most important tip — cold milk hitting a hot roux creates instant lumps that are nearly impossible to whisk out. Microwave milk for 45 seconds before adding.
- Don't rush the roux: Cook the butter-flour mixture for 3–5 full minutes to eliminate the raw flour taste. The roux should look like wet sand and smell slightly nutty.
- Substitution for canned soup: This recipe equals approximately two 10.5-oz cans of condensed cream of chicken soup. Use about 1¼ cups as a substitute for one can.
- Dairy-free option: Use dairy-free butter and unsweetened oat milk or almond milk. Texture will be slightly different but still works well in recipes.
- Gluten-free option: Substitute a 1:1 gluten-free all-purpose flour blend for regular flour.
- Refrigerator storage: Cool completely and store in an airtight container for up to 5–7 days. The soup will thicken as it chills — thin with a splash of milk or broth when reheating.
- Freezer storage: Freeze in portions matching standard soup can sizes (about 1¼ cups each) for up to 3–4 months. Thaw overnight in the refrigerator before using.
- Make it a full soup: Add 1–2 cups additional chicken broth, 1–2 cups cooked shredded chicken, and your choice of vegetables (carrots, celery, peas, or corn) and simmer until tender.
- Flavor variations: For cream of mushroom, sauté 8 oz sliced mushrooms in the butter before adding flour. For cream of celery, add ½ cup finely diced cooked celery and increase celery seed to ¼ tsp.
- Reheating tip: If the soup separates after storage, simply whisk vigorously while reheating over medium-low heat — it will come back together.
Nutrition
Serving: 1Serving (½ cup)Calories: 170kcalCarbohydrates: 11gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 420mgPotassium: 180mgSugar: 3gVitamin A: 8IUCalcium: 8mgIron: 4mg
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