Cream of Chicken Soup Recipe
User Reviews
5
Cream of Chicken Soup Recipe
Description
The recipe balances butter and flour to create a roux, cooked until it reaches a wet sand consistency, which forms the thickening base. Gradually adding chicken broth, bouillon, and warm milk while whisking prevents lumps and achieves a creamy soup with subtle chicken flavor. The seasoning mix of celery salt, onion powder, garlic powder, salt, and black pepper rounds out the taste.
The soup thickens near boiling and continues to thicken after removing from heat, achieving a texture suitable for a condensed cream soup replacement. Passing it through a fine mesh strainer further smooths the texture, useful for recipes needing a creamy liquid base. Its flavor and consistency allow it to substitute commercially condensed soups in casseroles or sauces.
Storage in the refrigerator or freezer is possible, though slight separation may occur and can be corrected by whisking. Adjustments in sodium can be made by selecting unsalted butter or reduced-sodium broth and bouillon. This soup is not suitable for canning because it contains dairy.
Ingredients
- 4 Tablespoons butter
- ½ cup flour 2 tablespoons
- 2 cups chicken broth
- 1 chicken bouillon cube or 1 teaspoon Better Than Bouillon. (Optional- see notes.)
- 1 cup milk preferably whole but any kind works
- 1/3 teaspoon celery salt
- 1/3 teaspoon onion powder
- 1/3 teaspoon garlic powder
- 1/3 teaspoon salt
- 1/3 teaspoon black pepper
Instructions
- Note: It’s important to whisk continuously throughout this process to ensure the smoothest possible consistency.
- Temper the milk by microwaving it for 45 seconds. This prevents curdling but also prevents lumps from forming when it’s added. Set aside.
- Melt the butter in a saucepan over medium heat. Let it fully melt and wait until it starts to foam, about 3 minutes.
- Gradually add the flour, whisk continuously for 3-5 minutes, until it’s the consistency of wet sand. Remove from heat.
- Add 1/3 of the chicken broth and whisk well. Add 1/3 more, whisk well.
- Add the remaining chicken broth, chicken bouillon, warm milk, and seasonings, whisk continuously.
- Return to heat and bring to a near boil. Continue to whisk until it begins to get very thick. Immediately remove from heat.
- Soup will continue to thicken upon standing.
- If possible, run the mixture through a fine mesh strainer for a super-smooth consistency.
- Use as a direct substitute for condensed cream of chicken soup, this recipe makes enough for two (10.5 oz.) cans.
Notes
- Chicken bouillon enhances flavor, especially when store-bought broth is used instead of homemade stock.
- Reducing sodium is possible by using unsalted butter and reduced sodium broth and bouillon; adjust added salt accordingly.
- Refrigerate the soup up to 1 week or freeze up to 4 months in suitable containers; whisk well after reheating to recombine separation.
- This recipe cannot be canned due to the dairy content.
- Consider trying a homemade condensed cream of mushroom soup as another versatile base.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cans
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Calories | 434kcal | 22% |
| Carbohydrates | 38g | 13% |
| Protein | 9g | 18% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 72mg | 24% |
| Sodium | 2008mg | 84% |
| Potassium | 391mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 897IU | 18% |
| Vitamin C | 16mg | 18% |
| Calcium | 165mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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