5.0 from 792 votes
Cream of Chicken Soup Recipe
This homemade Cream of Chicken Soup recipe is a direct substitute for condensed soup and adds comforting home cooked flavor to your favorite casseroles and soups. It's also freezer-friendly and easy to make!
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 2 cans
Calories: 434 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 4 Tablespoons butter
- ½ cup + 2 Tablespoons Flour
- 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 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.
Cup of Yum
Notes
- Adding chicken bouillon to the mix help match the concentrated chicken flavor found in condensed soups. This is especially helpful if store-bought chicken broth (such as Swanson), is used instead of homemade chicken stock.
- Reducing Sodium: You can use unsalted butter and reduced sodium chicken broth and bouillon to lower the salt content. You can also refrain from adding salt as a seasoning.
- Storage:
- Be sure to try my homemade condensed cream of mushroom soup next!
- Refrigerate for up to 1 week or freeze for up to 4 months. Mixture may separate slightly once reheated but whisking will correct that.
- I recommend storing these in freezable soup containers.
- This soup cannot be canned as it contains dairy.
Nutrition Information
Calories
434kcal
(22%)
Carbohydrates
38g
(13%)
Protein
9g
(18%)
Fat
28g
(43%)
Saturated Fat
17g
(85%)
Cholesterol
72mg
(24%)
Sodium
2008mg
(84%)
Potassium
391mg
(11%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
897IU
(18%)
Vitamin C
16mg
(18%)
Calcium
165mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2cans
Amount Per Serving
Calories 434
% 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.