Homemade Cream of Chicken Soup Recipe
User Reviews
5
Homemade Cream of Chicken Soup Recipe
Description
Homemade Cream of Chicken Soup Recipe combines a few basic pantry ingredients to create a classic creamy soup base. Butter and all-purpose flour are melted and whisked together to form a roux, which is gently cooked until bubbling. Chicken broth and milk are then incorporated, and constant whisking prevents lumps while encouraging the mixture to thicken without boiling. The resulting cream soup has a smooth, velvety texture and mild flavor due to the simple seasoning with salt and black pepper.
The straightforward nature of this homemade version allows you to control the thickness and seasoning, making it versatile for various dishes or serving as a comforting standalone soup. Using either salted or unsalted butter and choosing your preferred type of milk provides options tailored to taste and diet. The method emphasizes slow cooking and whisking to avoid curdling or burning the milk and roux.
This recipe also serves well as a base for other creamy chicken dishes, and can be customized with poultry seasoning or herbs to add complexity. Its simple ingredients and technique make it practical for home cooks wanting a traditional cream soup without canned ingredients.
Ingredients
- 3 tablespoons butter
- 1 tablespoon all-purpose flour
- 1/2 cup chicken broth
- 1/2 cup milk
- salt
- black pepper
Instructions
- Melt the butter in a medium saucepan over medium-low heat.
- Once the butter has melted, whisk flour in until the mixture is well-combined.
- Cook until the flour mixture begins to bubble.
- Whisk in the chicken broth and milk until well-combined.
- Continue cooking, whisking constantly, until the mixture thickens. Do not boil
- Add salt and pepper to taste.
Notes
- Salted butter is preferred but unsalted works if you adjust seasoning accordingly.
- Cornstarch can substitute the flour; increased quantities may be needed for similar thickness.
- Any milk type, including nondairy alternatives like almond milk, can be used but may alter flavor and texture.
- Chicken stock is an acceptable substitute for broth; reduced-sodium varieties allow better salt control.
- Adding herbs or poultry seasoning will give the soup a more herbed flavor profile if desired.
- Nutritional values provided are only estimates and can vary based on ingredient substitutions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 62 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 62kcal | 3% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 16mg | 5% |
| Sodium | 131mg | 5% |
| Potassium | 43mg | 1% |
| Fiber | 0.03g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 217IU | 4% |
| Calcium | 30mg | 3% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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