Homemade Cream of Chicken Soup Recipe
User Reviews
5
Homemade Cream of Chicken Soup Recipe
Description
This recipe produces a creamy chicken soup base starting either with a roux or a quick mixing technique. The roux method involves melting butter and whisking in flour in two stages, then slowly blending in chicken stock and milk, cooking until thick and creamy. The alternative quick method heats chicken stock to boiling, then stirs in a flour-milk mixture until thickened.
Seasonings such as salt, black pepper, onion powder, and garlic powder can be added at the end to taste, providing mild savory flavors while maintaining a smooth texture. The resulting soup is thick, with a velvety consistency suitable for using as a base in casseroles or as a standalone sauce.
Because this soup is made from scratch, it offers control over seasoning and texture, making it suitable for recipes that call for condensed cream of chicken soup. It can be stored refrigerated for up to a week and frozen for longer preservation, with instructions for thawing and reheating included.
This recipe serves as a basic cream soup, interchangeable with canned versions in other dishes, and can be customized with mild spices to match the cook's preference.
Ingredients
Roux Method
- 3 tablespoons butter salted or unsalted, based on preference
- 1/4 /4 cup all-purpose flour (divided), regular, whole-wheat, or gluten-free
- 3 cups (24 ounces) chicken stock homemade or store-bought, or broth
- 1 cup milk whole, half and half, cream, or favorite dairy-free milk
- 1/2 /2 teaspoon kosher salt
- 1/2 /2 teaspoon black pepper ground
- 1/4 /4 teaspoon onion powder optional
- 1/4 /4 teaspoon garlic powder optional
Quick and Easy Method
- 3 cups chicken stock homemade or store-bought, or broth
- 1/4 /4 cup all-purpose flour regular, whole-wheat, or gluten-free
- 1 cup milk whole, half and half, cream, or favorite dairy-free milk
- 1/2 /2 teaspoon kosher salt
- 1/2 /2 teaspoon black pepper ground
- 1/4 /4 teaspoon onion powder optional
- 1/4 /4 teaspoon garlic powder optional
Instructions
Roux Method
- Heat butter in a medium saucepan over low heat until melted. Whisk in 2 tablespoons of flour and whisk until smooth. Continue to cook, whisking frequently, until a light sandy color, about 4 to 5 minutes.
- Add remaining flour to the butter mixture. Whisk until well combined. Add chicken stock and milk to butter mixture slowly, about 1 cup at a time, whisking constantly until smooth. Bring to a simmer and cook for about 15 minutes, until it is thick and creamy.
- Remove from the heat and stir in salt, pepper and onion and garlic powder, if using.
Quick and Easy Method
- Bring chicken stock to boil in a large saucepan set over medium-high heat.
- Whisk together the flour and milk until the flour has completely dissolved in the milk. When the chicken stock has reached a rolling boil, slowly whisk the flour mixture into the boiling chicken stock, whisking constantly. Cook until the cream of chicken soup has thickened, about 8 more minutes.
- Remove from the heat and stir in salt, pepper, onion, and garlic powder, if using.
Notes
- Store the soup in an airtight container in the refrigerator for up to one week.
- Freeze cooled soup in freezer-safe containers for up to two months.
- To use from frozen, thaw overnight in the refrigerator and bring to room temperature before use or defrost gradually in the microwave stirring every 20 seconds.
- Use 2 cups of this homemade soup as a substitute for one can of condensed cream of chicken soup in recipes.
- This soup can replace canned condensed cream of chicken soup in any recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cups
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 206kcal | 10% |
| Carbohydrates | 15g | 5% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 35mg | 12% |
| Sodium | 926mg | 39% |
| Potassium | 295mg | 6% |
| Fiber | 0.3g | 1% |
| Sugar | 6g | 12% |
| Vitamin A | 367IU | 7% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 160mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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