Cream of Chicken Soup Recipe
If you have been searching for a rich, velvety, and comforting homemade version of a pantry classic, you are in for a treat with this Cream of Chicken Soup Recipe. This recipe whips up a luscious, creamy soup base in just 15 minutes, made from simple ingredients you likely already have on hand. It’s perfect for casseroles, as a soup on its own, or whenever you crave that classic creamy chicken flavor without any of the preservatives or additives found in canned versions. Once you master this, you’ll wonder how you ever cooked without it!
Ingredients You’ll Need
These essentials come together beautifully to create that rich, silky texture and deeply satisfying flavor you expect from a great cream of chicken soup. Each ingredient has its own role, whether it’s adding creaminess, body, or the perfect savory balance.
- Butter (4 Tablespoons): The base fat that melts smoothly and creates that luscious, velvety mouthfeel.
- Flour (½ cup + 2 Tablespoons): Acts as a thickening agent to give the soup its creamy, hearty consistency without clumps.
- Chicken Broth (2 cups): Brings authentic savory chicken flavor and moisture to the soup base.
- Chicken bouillon cube or 1 teaspoon Better Than Bouillon (Optional): This ingredient boosts the depth of chicken flavor, especially if your broth is mild.
- Milk (1 cup): Using whole milk is ideal for richness, but any kind works; it adds creaminess without heaviness.
- Celery Salt (1/3 teaspoon): Subtly enhances savory notes with a hint of celery’s aromatic flavor.
- Onion Powder (1/3 teaspoon): Adds a gentle sweetness and complexity to the soup.
- Garlic Powder (1/3 teaspoon): Offers a mild bite and warming depth to the savory profile.
- Salt (1/3 teaspoon): Balances all the flavors, ensuring nothing tastes flat.
- Pepper (1/3 teaspoon): Adds a touch of gentle heat and spice to keep things interesting.
How to Make Cream of Chicken Soup Recipe
Step 1: Temper the Milk
First, warm your milk in the microwave for about 45 seconds. This temperatur adjustment prevents curdling when you add it to the hot mixture later and helps keep your soup super smooth without lumps—trust me, this little trick makes a huge difference.
Step 2: Melt the Butter
In a medium saucepan over medium heat, melt your butter slowly. Let it foam gently for about 3 minutes—this foaming is key as it prepares the fat for the flour, which creates the roux, the thickening backbone of your soup.
Step 3: Whisk in the Flour
Gradually add the flour to the melted butter, whisking continuously for 3 to 5 minutes. You’re aiming for a ‘wet sand’ texture, which means the flour is cooked through but not browned. This step removes the raw flour taste and ensures smoothness later on.
Step 4: Add the Chicken Broth in Portions
Slowly pour in one-third of your chicken broth while whisking vigorously to prevent lumps. Repeat with another third, whisking well each time—which helps keep the consistency even and creamy.
Step 5: Combine Remaining Ingredients
Add the final third of broth along with the chicken bouillon (if using), warmed milk, and all the seasonings—celery salt, onion powder, garlic powder, salt, and pepper. Whisk non-stop to blend everything perfectly and prepare it for the final cooking stage.
Step 6: Heat Until Thickened
Return the saucepan to the heat and bring your soup base to a near boil, whisking constantly. You’ll notice it begins to thicken nicely; at this stage, remove it immediately to prevent over-thickening or burning. The soup will continue to thicken as it cools, so patience is key here.
Step 7: Strain for Silky Smoothness (Optional)
If you want to elevate this Cream of Chicken Soup Recipe to restaurant quality, push it through a fine mesh strainer. This step removes any tiny lumps or flour residues for an ultra-smooth texture that feels indulgent with every spoonful.
How to Serve Cream of Chicken Soup Recipe
Garnishes
Though this cream of chicken soup base is typically used in recipes, you can enjoy it as a cozy bowl on its own! Garnish with freshly chopped parsley or chives to add a splash of color and a fresh, herbal note that contrasts beautifully with its creamy richness.
Side Dishes
This soup pairs wonderfully with crusty bread or a warm, buttery biscuit to soak up every last drop. Light salads with a vinaigrette provide a nice contrast to the soup’s creaminess and round out the meal perfectly.
Creative Ways to Present
Use this Cream of Chicken Soup Recipe as a luxurious sauce over steamed veggies or cooked chicken breasts. You can also mix it into casseroles or pot pies to add homemade charm to classic comfort dishes—its versatility is truly unbeatable!
Make Ahead and Storage
Storing Leftovers
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Before sealing, let it cool to room temperature to keep the texture intact and food-safe.
Freezing
This soup freezes well, making it a great make-ahead staple. Transfer cooled soup to freezer-friendly containers, leaving some headspace as it expands. It will keep its flavor and creaminess for up to 2 months in the freezer.
Reheating
When ready to enjoy again, thaw overnight in the fridge or gently reheat on the stove over low heat. Stir frequently to prevent sticking and to regain that perfect silky texture. You can add a little extra milk or broth if it thickens too much during storage.
FAQs
Can I use skim milk instead of whole milk?
Absolutely! While whole milk provides the richest texture and flavor, skim or lower-fat milks will still work fine. Just be aware the soup might be slightly less creamy but still delicious.
Is it necessary to use chicken bouillon?
The bouillon adds a deeper chicken flavor but is optional. If your chicken broth is flavorful enough, you can skip it or reduce the salt accordingly.
Can I make this soup vegan or dairy-free?
For a dairy-free version, substitute butter with a plant-based alternative and use almond milk or another non-dairy milk. You would also want to swap chicken broth for vegetable broth and omit the bouillon or use a vegetarian alternative.
Why is continuous whisking important?
Constant whisking prevents lumps and ensures the flour cooks evenly, producing a silky smooth texture. It’s a small effort for a massive payoff in soup quality!
How can I thicken the soup if it’s too thin?
If your soup is thinner than desired, mix a tablespoon of flour or cornstarch with cold water and whisk it into the simmering soup until it thickens to your liking. Always add thickening agents gradually to avoid over-thickening.
Final Thoughts
I truly hope you enjoy making and savoring this Cream of Chicken Soup Recipe as much as I do. It’s a wonderful way to bring comfort and homemade goodness to any meal with minimal fuss and maximum flavor. Once you get the hang of it, this recipe will become an indispensable part of your cooking repertoire—giving you that warm, home-cooked feeling any day of the week!
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Cream of Chicken Soup Recipe
- Total Time: 15 minutes
- Yield: 2 cups (equivalent to two 10.5 oz cans) 1x
Description
This homemade Cream of Chicken Soup recipe is a smooth, flavorful alternative to canned condensed soup. Made with simple ingredients like butter, flour, chicken broth, and milk, it comes together quickly on the stovetop, making it perfect for casseroles or as a creamy base for various dishes. The soup is thickened with a roux and seasoned with celery salt, onion powder, garlic powder, salt, and pepper to deliver classic comforting taste without any unnecessary additives.
Ingredients
Base Ingredients
- 4 Tablespoons Butter
- ½ cup + 2 Tablespoons Flour
- 2 cups Chicken Broth
Seasonings
- 1 chicken bouillon cube (or 1 teaspoon Better Than Bouillon, optional)
- 1/3 teaspoon celery salt
- 1/3 teaspoon onion powder
- 1/3 teaspoon garlic powder
- 1/3 teaspoon salt
- 1/3 teaspoon pepper
Dairy
- 1 cup milk (preferably whole milk, but any kind works)
Instructions
- Temper the milk: Microwave the milk for 45 seconds to warm it slightly. This step prevents curdling and helps the soup remain smooth when the milk is added to the hot mixture. Set aside once warmed.
- Melt the butter: In a saucepan over medium heat, melt the butter completely. Allow it to foam, which should take about 3 minutes, to get the perfect base for the roux.
- Make the roux: Gradually whisk in the flour to the melted butter. Keep whisking continuously for 3-5 minutes until the mixture resembles wet sand in texture and loses the raw flour taste. Remove the saucepan from heat at this point.
- Add chicken broth gradually: Pour in one-third of the chicken broth and whisk well to combine. Repeat with another third of the broth, whisking thoroughly each time.
- Incorporate remaining liquid and seasonings: Add the final third of chicken broth along with the chicken bouillon (if using), the warmed milk, and all the seasonings (celery salt, onion powder, garlic powder, salt, and pepper). Whisk continuously to ensure everything is fully integrated.
- Cook until thickened: Return the pan to medium heat and bring the mixture to a near boil while whisking constantly. The soup will thicken significantly. Remove from heat immediately once the desired thickness is achieved.
- Optional straining: For an ultra-smooth texture, you may pass the soup through a fine mesh strainer before using.
- Use as needed: The soup will continue to thicken as it stands. This recipe yields enough to substitute for two 10.5 oz cans of condensed cream of chicken soup in any recipe.
Notes
- Whisk continuously during cooking to avoid lumps and achieve a smooth texture.
- Tempering the milk prevents curdling and promotes a creamy soup.
- Using whole milk adds richness, but any milk variety works.
- Chicken bouillon cube or Better Than Bouillon is optional but enhances depth of flavor.
- If you want a thicker soup, you can cook it slightly longer, but watch carefully to avoid burning.
- This homemade version is a healthier, preservative-free substitute for canned condensed soup and can be frozen for later use.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup Base
- Method: Stovetop
- Cuisine: American
