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

Scale

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)

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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