Cream of Chicken Soup
This is a homemade version of the canned condensed Cream of Chicken Soup and I think it taste so much better. There’s just something comforting about “homemade” versus store bought and it also brings about such a sense of accomplishment of “I made this”.
Color variations
My soup doesn’t have that yellowy look due to added colors, but if you want that appearance, you’ll need to purchase chicken broth with the dark yellow color added. I also used goats milk to make my Cream of Chicken Soup, since I’m lactose intolerant, but don’t have issues with goats milk. I feel goats milk gives a much deeper, richer and creamier flavor. I keep a package of dried goats milk in the pantry so I only make up what I need, when I need it. Of course you can use regular cows milk or dairy-free milk to make this recipe as well. I like using whole milk, but 2% will work too.
Make ahead & Storage options
This recipe makes approximately 2 1/2 cups of Cream of Chicken Soup or the equivalent of two 10.5 oz cans. You can make the Cream of Chicken Soup ahead of time, or keep any leftovers, stored in an airtight container in the refrigerator for up to 1 week. You can also freeze it for up to 4 months. If you freeze the Cream of Chicken Soup, allow the soup to cool down completely and then transfer to a freezer safe container. Allow the soup to thaw, before use, by placing the container from the freezer into the refrigerator overnight. Then let the soup reach room temperature before heating or using.
Cream of Chicken Soup
Equipment
- 1 Large Saucepan
- 1 Set Measuring Spoons
- 1 Set Liquid Measuring Cups
- 1 Set Dry Measuring Cups
- 1 Whisk
- 1 Fine Mesh Strainer
Ingredients
- 4 Tbsp Butter
- ½ Cup Flour
- 2 Tbsp Flour
- 2 Cups Chicken Broth
- 1 Cup Milk
- 1 tsp Chicken Better than Bouillon or 1 chicken bouillon cube
- ⅓ tsp White Pepper Black pepper works just as well
- ⅓ tsp Salt
- ⅓ tsp Celery Salt You can use 1/3 tsp salt and 1/3 celery seed as a substitute.
- ⅓ tsp Garlic Powder
- ⅓ tsp Onion Powder
Instructions
- Warm the milk, or temper, to keep from curdling and preventing lumps when added. ( When using dried milk you can prepare the amount needed and use hot water).
- Set the warmed, or tempered milk, to the side.
- Important: You will need to whisk continuously throughout the process of this recipe to ensure a smooth creamy consistency.
- Melt 4 tablespoons of butter in a saucepan over medium heat until it foams. This allows the water in the butter to cook out and help with a creamier consistency. ( about 3-4 minutes)
- Gradually add the flour (½ cup and 2 Tbsp). Whisk continuously for about 4-5 minutes until it looks like wet sand. This is your roux base for the soup.
- Remove from heat.
- Add about ⅓ of the chicken broth to the roux mix while whisking.
- Add another ⅓ of the chicken broth to the roux mix and continue whisking. The roux mix will begin to smooth.
- Add the remaining ⅓ of the chicken broth and continue to whisk.
- Add the warm, or tempered milk, and continue to whisk to keep lumps out.
- Add the chicken bouillon and seasonings and whisk continuously.
- Add the saucepan back to the stove on medium-high heat and continue to whisk.
- Once soup reaches a very thick consistency, remove from heat. It will continue to thicken as it sits.
- OPTIONAL: Run the soup through a fine mesh strainer for a smoother consistency.