Creating your own cream of chicken soup at home is a simple way to elevate your cooking while avoiding unnecessary preservatives and additives. This versatile base comes together in just fifteen minutes using standard pantry staples, providing a richer, fresher flavor than store-bought varieties. Whether you enjoy it as a warm bowl of soup or use it as a flavorful base for casseroles and sauces, this recipe is a reliable kitchen essential.
List of ingredients
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
step-by-step instructions
- Step: Melt 1/4 cup unsalted butter in a medium saucepan over low heat.
- Step: Add 1/4 cup all-purpose flour and increase heat to medium. Whisk constantly and cook for 2 minutes, until the mixture turns lightly golden and smells slightly nutty.
- Step: Slowly pour in 2 cups chicken broth and 1 cup whole milk, whisking continuously to prevent lumps.
- Step: Bring the mixture to a gentle simmer, whisking constantly. As it heats, the sauce will thicken and should coat the back of a spoon.
- Step: Stir in 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning as needed.
- Step: Serve warm over chicken, mashed potatoes, biscuits, or vegetables.
Improving Soup Texture and Consistency
Achieving the Perfect Roux Consistency
The secret to a smooth base lies in the initial stage of cooking the flour with the butter. Ensure the flour is fully incorporated into the melted butter before adding any liquid to prevent lumps. If the roux looks too dry, ensure your heat is moderate so the flour cooks through properly without burning at the bottom of the pan.
Adjusting Soup Thickness During Simmering
If you prefer a thicker soup for use in a casserole, you can allow the mixture to simmer for an extra minute or two beyond the initial thickening. Conversely, if you find the soup is too thick after it has cooled or sat for a moment, simply add a splash of extra chicken broth or milk. Add liquids in small tablespoons, whisking well between each addition until the desired pourable or spoonable consistency is reached.
Selecting the Best Dairy and Liquid Components
Choosing the Right Milk Fat Content
While whole milk is specified to achieve a creamy and stable result, you can certainly experiment with other dairy products based on what you have in the refrigerator. Using half-and-half or a mix of milk and light cream will result in a significantly richer and more decadent soup base. For those looking to use lighter options like 1% milk, note that the final texture may be slightly thinner, so you might need to simmer it for an additional minute to reach the target thickness.
Enhancing Flavor with Quality Broth
The flavor of the entire dish is heavily dependent on the chicken broth used, as it serves as the primary liquid base. Opting for a low-sodium chicken broth is a practical choice because it allows you to control the final salt level accurately without the soup becoming too salty as the liquid evaporates during simmering. If you have homemade chicken stock on hand, this will provide the most complex and robust flavor compared to store-bought cartons.
Practical Ingredient Adjustments
Substituting Thickeners for Gluten Sensitivity
If you need to make this soup without traditional wheat flour, you can successfully swap the all-purpose flour for a one-to-one gluten-free flour blend. Alternatively, a cornstarch slurry works well if added correctly; whisk one tablespoon of cornstarch with two tablespoons of cold milk until smooth before stirring it into the warm soup base. Ensure the mixture returns to a gentle simmer to activate the thickening properties of the starch completely.
Refining the Herb and Spice Profile
Feel free to customize the aromatics based on your intended use for the soup. If you are using this as a component for a specific dish, you might consider omitting the dried parsley or adding other dried herbs like thyme or rosemary. Keep in mind that dried herbs should be added toward the end of the cooking process to maintain their aromatic potency without becoming bitter from prolonged heat exposure.
Effective Storage and Reheating Methods
Safe Refrigeration Guidelines
Store your homemade soup in an airtight glass container or a clean mason jar once it has cooled to room temperature. This helps prevent a film from forming on the surface of the soup as it cools. When kept in the coldest part of the refrigerator, it will maintain its quality for up to four days, making it an excellent candidate for midweek meal prep.
Proper Freezing Techniques
If you intend to keep the soup for longer than a few days, freezing is the best approach for long-term storage. Pour the cooled soup into freezer-safe containers, leaving a small amount of space at the top to allow for expansion. It will remain fresh for up to three months; ensure the container is tightly sealed to protect the delicate flavor profile from other items in your freezer.
Correct Reheating for Smooth Results
When you are ready to use the frozen soup, allow it to thaw gradually in the refrigerator overnight. Reheating is best done on the stovetop over low to medium heat while stirring frequently to ensure the dairy does not separate. If using a microwave, reheat in 30-second intervals and stir vigorously between each pulse to redistribute the heat evenly and restore the creamy texture.
Common Kitchen Questions
Can this soup be used in recipes that call for store-bought cans?
Absolutely, this recipe is designed to replace a standard 10.5-ounce can of condensed soup. You can use it in any recipe requiring a cream-based soup, such as pot pies, casseroles, or creamy pasta sauces, with excellent results. Because this recipe uses fresh aromatics, you will likely find the flavor profile of your final dish is much brighter and more satisfying than when using canned versions.
How can I tell if the flour is cooked enough?
Cooking the flour is a crucial step known as making a roux, and the best indicator is the smell. As the raw flour cooks in the butter, the initial grainy scent will transform into a pleasant, slightly nutty, and toasted aroma. Visually, the mixture should turn a very pale, sandy color; keep the heat low and stir constantly to ensure it does not brown too deeply, as burnt flour will impart an unpleasant, bitter taste to the soup.
Why does my soup separate during reheating?
Dairy-based sauces can sometimes separate if they are heated too quickly or at a temperature that is too high. This is why using low or medium heat is important for both the initial cooking and the reheating process. If slight separation occurs, a quick, vigorous whisking or using an immersion blender for a few seconds will often pull the fats and liquids back into a smooth, emulsified state.
Is it possible to add fresh herbs instead of dried?
You can certainly use fresh herbs, but you must adjust the quantities because fresh herbs are less concentrated than dried versions. Use approximately one tablespoon of finely minced fresh parsley to replace the half-teaspoon of dried parsley called for in the recipe. Add the fresh herbs at the very end of the cooking process, just before removing the pan from the heat, to preserve their bright green color and fresh flavor.
Can I make this soup completely vegetarian?
Yes, you can easily adapt this recipe for a vegetarian diet by replacing the chicken broth with a high-quality vegetable broth. Select a vegetable broth that has a savory flavor profile, perhaps one containing mushrooms or roasted root vegetables, to mimic the depth of the original chicken version. The remaining steps and proportions for the butter, flour, and milk remain exactly the same.
Print
Homemade Cream of Chicken Soup
- Total Time: 15 minutes
- Yield: 3 cups 1x
- Diet: Vegetarian-friendly base
Description
Make your own cream of chicken soup at home with this easy to make recipe that’s ready in 15 minutes. Enjoy as a soup or use in any recipe calling for canned cream of chicken soup.
Ingredients
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step: Melt 1/4 cup unsalted butter in a medium saucepan over low heat.
- Step: Add 1/4 cup all-purpose flour and increase heat to medium. Whisk constantly and cook for 2 minutes, until the mixture turns lightly golden and smells slightly nutty.
- Step: Slowly pour in 2 cups chicken broth and 1 cup whole milk, whisking continuously to prevent lumps.
- Step: Bring the mixture to a gentle simmer, whisking constantly. As it heats, the sauce will thicken and should coat the back of a spoon.
- Step: Stir in 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning as needed.
- Step: Serve warm over chicken, mashed potatoes, biscuits, or vegetables.
Notes
Store in an airtight container in the refrigerator for 3 to 4 days or freeze for up to 3 months. If the soup is too thick, thin it with more broth or milk. If too thin, use a cornstarch slurry to thicken.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 35 mg