This Homemade Cream of Chicken Soup recipe is an essential in so many delicious dishes. Made with basic ingredients of butter, flour, chicken stock, milk and seasonings, you’ll turn to this cream of chicken soup recipe time and again.
There are so many family favorite recipes that call for cream of chicken soup. While I don’t have an issue with the convenience of opening a can of it from time to time, I do like to know more about what all is in the food I prepare for my family and realistically, I like being able to whip up a batch myself with just a few simple ingredients that I always have on hand.
I begin by melting the butter and whisking together with a bit of the flour and allowing to cook until it turns a sandy brown color. This step is similar to making other sauces and is very easy. You’ll just want to watch to make sure your flour and butter are whisked until smooth to make for the creamiest of cream of chicken soups. While that is cooking, I heat my chicken stock and milk to near boiling and then slowly add it to the butter mixture about a cup at a time, whisking all the time. This allows you to make sure that the cream of chicken soup is as smooth as possible. Then I stir in the seasonings and allow it to simmer until thick and creamy.
This recipe yields 4 cups, 32 ounces, of homemade cream of chicken soup. I use 2 cups of my homemade cream of chicken soup in recipes that generally call for one can of cream of chicken soup. This soup can be stored in an airtight container in the refrigerator for up to two weeks or frozen in an airtight container for a longer period for about 2-3 months. Be sure to allow refrigerated or frozen homemade cream of chicken soup to reach room temperature prior to using, or defrost in the microwave on 50% at 20 second intervals, stirring frequently.
Here’s my homemade cream of chicken soup recipe. I think you’ll love it!
- 3 tablespoons butter
- ¼ cup all-purpose flour, divided
- 3 cups (24-ounces) chicken stock
- 1 cup whole milk, half and half, or cream
- ½ teaspoon salt
- ½ teaspoon ground white or black pepper
- ¼ teaspoon onion powder, optional
- ¼ teaspoon garlic powder, optional
- Heat butter in a medium saucepan until melted. Whisk in 4 tablespoons of flour and stir until smooth. Continue to cook, stirring occasionally, until a light sandy color, about 6 to 7 minutes.
- Meanwhile, in another saucepan, bring the chicken stock and milk to a low simmer.
- Add the heated chicken stock and milk to the butter mixture, about 1 cup at a time, whisking constantly until smooth. Bring to a simmer and cook for about 8-10 minutes, until thick and creamy. Stir in seasonings of salt, pepper and onion and garlic powder, if using.