Homemade Cream of Chicken Soup Recipe
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 half of the flour and cooking it 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. I then add the remaining half of the flour, whisking it with sauce until it is well combined. I add in my chicken stock and milk slowly, about a cup at a time, whisking until it is smooth. After it begins to simmer, I cook until it is thick and creamy, whisking it frequently. This allows you to make sure that the cream of chicken soup is as smooth as possible. I remove it from the heat and stir in the seasonings.
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 over low heat until melted. Whisk in 2 tablespoons of flour and whisk until smooth. Continue to cook, whisking frequently, until a light sandy color, about 4 to 5 minutes.
- Add remaining flour to the butter mixture. Whisk until well combined. Add chicken stock and milk to butter mixture slowly, about 1 cup at a time, whisking constantly until smooth. Bring to a simmer and cook for about 15 minutes, until it is thick and creamy.
- Remove from the heat and stir in salt, pepper and onion and garlic powder, if using.