Cream of Chicken Soup Recipe
This homemade Cream of Chicken Soup recipe is a direct substitute for condensed soup and adds comforting home cooked flavor to your favorite casseroles and soups. It's also freezer-friendly and easy to make!
Ingredients
- 4 tablespoonsbutter
- ½ cup2 tablespoons flour
- 2 cupschicken broth
- 1chicken bouillon cube ( or 1 teaspoon better than bouillon. (optional- see notes.))
- 1 cupmilk (preferably whole but any kind works)
- ⅓ teaspooncelery salt
- ⅓ teaspoononion powder
- ⅓ teaspoongarlic powder
- ⅓ teaspoonsalt
- ⅓ teaspoonpepper
Directions
- 1
Note: It’s important to whisk continuously throughout this process to ensure the smoothest possible consistency.
- 2
Temper the milk by microwaving it for 45 seconds. This prevents curdling but also prevents lumps from forming when it’s added. Set aside.
- 3
Melt the butter in a saucepan over medium heat. Let it fully melt and wait until it starts to foam, about 3 minutes.
- 4
Gradually add the flour, whisk continuously for 3-5 minutes, until it’s the consistency of wet sand. Remove from heat.
- 5
Add 1/3 of the chicken broth and whisk well. Add 1/3 more, whisk well.
- 6
Add the remaining chicken broth, chicken bouillon, warm milk, and seasonings, whisk continuously.
- 7
Return to heat and bring to a near boil. Continue to whisk until it begins to get very thick. Immediately remove from heat.
- 8
Soup will continue to thicken upon standing.
- 9
If possible, run the mixture through a fine mesh strainer for a super-smooth consistency.
- 10
Use as a direct substitute for condensed cream of chicken soup, this recipe makes enough for two (10.5 oz.) cans.