Learn to make this quick and easy homemade cream of chicken soup recipe. Then, mix up a dry cream of soup base to keep on your pantry shelf so you can whip up a cream of chicken, mushroom, onion, celery or any other cream of soup that you need in minutes.
If you’ve ever made a homemade casserole, you’re probably familiar with those cans of cream of chicken soup from the grocery store. These cans of soup are commonly used in many comfort meals: soups, stews, gravies, casseroles, etc.
In this post, you’ll learn how to make fresh cream of chicken soup (or cream of anything soup: celery, mushroom, onion, bacon) and learn how to make a shelf-stable dry mix. The mix can be stored on the pantry shelf and mixed with water, milk or broth to have a quick and easy cream-of-anything soup in minutes.
Why I Love This Recipe
Some ingredients just shouldn’t be on our shelves! If you pick up a can of cream of chicken soup, you may need a translator to help you pronounce some of those ingredients (if you can even call them ingredients).
When I want to feed my family nutritious, from scratch meals, but I’m also in a hurry, the last thing I want to reach for is a can of soup with ingredients I can’t even pronounce. Not to mention, those cans of soup are overpriced and made with ingredients you wouldn’t find in any kitchen pantry.
Not only is making homemade cream-of-anything soup extremely simple, but it’s also very affordable and can be customized any way you want.
I am also thrilled to share my recipe for a dry cream soup base that can sit on the pantry shelf to whip up into any cream of soup that I need.
How to Make Homemade Cream of Anything Soup
The base of any cream soup recipe begins with a classic white sauce. Making a white sauce is similar to making gravy. It comes down to having a fat, a thickener, a liquid and seasonings.
Once you have your white sauce made, you can mix in whatever additional flavors you need: chicken for a cream of chicken soup, onion for a cream of onion soup, celery for a cream of celery soup, and mushrooms for a cream of mushroom soup.
The beauty of this recipe is you can generally make it with ingredients you always have on hand. Especially once you understand how different ingredients can stand in when you’re out of something.
Once you learn how easy it is to make a cream of anything soup at home, you’ll never reach for those cans of soup from the grocery store again.
Ingredients Needed
- Butter – Any shortening will do. A shortening is a fat source that’s solid at room temperature and liquid once heated. Butter, ghee, lard, tallow and coconut oil all work well.
- All-Purpose Flour – This is my preferred thickener. If you need a gluten-free option, you can try tapioca flour or cornstarch.
- Chicken Broth – Since we’re making a cream of chicken soup, I like to use homemade chicken broth. You could also use beef broth, vegetable broth, or even water.
- Chicken Bouillon Cubes – Bouillon cubes are great for adding extra depth of flavor, but are optional. Try it with homemade chicken bouillon.
- Whole Milk – We prefer to use whole milk, but use whatever you have. Something like half and half or heavy cream will give your cream of soup a richer flavor and thicker end result.
- Celery Salt – Also an optional seasoning, we love to use our homemade celery salt in this recipe.
- Onion Powder – Another staple item in our pantry. Learn to make homemade onion powder.
- Garlic Powder – Just like the onion powder, garlic powder is a must! Try making this homemade herbed garlic salt.
- Salt – If you’re using celery salt and garlic salt, be sure to taste your soup before adding more salt. You may not need it! We love Redmond Real Salt (using that link and coupon code “HFSalt” will get you 15% off your order).
- Black Pepper – Fresh black pepper is a must for your cream-of-anything soup. Add more or less to your liking.
We like to stock our bulk ingredients from Azure Standard. That’s where I buy bulk flour, cornstarch, butter (when the cows aren’t in milk), and even seasonings like bulk peppercorns and other herbs we can’t grow in North Idaho.
If you’ve never heard of Azure before, check out our post for more information, including some of Homesteading Family’s Azure Standard favorites. Be sure to find our current coupon code to save 10% off your first order of $50 or more for a limited time (first-time customers only).
Step-By-Step Directions
- In a large pot over medium heat, melt the butter. Once melted, add the flour and whisk continuously to create a smooth roux. Let the roux cook for about 2-3 minutes to eliminate the raw flour taste.
- Gradually pour in the chicken broth while whisking vigorously to avoid lumps. Add the chicken bouillon cubes (if using) and continue whisking until they dissolve into the mixture.
- Slowly pour in the whole milk while whisking constantly. Continue to whisk until the mixture is well combined and starts to thicken.
- Stir in the celery salt, onion powder, garlic powder, salt, and black pepper. Let the mixture simmer over medium-low heat for about 10-15 minutes, stirring occasionally, until it reaches a condensed consistency.
- Give the soup a taste and adjust the seasonings according to your preference. Add more salt, pepper, or other seasonings if needed.
- Allow the condensed cream of chicken soup to cool slightly before transferring it to pint-sized jars. Seal the jars tightly and store them in the refrigerator for a few days, or freeze them for longer storage.
Your homemade condensed cream of chicken soup is now ready to work its magic in a variety of dishes. Whether you’re whipping up a casserole, a creamy chicken pot pie, or simply enjoying a comforting bowl of soup, your culinary creations are about to reach a new level of deliciousness.
Cream of Chicken Soup Recipe
Ingredients
- 1/2 cup butter or another shortening
- 1/2 cup all-purpose flour or another thickener
- 4 cups chicken broth or beef or vegetable
- 2 chicken bouillon cubes optional
- 2 cups whole milk or milk alternative
- 1 teaspoon celery salt optional
- 1 teaspoon onion powder optional
- 1/2 teaspoon garlic powder optional
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper adjust to taste
Instructions
- In a large pot over medium heat, melt the butter. Once melted, add the flour and whisk continuously to create a smooth roux. Let the roux cook for about 2-3 minutes to eliminate the raw flour taste.
- Gradually pour in the chicken broth while whisking vigorously to avoid lumps. Add the chicken bouillon cubes (if using) and continue whisking until they dissolve into the mixture.
- Slowly pour in the whole milk while whisking constantly. Continue to whisk until the mixture is well combined and starts to thicken.
- Stir in the celery salt, onion powder, garlic powder, salt, and black pepper. Let the mixture simmer over medium-low heat for about 10-15 minutes, stirring occasionally, until it reaches a condensed consistency.
- Give the soup a taste and adjust the seasonings according to your preference. Add more salt, pepper, or other seasonings if needed.
- Allow the condensed cream of chicken soup to cool slightly before transferring it to pint-sized jars. Seal the jars tightly and store them in the refrigerator for a few days, or freeze them for longer storage.
Notes
- Butter – Use ghee, lard, tallow or coconut oil.
- Flour – Use tapioca starch, cornstarch, or arrowroot powder.
- Chicken Broth – Use beef broth or vegetable stock.
- Whole Milk – Use half and half, heavy cream or milk alternative.
Nutrition
Dry Cream of Soup Base Mix Recipe
Now that you’ve mastered a fresh cream of chicken soup recipe, how about making a cream soup base that can sit on your pantry shelf and make mixing up this cream of chicken soup even faster?
If you don’t want to have to mix up the handful of ingredients for a fresh cream of anything soup, this dry mix will last in the pantry for 6-12 months.
Dry Mix Ingredients
- Dry Milk Powder – Dry rice milk powder will work as a dairy-free option. Non-fat dry milk powder will have a 1-year shelf life. Full-fat dry milk powder will have a 6-month shelf life.
- Potato Flakes – This helps give the cream of soup mix a little more thickness.
- Cornstarch – Use arrowroot or tapioca starch as an alternative to cornstarch.
- Seasonings – The seasonings are completely customizable for this recipe. The following are the seasonings I like, but you can adjust to your own liking.
- Parsley Flakes
- Dry Minced Onion
- Garlic Powder
- Onion Powder
- Celery Seed
- Marjoram
- Salt
- White Pepper
Dry Mix Instructions
- Mix all dry ingredients together in a large bowl. Stir to combine and store in a large ½ gallon Mason jar.
- Seal the lid with a vacuum seal and store it on the shelf for 6-12 months (depending on the dry milk powder used).
To Make Soup with Dry Mix
- Add one cup broth to a sauce pan and heat until steaming.
- Add 2/3 cup dry soup mix and whisk well to combine.
- Continue whisking until soup has thickened.
- Add additional ingredients to make cream of chicken, cream of mushroom or cream of celery soup (see notes below).
- Cream of Chicken: Add 2 Tablespoons chicken bouillon or freeze-dried broth powder and optional cooked cubed chicken.
- Cream of Mushroom: Add 2 Tablespoons mushroom powder, or 1/4 cup chopped dried mushrooms, or 1/2 cup chopped fresh mushrooms (sauté in butter first, if desired).
- Cream of Celery: Add 2 Tablespoons celery powder, 1/4 cup chopped dried celery, or 1/2 cup fresh or freeze-dried celery.
More Posts You May Enjoy
- Building Up a Well-Stocked Pantry
- Quick and Hearty Easy Tomato Soup Recipe
- Easy & Hearty Asparagus Soup Recipe
- Savory Greek Lemon Chicken Soup Recipe
- How to Dry Fresh Herbs
- How to Grow Mushrooms at Home
Dry Cream of Soup Base Mix
Ingredients
- 2 cups dry milk powder *see notes
- 1/2 cup potato flakes
- 1/2 cup cornstarch or arrowroot powder
- 4 teaspoons parsley flakes
- 4 teaspoons dry minced onion
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons celery seed
- 1 teaspoon marjoram
- 1 teaspoon salt
- 1/2 teaspoon white pepper
Optional Ingredients
- 2 Tablespoons chicken bouillon or freeze-dried broth powder
- 2 Tablespoons mushroom powder or 1/4 cup chopped dried mushrooms or 1/2 cup fresh mushrooms
- 2 Tablespoons celery powder or 1/4 cup chopped dried celery, or 1/2 cup fresh or freeze-dried celery
Instructions
- Mix all ingredients together in a large bowl. Whisk to combine.
- Store in an airtight Mason jar (seal the lid with a vacuum sealer between uses).
To Make Cream of Soup
- Add one cup broth to a sauce pan and heat until steaming.
- Add 2/3 cup dry soup mix and whisk well to combine.
- Continue whisking until soup has thickened.
- Add additional ingredients to make cream of chicken, cream of mushroom or cream of celery soup (see notes below).
Notes
- Dry Milk Powder – Dry rice milk powder will work as a dairy-free option. Non-fat dry milk powder will have a 1-year shelf life. Full-fat dry milk powder will have a 6-month shelf life.
- Cream of Chicken: Add 2 Tablespoons chicken bouillon or freeze-dried broth powder and optional cooked cubed chicken.
- Cream of Mushroom: Add 2 Tablespoons mushroom powder, or 1/4 cup chopped dried mushrooms, or 1/2 cup chopped fresh mushrooms (sauté in butter first, if desired).
- Cream of Celery: Add 2 Tablespoons celery powder, 1/4 cup chopped dried celery, or 1/2 cup fresh or freeze-dried celery.
- Cream of Onion: Add 1/2 cup fresh or freeze-dried diced onions (for better results, sauté in butter first)
- Cream of Bacon: Cook and crumble 2-4 bacon pieces and add to soup right at the end.
