Cream of Chicken Soup Recipe

Cream of chicken soup base being heated in a large pan with whisk.

Learn to make this quick and easy homemade cream of chicken soup recipe. Then, learn how to make a cream of soup base to make your own cream of mushroom, onion, celery or any other cream of soup that you need in minutes.

4.14 from 45 votes

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Course: Soup

Cuisine: American

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: cups

Calories: 204kcal

Author: Carolyn Thomas

Ingredients

½ cup butter or another shortening
½ 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
½ teaspoon garlic powder optional
½ teaspoon salt adjust to taste
¼ 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

Ingredient Substitutions:

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.

Store extra cream of soup in these Souper Cubes in the freezer.

Nutrition

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