Easy Homemade Cream of Chicken Soup (Print version)
A quick homemade cream of chicken soup made with a buttery roux, chicken broth, milk, and pantry seasonings.
# Ingredients:
For the soup base
01 -
5 tablespoons unsalted butter
02 -
2/3 cup (85 g) all-purpose flour
03 -
3 cups (720 ml) low-sodium chicken broth, warm
04 -
1 1/2 cups (360 ml) whole milk, warm or room temperature
05 -
1 teaspoon chicken bouillon base or granules
06 -
1/2 teaspoon onion powder
07 -
1/4 teaspoon garlic powder
08 -
1/4 teaspoon celery seed or celery salt
09 -
1/4 teaspoon black pepper
10 -
1/2 teaspoon kosher salt, plus more to taste
Optional finish
11 -
1/3 cup (45 g) finely shredded cooked chicken
12 -
Extra chicken broth, as needed for thinning
# Instructions:
01 -
Warm the chicken broth and milk until they are no longer cold. This helps them blend into the roux without lumps.
02 -
Melt the butter in a medium saucepan over medium heat. Add the flour and whisk for 2-3 minutes until smooth, pale golden, and lightly toasty.
03 -
Add the warm chicken broth slowly, about 1/2 cup at a time, whisking until smooth before adding more.
04 -
Whisk in the milk, bouillon, onion powder, garlic powder, celery seed, black pepper, and salt.
05 -
Cook over medium-low heat for 5-7 minutes, whisking often, until the soup is thick, glossy, and coats the back of a spoon.
06 -
Stir in shredded chicken if using. Taste and adjust salt. Use thick as a condensed soup substitute or thin with extra broth for serving.
# Good to know:
01 -
Makes about 4 cups, enough for roughly three can-sized recipe portions.
02 -
Use 1 1/4 cups as a substitute for one 10.5 ounce can of condensed cream of chicken soup.
03 -
Best reheated gently over low heat while whisking.