Homemade Cream of Chicken Soup Recipe
This Homemade Cream of Chicken Soup Recipe is a super easy and delicious alternative to store-bought canned condensed cream of chicken soup. Ready in under 20 minutes and made with simple ingredients, add it to your favorite casseroles and creamy chicken dishes.
Servings: 3.75 cups (approx)
Ingredients
- 2 tablespoon salted butter
- ¼ cup all-purpose flour see notes
- 3 cups low-sodium chicken broth or chicken stock
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon poultry seasoning
- ½ teaspoon salt
- 1 cup milk at room temperature
Instructions
- Melt the butter in a large saucepan or Dutch oven set over medium heat. Once melted, whisk in the all-purpose flour and continue whisking until the flour starts to brown (this is called a roux).
- Slowly whisk the chicken broth into the roux until thoroughly combined and the roux is dissolved, then stir in the onion powder, garlic powder, poultry seasoning, and salt.
- Whisking continuously, increase the heat to medium-high and let it reach a simmer. Simmer for 5 minutes or until the soup has thickened enough to coat the back of a spoon.
- Stir in the milk and return to a simmer- do not boil, or the milk may separate.
- Remove from heat. Use immediately as needed, or let it cool to room temperature before storing it in an airtight container in the refrigerator for up to one week.
Notes
- To make gluten-free homemade cream of chicken soup, substitute regular all-purpose flour for certified gluten-free all-purpose flour.
- This cream of chicken soup will continue to thicken as it cools. If you store it for other recipes, you will likely need to scoop it out of the jar/container.
Nutrition
Calories: 142kcal | Carbohydrates: 13g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 443mg | Potassium: 301mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 334IU | Vitamin C: 0.2mg | Calcium: 105mg | Iron: 1mg
