Homemade Cream of Chicken Soup Recipe
Skip the canned stuff, and make this homemade cream of chicken soup recipe with just nine simple ingredients and 5 minutes instead!
Servings: 1 serving (1 1/3 cups)
Calories: 353kcal
Cost: $1.00
Equipment
Ingredients
- 2 Tablespoons butter
- 3 Tablespoons flour
- 3/4 cup water
- 1/2 cup milk any milk works
- 2 teaspoons chicken bouillon powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Melt the butter in a small soup pot over medium heat until it starts to foam, about 1 minute.2 Tablespoons butter
- Gradually add the flour, whisk continuously for 30-60 seconds, until it’s the consistency of wet sand or a thick paste. Turn the heat down to low.3 Tablespoons flour
- Slowly whisk in the water until the flour/butter mixture is dissolved.3/4 cup water
- Whisk in the milk, chicken bouillon, onion powder, garlic powder, salt, and black pepper. Turn the heat back up to medium.1/2 cup milk, 2 teaspoons chicken bouillon powder, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, 1/8 teaspoon pepper
- Whisking continuously and/or stirring with a silicone spatula, bring the mixture to a simmer and the mixture thickens, about 2 minutes.
- Promptly remove from the heat and allow to cool. The soup will continue to thicken upon standing. Taste test and add more seasonings, if desired.
- Use as a direct substitute for condensed cream of chicken soup. This recipe makes enough for 1 (10.5 ounce) can.
Notes
Substitute Tips - We have used whole milk and unsweetened plain almond milk in this recipe with equal results. Gluten free flour can be substituted, if needed.
Flavor Tips - Powdered chicken bouillon differs greatly in flavor and intensity. Taste test the end soup and add more bouillon or other seasonings, if needed.
Serving Tip - Use it as a 1:1 substitute for condensed cream of chicken soup. This soup is not meant to be served like a main course soup. Instead, it serves as a base in recipes like green bean casserole and creamy chicken and rice bake.
Storage Tips - This recipe can be made 7 days ahead of time and stored in the fridge. Freeze soup in freezable soup containers for up to 4 months. Mixture may separate slightly once reheated but whisking will correct that.
Nutrition
Serving: 1serving | Calories: 353kcal | Carbohydrates: 24.5g | Protein: 6.7g | Fat: 24g | Saturated Fat: 15.2g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 60mg | Sodium: 2350.5mg | Potassium: 0mg | Fiber: 0.1g | Sugar: 5.7g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
