Cream of Chicken Soup
Homemade cream of chicken soup is quick and easy to mix up! Smooth and creamy, it’s perfect for all your favorite casseroles and comfort food dishes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 10 oz 1x
- Category: Soup & Salad
- Method: Stovetop / Whisk
- Cuisine: American
Ingredients
Scale
- ¼ cup butter
- ½ cup milk
- ¼ cup all-purpose flour
- ½ cup chicken stock (how to make homemade chicken stock)
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp onion powder
(OR 2 tsp seasoning salt rather than the above seasonings)
Instructions
- Melt the butter in a heavy bottomed stock pot or saucepan over medium heat.
- Whisk in the flour and cook for 1 minute. This removes the raw flour taste. A thick paste will form (called a roux).
- Slowly whisk in the chicken stock. After the chicken stock is well combined in the roux, whisk in the milk, pouring slowly, and add in seasonings (or seasoned salt).
- While still on medium heat, whisk until the soup comes to a boil again, and cook until it’s thickened, for about 2-5 minutes. Remove from heat.
- Use your homemade cream of chicken soup from this point in any recipe, or freeze it for your make-ahead meal plans.
Notes
- Since this is not a homemade condensed cream of chicken soup, you don’t need to add any additional liquid to use the chicken soup in a recipe. However, if you’d like to serve it in a small bowl as part of dinner, you might want to thin it with a bit more milk or chicken stock.
- Store cream of chicken soup in an airtight container in the refrigerator for up to 4 days or freeze it for 3-4 months (you can buy containers locally at Walmart or have them shipped to you via Amazon). I like to make a double or triple batch and freeze it in jars (here’s how to do that without the jars breaking) to keep as a pantry staple.
Nutrition
- Calories: 628
Find it online: https://dontwastethecrumbs.com/homemade-cream-of-chicken-soup/
