If you love comforting casseroles, creamy soups, or hearty sauces, you’ve probably reached for a can of cream of chicken soup more than once. But did you know you can make this pantry staple from scratch with just a few simple ingredients? Homemade cream of chicken soup is not only tastier and healthier than the canned version, but it’s also easy to whip up in under 20 minutes. Let’s dive into how you can make your own creamy, flavorful cream of chicken soup right at home!
Why Make Homemade Cream of Chicken Soup?
Canned cream of chicken soup is convenient, but it often contains preservatives, excess sodium, and additives you might want to avoid. Making it at home lets you control the ingredients, customize the flavors, and enjoy a fresher taste. Plus, it’s freezer-friendly and can be made in batches to use whenever you need it for casseroles, soups, or sauces.
Ingredients You’ll Need
The beauty of homemade cream of chicken soup is in its simplicity. Here’s what you’ll need:
– Butter (about 4 tablespoons)
– All-purpose flour (around ½ cup)
– Chicken broth (2 cups, homemade or store-bought)
– Milk (1 cup, whole milk preferred for creaminess)
– Seasonings: celery salt, onion powder, garlic powder, salt, and pepper (about ⅓ teaspoon each)
– Optional: diced cooked chicken or chicken bouillon for extra flavor
These ingredients are pantry staples for most kitchens, so you probably won’t need a special trip to the store.
Step-by-Step Instructions
1. Make the Roux
Start by melting the butter in a saucepan over medium heat. Let it fully melt and begin to foam—this step helps cook off the water in the butter for a smoother texture. Then, gradually sprinkle in the flour while whisking continuously. Keep whisking for 3 to 5 minutes until the mixture resembles wet sand and the raw flour taste cooks off.
2. Add the Chicken Broth
Remove the pan from heat momentarily. Add about one-third of the chicken broth to the roux and whisk well to combine. Repeat with another third, then add the remaining broth, whisking continuously to avoid lumps.
3. Temper and Add the Milk
Warm the milk by microwaving it for about 45 seconds to prevent curdling. Slowly whisk the warm milk into the saucepan mixture. Add your seasonings—celery salt, onion powder, garlic powder, salt, and pepper—and stir to combine.
4. Thicken the Soup
Return the saucepan to medium-high heat. Whisk continuously as the mixture heats and thickens, bringing it close to a boil. Once it reaches a thick, creamy consistency, immediately remove it from the heat. The soup will continue to thicken as it cools.
5. Optional: Strain for Smoothness
For an ultra-smooth texture similar to canned condensed soup, run the mixture through a fine mesh strainer. This step is optional but recommended if you want that classic silky finish.
Tips for Perfect Homemade Cream of Chicken Soup
– Whisk constantly to prevent lumps and ensure a smooth sauce.
– Use whole milk for a richer, creamier soup, but any milk will work.
– Adjust seasonings to your taste or the recipe you’re using the soup in.
– Add diced cooked chicken if you want a chunkier, more substantial soup.
– Make in batches and freeze in can-sized portions for easy use later.
How to Use Homemade Cream of Chicken Soup
This creamy base is incredibly versatile. Use it in:
– Casseroles like chicken and rice, green bean casserole, or tater tot hotdish.
– Soups by adding vegetables and extra broth for a comforting bowl.
– Sauces and gravies to add richness and depth.
– Bakes and pasta dishes to boost creaminess without canned ingredients.
It’s a simple swap that elevates your recipes with wholesome, homemade goodness.
Homemade cream of chicken soup is easy, delicious, and a healthier alternative to canned versions. With just a handful of ingredients and simple steps, you can create a creamy, comforting base for countless dishes. Give it a try next time you want to add that classic touch of home-cooked flavor!