This easy cream of chicken soup recipe is full of flavor and doesn’t have any ingredients you might not trust. You can use it instead of the can.
Cream of chicken soup is a beloved comfort food that can be found in recipes ranging from casseroles to sauces. But have you ever wondered how this versatile pantry staple is actually made? In this article, I’ll walk you through the simple process of making cream of chicken soup from scratch.
An Overview of Cream of Chicken Soup
Cream of chicken soup has a smooth, velvety texture and rich flavor thanks to its main ingredients: chicken broth, cream or milk, and cooked chicken. Onions, celery, carrots, and herbs like thyme are also commonly used to build a flavorful base. By thickening this mixture with a roux of butter and flour, you get that signature creamy consistency.
You can eat the mix as a soup by itself or add it to chicken pot pies, pasta bakes, chicken and rice casseroles, and other dishes to make them taste better. When you make your own cream of chicken soup, you can control how much salt is in it and what kind of ingredients are used.
Step-by-Step Instructions for Making Cream of Chicken Soup
To make cream of chicken soup at home, follow these 10 easy steps.
1. Sauté the aromatics
Dice the onion, garlic, celery, and carrots. Sauté them in butter or olive oil over medium heat for about 5 to 7 minutes, until they soften. This builds a flavorful foundation.
2. Brown the chicken
Next, add your chicken – diced breasts or thighs work well – to the pot. Cook until evenly browned, about 3-5 minutes per side.
3. Make a roux
Sprinkle the flour over the cooked chicken and stir to coat evenly. Cook for 2 more minutes to toast the flour slightly. This will create your roux.
4. Whisk in broth
Gradually pour in the chicken broth while whisking constantly to prevent lumps. Bring to a gentle boil.
5. Simmer
Once boiling, reduce heat and let simmer for 10-15 minutes to thicken up.
6. Cook chicken through
At this point, make sure your chicken pieces are cooked through. Simmer longer if needed.
7. Stir in cream
Remove soup from heat and slowly stir in heavy cream or half-and-half until fully incorporated. This gives it a luscious texture.
8. Season
Add any extra seasonings you want, like salt, pepper, dried thyme or sage. Taste and adjust as needed.
9. Finish with herbs
Just before serving, stir in some chopped parsley or chives to add freshness.
10. Enjoy!
Ladle your homemade cream of chicken soup into bowls and garnish with an extra sprinkle of herbs. Enjoy this nourishing comfort food.
That’s it! These easy steps will help you make real chicken soup that is creamy and full of flavor. Try adding things like corn, spinach, mushrooms, or other vegetables to make it your own.
Frequently Asked Questions About Making Cream of Chicken Soup
Here are answers to some common questions about crafting cream of chicken soup from scratch:
Can I use chicken stock instead of broth?
Yes, chicken stock can be substituted 1:1 for chicken broth in this recipe. Stock provides extra body.
What milk alternatives work?
Almond milk, oat milk or coconut milk can replace regular dairy milk. Reduce cooking time to prevent curdling.
Can I use cooked chicken leftovers?
Absolutely! Shredded rotisserie chicken or leftovers work great. Stir them in at the end to just heat through.
Is it better to dice or shred the chicken?
Either way works fine! Diced chicken gives you nice chunks, while shredding makes tender, stringy pieces.
Can I add vegetables like peas or broccoli?
Sure, stir frozen peas, diced carrots, or small broccoli florets in the last 5 minutes of cooking.
How do I make it gluten-free?
Use cornstarch instead of flour to thicken the soup base before adding cream.
Can I freeze leftovers?
Yes, cream of chicken soup freezes well for 2-3 months. Thaw overnight and reheat gently.
How long does homemade last in the fridge?
Store cooled soup in airtight containers up to 4 days. Freeze for longer storage.
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Substitute for Condensed Cream of Chicken Soup
When you make your own cream of chicken soup, you’ll love how much better the flavor is than when you buy it in a can.
There’s a lot of flavor in this homemade cream of chicken soup, and it’s easy to add to your family’s favorite recipes.
It could also be served as a standalone creamy soup, and you could bulk it up by adding some veggies, noodles, or rice if you’d like.
What Can You Make with Homemade Cream of Chicken Soup?
The nice thing about this soup is that it’s a great recipe that’s quite versatile.
You can obviously use it in place of canned cream of chicken soup in your favorite casseroles, but you can also use it in lieu of cream of mushroom soup or cream of celery soup.
From what I’ve tried, those soups don’t really taste that different, especially when they’re mixed with other things.
Many of my recipes that I’ve shared over the years use this cream of chicken soup. I’ve included several of them below.