Cream of chicken soup is one of those classic comfort foods that always brings warmth and joy to the dinner table as a rich base for casseroles, a smooth sauce for dishes, or savored on its own with crusty bread.
Why Make Cream of Chicken Soup from Scratch?
While it’s easy to grab a can of cream of chicken soup off the shelf, making your own homemade version comes with undeniable perks:
- Healthier Ingredients: Homemade cream of chicken soup allows you to control the quality of your ingredients, cutting out excess sodium and artificial additives found in store-bought options.
- Superior Flavor: Fresh herbs, quality chicken, and real cream create a depth of flavor that no can can rival.
- Customizable: Adjust the seasonings, consistency, and richness to fit your dietary needs and taste preferences.
Tips and Tricks for the Best Cream of Chicken Soup
- Use Homemade Broth: If you have the time, homemade chicken broth adds an unmatched flavor. Simply simmer chicken bones with vegetables and herbs for a few hours.
- Season Gradually: Taste as you go and season accordingly. The flavors will develop as the soup simmers.
- Thickness Control: Prefer a thicker soup? Let it simmer a bit longer to reduce, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) if needed.
Variations to Spice Up Your Soup
Cream of chicken soup is incredibly versatile, and here are some creative twists to try:
- Mushroom Cream of Chicken Soup: Sauté sliced mushrooms with the onions to add an earthy flavor.
- Spicy Kick: Add a pinch of cayenne pepper or a few dashes of hot sauce for heat lovers.
- Dairy-Free Option: Use coconut milk or almond milk as a creamy substitute. It changes the flavor profile slightly but remains delicious.
- Herb Explosion: Swap dried thyme and sage for fresh herbs like rosemary, tarragon, or dill for a different twist.
How to Serve Cream of Chicken Soup
This soup can be enjoyed in so many ways:
- Classic: Serve in a bowl topped with crispy croutons or alongside warm, crusty bread.
- As a Sauce: Use it as a rich base for casseroles like chicken and rice bake.
- Pot Pie Base: Use it as a filling for a comforting chicken pot pie, adding vegetables like carrots, peas, and potatoes.
How to Store and Reheat Cream of Chicken Soup
Refrigerating: Store in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop, stirring frequently to maintain the soup’s creamy texture.
Freezing: Freeze the soup (without the cream) in a freezer-safe container for up to 3 months. When ready to use, thaw in the fridge overnight, heat, and then stir in the cream.
Recipe FAQs
1. Can I use canned chicken for this recipe?Yes, canned chicken can be a quick substitute, though fresh or rotisserie chicken provides better flavor and texture.
2. Can I make this soup gluten-free?Absolutely! Replace the all-purpose flour with a gluten-free flour blend or cornstarch as a thickening agent.
3. How can I lighten up this soup?You can use half-and-half or even whole milk instead of heavy cream. The soup will be less rich but still creamy.
4. What can I do if my soup is too thin?Let it simmer longer to reduce or add a thickening slurry of cornstarch and water to reach your desired consistency.
5. Can I use this soup in recipes that call for condensed cream of chicken soup?Yes, this soup can replace canned condensed cream of chicken soup in recipes like casseroles. Simmer longer to thicken the soup before using it as a substitute.
Cream of Chicken Soup
Cream of chicken soup is one of those classic comfort foods that always brings warmth and joy to the dinner table as a rich base for casseroles, a smooth sauce for dishes, or savored on its own with crusty bread.
Ingredients
- 4 Tablespoons Butter
- ½ cup + 2 Tablespoons Flour
- 2 cups Chicken Broth
- 1 chicken bouillon cube or 1 teaspoon Better Than Bouillon
- 1/3 teaspoon each: celery salt, onion powder, garlic powder, pepper, and salt
- 1 cup milk (whole milk preferred, but any type will do)
Instructions
- Warm the Milk: Heat the milk in the microwave for 45 seconds to temper it—this helps prevent curdling and keeps your soup lump-free. Set aside.
- Melt the Butter: In a medium saucepan over medium heat, melt the butter until it’s foamy (about 3 minutes).
- Make the Roux: Sprinkle in the flour gradually, whisking continuously. Keep whisking for 3-5 minutes until it forms a wet sand-like texture. Take the pan off the heat.
- Add Broth in Stages: Slowly pour in one-third of the chicken broth, whisking well. Repeat with another third, and finally add the rest.
- Combine Everything: Add the warm milk, chicken bouillon, and all the seasonings. Return the pot to heat, whisking continuously.
- Thicken It Up: Bring the soup close to a boil, and whisk until it thickens. Take it off the heat as soon as it reaches your desired consistency—it’ll thicken more as it cools.
- For Extra Smoothness: Pass the soup through a fine mesh strainer if you want a super silky finish.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 326Total Fat 26gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 8gCholesterol 76mgSodium 2137mgCarbohydrates 16gFiber 1gSugar 8gProtein 8g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Making homemade cream of chicken soup might take a little extra effort, but the payoff in flavor and health benefits is well worth it. Plus, with these variations and tips, you’ll have a recipe you can tailor to your preferences every time.
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