Cream of Chicken Soup Recipe

Ingredients

• 57 gbutter
• 75 g (½ cup plus 2 tablespoons)plain flour
• 475 ml (2 cups)chicken broth
• 1 cube or 1 teaspoonchicken bouillon or Better Than Bouillon (optional)
• 240 ml (1 cup)milk, preferably whole
• ⅓ teaspooncelery salt
• ⅓ teaspoononion powder
• ⅓ teaspoongarlic powder
• ⅓ teaspoonsalt
• ⅓ teaspoonblack pepper

Instructions

1. 1

   Whisk continuously

   Keep the whisk moving throughout cooking to help the soup base turn out smooth and lump-free.

2. 2

   Warm the milk

   Microwave the milk for 45 seconds, then set it aside. Warming it helps it blend into the hot mixture.

3. 3

   Melt the butter

   Melt the butter in a medium saucepan over medium heat. Wait until it has fully melted and begins to foam, about 3 minutes.

4. 4

   Make the roux

   Gradually whisk in the flour and keep whisking for 3–5 minutes, until the mixture looks like wet sand. Take the pan off the heat.

5. 5

   Add the broth

   Pour in one-third of the chicken broth and whisk thoroughly. Add the next third and whisk again until blended.

6. 6

   Season the mixture

   Add the final third of the broth, the optional bouillon, warm milk, celery salt, onion powder, garlic powder, salt and pepper. Whisk to combine.

7. 7

   Thicken the soup

   Return the pan to medium heat and bring the mixture close to a boil, whisking constantly. As soon as it is thick, remove it from the heat.

8. 8

   Let it stand

   Set the soup base aside; it will continue to thicken as it cools and stands.

9. 9

   Strain if needed

   For an extra-smooth result, pour the soup through a fine-mesh sieve to remove any lumps or graininess.

10. 10

    Use as a substitute

    Use this batch in place of two 10.5 oz (298 g) cans of condensed cream of chicken soup in a recipe.

What is cream of chicken soup?

Cream of chicken soup is a savoury, thick soup associated with American home cooking, where condensed versions are often used as a shortcut in casseroles and other dishes. This homemade version builds a creamy base from butter, flour, broth and milk, with seasonings to give it a rounded savoury flavour.

The flour-and-butter roux thickens the broth and milk without needing a tin of condensed soup. Bouillon is optional, so you can choose how pronounced you want the chicken flavour to be.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 10g protein, 31g carbs, 29g fat.

The flour supplies most of the carbohydrates, while butter and milk contribute much of the fat; milk, flour and broth provide some protein. Broth, bouillon and added salt can make sodium a significant part of the serving, so pair it with vegetables and choose a lower-salt broth if that suits your recipe.

The ingredients that build the base

Butter and flour: These are cooked together to form the roux, which gives the soup its body. Whisk the flour in gradually so it is evenly coated in butter.

Broth and milk: Chicken broth brings savouriness, while milk softens the flavour and makes the texture creamy. Whole milk gives a richer result, but the recipe allows other kinds of milk.

Seasonings: Celery salt, onion powder and garlic powder provide the familiar savoury profile. Taste the finished base before adding extra salt, especially if your broth or bouillon is already salty.

Why warm the milk first?

Warming the milk for 45 seconds reduces the temperature difference when it goes into the hot roux and broth. This can help the ingredients combine smoothly.

Add it with the last portion of broth and keep whisking. The recipe calls for steady whisking through the cooking process, not just when adding the liquids.

Add the broth in stages

First addition: Whisk in one-third of the broth until the roux loosens and blends. Adding liquid gradually makes it easier to work out small lumps.

Next additions: Whisk in the second third, then add the final third with the milk and seasonings. Take the pan off the heat before starting these additions, as directed.

How to judge the texture

Roux cue: After 3–5 minutes, the butter-and-flour mixture should resemble wet sand. Keep whisking as it cooks so it does not catch in the pan.

Finished soup: Bring the combined mixture close to a boil over medium heat and remove it from the heat once it has thickened. It will become thicker as it cools, so do not wait for it to reach its final consistency in the pan.

Using it in other dishes

This recipe makes a base intended to replace two 10.5 oz (298 g) cans of condensed cream of chicken soup in another recipe. It is particularly handy when a recipe calls for condensed soup as a casserole or sauce ingredient.

For a very smooth base, strain it through a fine-mesh sieve after cooking. If using it in another dish, follow that dish’s instructions for any further cooking.

Serving ideas

As a soup, it can be served with bread or toast for something to dip into its creamy texture. For a more complete meal, pair it with vegetables or a salad.

When using it as a casserole base, consider the saltiness of the other ingredients before seasoning the finished dish further. The optional bouillon also adds savouriness, so you can leave it out if the broth is already strongly flavoured.

Recipe notes & tips

• Whisk continuously from the roux stage through thickening to help prevent lumps.
• Add the flour gradually so it blends evenly with the melted butter.
• Warm the milk for 45 seconds before adding it to the pan.
• Add the broth in thirds, whisking well after each addition.
• Remove the pan from the heat as soon as the soup thickens, since it will continue to thicken as it stands.
• Taste before adding extra salt if you use bouillon or a salty broth.

Variations

• Leave out the bouillon: Rely on the chicken broth for a milder flavour.
• Use another milk: Swap whole milk for another kind, as the recipe allows.
• Adjust the seasoning: Add more or less of the listed seasonings to suit the dish you are making.
• Make it extra smooth: Strain the finished soup through a fine-mesh sieve.
• Serve as soup: Pair a bowl with bread or toast rather than using it as a recipe base.

Common mistakes to avoid

• Adding all the flour at once: Sprinkle it in gradually while whisking to help it combine smoothly.
• Skipping the whisking: Keep whisking throughout cooking so the base is less likely to form lumps.
• Pouring in cold milk: Warm it for 45 seconds first, as directed, to help it blend into the hot mixture.
• Adding broth all at once: Pour it in thirds and whisk after each addition.
• Cooking past the thickening point: Take the pan off the heat as soon as the soup thickens; it will continue to thicken while standing.
• Overseasoning early: Check the flavour before adding extra salt, particularly when using bouillon.

How to store

Cool the soup base, transfer it to an airtight container and refrigerate for up to 3 days. Reheat gently in a saucepan, whisking as it warms; loosen with a little broth or milk if it has thickened too much.

Frequently asked questions