Easy Cream of Chicken Soup
In my search to transform my cooking into “all things from-scratch,” a common ingredient that often comes up in recipes is cream soup, whether cream of chicken soup, cheddar, potato, mushroom, etc. From soups to casseroles, these are an essential ingredient in any kitchen. However, store-bought cream soups tend to have lots of cholesterol, sodium, and preservatives, and since I was trying to make all of my cooking as healthy and homemade as possible, I knew that I needed to kick the canned soup from my kitchen and find homemade alternatives!
The first of my homemade soups was cream of chicken soup. I found that I used this cream of chicken soup the most, and so it was naturally the one I gravitated towards first. And let me tell you: I was surprised at how EASY it was! One batch of this is nearly three cans worth of store-bought soup, so I like to make a batch and freeze the leftovers for a future recipe!
Equipment & Tools
Stock Pot: You will need a medium pot to cook this soup in.
Mixing Bowl: You will want a small mixing bowl to mix all of the dry ingredients in, helping to make sure they are evenly combined.
Whisk: A whisk helps to make sure that your soup doesn’t become clumpy. If you don’t have a whisk, I recommend using a fork, as the prongs will do the same task.
Air-Tight Containers: You will need some good, air-tight containers for storing the soup.
Ingredients Needed
Chicken Stock: This helps flavor the soup. If you’re feeling adventurous, you can try your hand at making your own chicken stock!
Milk: You need milk to give this cream of chicken soup the creaminess! Whole milk works best for this, for the richness and thicker consistency.
Chicken Bouillon: Adding chicken bouillon in addition to the chicken stock enhances the chicken flavor, making it more concentrated like you would find in a store-bought cream of chicken soup.
Flour: Flour helps to thicken this soup, for this recipe, we will use all-purpose flour.
Salt & Pepper: Salt and pepper are essential ingredients in any recipe, and this one is no different!
Garlic Powder: Garlic powder enhances the savoryness of the chicken soup.
Onion Powder: Like garlic powder, onion powder brings another note of savoryness, helping to flavor this soup.
Poultry Seasoning: Poultry season brings another savory note to this soup, it helps to bring out the chicken flavor. You can buy a pre-made poultry seasoning from the store, or try making your own homemade seasoning blend!
How to Make Cream of Chicken Soup
Heat the Chicken Stock: In a medium stockpot, bring the chicken stock, part of the milk, and bouillon to a boil.
Mix the Dry Ingredients: In a mixing bowl, combine the flour, salt, pepper, garlic powder, onion powder, and poultry seasoning. Make sure it is well-mixed.
Add the Rest of the Milk: Add the remainder of the milk to the dry ingredients, whisking it together until it is smooth and no clumps remain. Nobody wants a clumpy soup!
Add to the Pot: Add the milk/flour mixture to the stock in the pot. Lower the heat to a simmer, and whisk it constantly until it thickens. This will take close to 5-6 minutes.
Cool: Once thickened, remove the soup from the heat and let it cool. It will continue to thicken as it cools, so don’t worry if it doesn’t seem super thick yet. Once it is cooled and thick, it is ready to use!
Storage: To store, put the soup in an air-tight container. It can be stored in the fridge for up to one week, or in the freezer for up to six months.
Related Recipes
FAQ’s
Cream of Chicken Soup
*Note: Calories and cost is estimated, if provided.
Equipment & Tools
- Medium Mixing Bowl
- Whisk
- Medium Stock pot
- Storage Container(s)
Ingredients
- 3 cups Chicken stock
- 1¾ cups Whole milk
- 1 Chicken bouillon cube (or 1 tsp chicken bouillon)
- ¾ cup All-purpose flour
- 1 tsp Kosher salt
- ½ tsp Garlic powder
- ½ tsp Onion powder
- ½ tsp Poultry seasoning
- ½ tsp Ground black pepper
Instructions
- In a medium stock pot, bring 3 cups Chicken stock, ¼ cup whole milk, and 1 Chicken bouillon cube to a boil.
- In a medium mixing bowl, combine ¾ cup All-purpose flour, 1 tsp Kosher salt, ½ tsp Garlic powder, ½ tsp Onion powder, ½ tsp Poultry seasoning, and ½ tsp Ground black pepper. Stir well to combine.
- Add the remaining 1 ½ cups whole milk to the ingredients in the bowl, and whisk together until smooth.
- Add the mixture to the pot, lower the heat to a simmer, and whisk constantly until the mixture begins to thicken, about 5-6 minutes.
- Remove from heat and let cool. The soup will continue to thicken as it cools.
Storage
- Place soup in an air-tight container and store in the fridge for up to one week, or in the freezer for up to 6 months.
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