cream of chicken soup homemade recipe
The Best cream of chicken soup homemade recipe
I make cream of chicken soup from scratch at least twice a month, and it has become one of those recipes my family asks for without me suggesting it. My kids treat it like a treat even though it is plain, simple food, and my husband packs the leftovers for lunch the next day. I started making it myself because the canned version always tasted thin and salty to me, and once I realized how little work the real thing takes, I stopped buying it.
It fits almost any night of the week. I serve it with bread and a salad for a quick dinner, and it is the first thing I make when someone in the house is sick and wants something warm and easy to keep down. Around the holidays I use it as a sauce over mashed potatoes or dressing, and it holds up well enough to make ahead and reheat.
What keeps this in my regular rotation is that I know exactly what goes into the pot. I use real chicken and real vegetables, and I decide how much salt goes in, so the soup tastes like chicken instead of salt. There are no thickeners or preservatives I cannot pronounce, and two chicken breasts will feed four people with enough left for lunch.
Homemade Cream of Chicken Soup
A rich, velvety cream of chicken soup made from scratch with tender vegetables, shredded chicken, and a simple butter-and-flour base. It comes together in one pot in under an hour and tastes nothing like the canned version.
🥘Ingredients
For the Soup
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Homemade Cream of Chicken Soup Works
This homemade cream of chicken soup is one I keep coming back to because it fits just about any occasion, from a quick weeknight dinner to a big family gathering where everyone wants seconds. It comes together with simple ingredients and feeds a crowd without a lot of fuss. If you make it once, you will probably find yourself adding it to your regular rotation like I did.
❓ Frequently Asked Questions About Cream of Chicken Soup
1. Can I use this homemade cream of chicken soup in place of the canned version in recipes?
Yes. Use it cup for cup anywhere a can of condensed cream of chicken soup is called for, such as casseroles, pot pies, and slow-cooker dishes. Keep in mind that homemade is usually thinner and less salty than the canned version, so you may want to reduce added salt elsewhere in the recipe and let the dish simmer a few extra minutes to thicken.
2. How long does homemade cream of chicken soup keep in the refrigerator?
Store it in an airtight container in the fridge for up to four days. Reheat gently over low heat, stirring often, and add a splash of milk or broth if it has thickened too much while sitting. Let it cool to room temperature before refrigerating so it does not stay warm too long.
3. Can I freeze cream of chicken soup?
It freezes, but the texture changes. Dairy-based soups can separate or turn grainy after thawing, so the safest approach is to freeze the base before the cream goes in, then stir in the cream or milk while reheating. If you freeze the finished soup, thaw it overnight in the fridge and whisk it well over low heat to bring it back together.
4. Why did my soup come out lumpy, and how do I fix it?
Lumps usually happen when flour is added directly to hot liquid without being dispersed first. Whisk the flour into melted butter and cook it for a minute or two before adding broth, then add the liquid gradually, whisking constantly. If lumps still form, pour the soup through a fine-mesh strainer or blend it briefly with an immersion blender.
5. Can I make this recipe gluten-free or dairy-free?
For a gluten-free version, swap the flour for cornstarch or a gluten-free blend, using roughly half the amount and whisking it into cold broth before adding it to the pot. For a dairy-free version, replace the butter with olive oil and use a dairy-free milk or unsweetened oat cream. Taste and adjust the seasoning, since the flavor will shift with the substitutions.
