Cream of Chicken Soup

5 from 1 vote

Cream of chicken soup is rich, soothing, creamy, and so easy to make. It's the perfect comfort food, or a great ingredient to add to sauces, soups, and casseroles.

Prep Time1

Cook Time10

Total Time11

Course: Soup Recipes

Cuisine: American

Keyword: cream of chicken soup, cream of chicken soup recipe, homemade cream of chicken soup

Servings: (equivalent of 2 10oz cans)

Author: Erin Sellin

Ingredients

Instructions

Melt the butter in a saucepan over medium heat.
1/4 cup butter
Add the flour to the melted butter, and whisk until it forms a thick paste.
1/2 cup all-purpose flour
Gradually pour in the chicken broth in small amounts at a time, while continuously whisking. Make sure to scrape the bottom and corners of the pan so that nothing is stuck, and whisk until no lumps remain.
2 cups low-sodium chicken broth
Add the celery salt and onion powder, then season to taste with salt and pepper. Stir to combine.
1/2 teaspoon celery salt, 1 teaspoon onion powder, Salt and pepper to taste
Bring the soup to a simmer over medium heat while stirring often. Simmer for about 3-4 minutes, until the soup thickens to the point that it can hold its shape, and the bubbles become thick and slow to burst.
Remove the soup from the heat, and gradually whisk in the heavy cream until fully incorporated.
1/2 cup heavy cream
Adjust the seasonings, then serve or use immediately, or store for later use.

Notes

Store leftovers in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months.
Reheat on the stove over medium heat, or in a microwave on 80% power in 20-second increments.
To make vegetarian, replace the chicken broth with vegetable or mushroom broth.
To make gluten-free, remove the flour from the recipe, and instead stir 3 tablespoons of cornstarch into the chicken broth before adding it.
Recipe makes the equivalent of 2 10oz cans of cream of chicken soup

Nutrition