Homemade Cream of Chicken Soup Recipe

Name: Homemade Cream of Chicken Soup Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 3 tbsp Unsalted Butter (3 tablespoons butter (salted or unsalted, based on preference)); ½ cup All-Purpose Flour (1/4 cup all-purpose flour + 1/4 cup all-purpose flour (regular, whole-wheat, or gluten-free)); 6 cup Chicken Stock (3 cups (24 ounces) chicken stock or broth (homemade or store-bought) + 3 cups chicken stock or broth (homemade or store-bought)); 2 cup Whole Milk (1 cup milk (whole, half and half, cream, or favorite dairy-free milk) + 1 cup milk (whole, half and half, cream, or favorite dairy-free milk)); 1 tsp Kosher Salt (1/2 teaspoon kosher salt + 1/2 teaspoon kosher salt); 1 tsp Black Pepper (1/2 teaspoon ground black pepper + 1/2 teaspoon ground black pepper); ½ tsp Onion Powder (1/4 teaspoon onion powder (optional) + 1/4 teaspoon onion powder (optional)) — optional; ½ tsp Garlic Powder (1/4 teaspoon garlic powder (optional) + 1/4 teaspoon garlic powder (optional)) — optional

Homemade Cream of Chicken Soup Recipe - Soup (American)

20 minAmerican

Servings4

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Vegetarian
Pescatarian
Egg Free

Ingredients

For 4 servings

Unsalted Butter3 tbsp · 3 tablespoons butter (salted or unsalted, based on preference)
All-Purpose Flour½ cup · 1/4 cup all-purpose flour + 1/4 cup all-purpose flour (regular, whole-wheat, or gluten-free)
Chicken Stock6 cup · 3 cups (24 ounces) chicken stock or broth (homemade or store-bought) + 3 cups chicken stock or broth (homemade or store-bought)
Whole Milk2 cup · 1 cup milk (whole, half and half, cream, or favorite dairy-free milk) + 1 cup milk (whole, half and half, cream, or favorite dairy-free milk)
Kosher Salt1 tsp · 1/2 teaspoon kosher salt + 1/2 teaspoon kosher salt
Black Pepper1 tsp · 1/2 teaspoon ground black pepper + 1/2 teaspoon ground black pepper
Onion Powder½ tsp · 1/4 teaspoon onion powder (optional) + 1/4 teaspoon onion powder (optional) · optional
Garlic Powder½ tsp · 1/4 teaspoon garlic powder (optional) + 1/4 teaspoon garlic powder (optional) · optional

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Steps

1Roux Method
2Heat butter in a medium saucepan over low heat until melted. Whisk in 2 tablespoons of flour and whisk until smooth. Continue to cook, whisking frequently, until a light sandy color, about 4 to 5 minutes.
3Add remaining flour to the butter mixture. Whisk until well combined. Add chicken stock and milk to butter mixture slowly, about 1 cup at a time, whisking constantly until smooth. Bring to a simmer and cook for about 15 minutes, until it is thick and creamy.
4Remove from the heat and stir in salt, pepper and onion and garlic powder, if using.
5Quick and Easy Method
6Bring chicken stock to boil in a large saucepan set over medium-high heat.
7Whisk together the flour and milk until the flour has completely dissolved in the milk. When the chicken stock has reached a rolling boil, slowly whisk the flour mixture into the boiling chicken stock, whisking constantly. Cook until the cream of chicken soup has thickened, about 8 more minutes.
8Remove from the heat and stir in salt, pepper, onion, and garlic powder, if using.