Homemade Cream of Chicken Soup

A jar of cream of chicken topped with cracked pepper, surrounded by parsley leaves and a spoon on a marble surface.

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Ingredients

▢ ¼ cup unsalted butter
▢ ⅓ cup all-purpose flour see Notes
▢ ½ teaspoon garlic powder
▢ ½ teaspoon onion powder
▢ 1 teaspoon salt
▢ ½ teaspoon black pepper
▢ 1 cup chicken broth or more, for a thinner consistency
▢ 1 cup whole milk or 2% milk (non-dairy substitutes will work)

Instructions

Melt the ¼ cup unsalted butter in a medium saucepan over medium heat.
Stir in ⅓ cup all-purpose flour and cook for 1-2 minutes, stirring constantly to form a roux.
Add the ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon salt, and ½ teaspoon black pepper.
Gradually whisk in the 1 cup chicken broth and 1 cup whole milk, whisking until smooth.
Bring the mixture to a simmer, cooking until it thickens (about 5-7 minutes).

Notes

I do NOT recommend using almond flour as a substitute for all-purpose flour. It gets gritty and you'll need cornstarch to thicken it slightly, and you'd need to reduce the amount of milk.

For a more concentrated chicken flavor, add 1 chicken bouillon cube along with the broth.

About 1¼ cups of this recipe equals one can of condensed soup.

Store in an airtight container in the fridge for up to 3 days, or freeze for 2 to 3 months.

Nutrition