DIY Cream of Chicken Soup
Why settle for gloopy canned soup when you can stir up your own creamy magic in 15 minutes flat? This buttery, smooth homemade blend of chicken broth, milk, and seasoning is the real MVP behind every cozy casserole and comfort food classic.
EQUIPMENT (PAID LINKS)
- Saucepan
- Microwave-safe cup or bowl
- Fine mesh strainer (optional)
Ingredients
- 4 tablespoons butter
- ½ cup plus 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 chicken bouillon cube or 1 teaspoon Better Than Bouillon optional
- 1 cup whole milk or any milk you have
- ⅓ teaspoon celery salt
- ⅓ teaspoon onion powder
- ⅓ teaspoon garlic powder
- ⅓ teaspoon salt
- ⅓ teaspoon black pepper
Instructions
- Warm the Milk: Microwave the milk for about 45 seconds until warm. This prevents curdling and helps it blend better when added to the soup.
- Melt the Butter: Melt the butter in a saucepan over medium heat. Let it foam slightly to cook off the water in the butter—this takes about 3 minutes.
- Make a Roux: Whisk in the flour gradually while stirring non-stop. Keep whisking for 3 to 5 minutes, until it looks like wet sand. This step gets rid of the raw flour taste.
- Add Chicken Broth in Stages: Take the pan off the heat. Add ⅓ of the chicken broth and whisk until fully combined. Repeat with another ⅓, then add the final ⅓. Whisk until completely smooth.
- Mix in Milk and Seasoning: Add the warm milk, bouillon (if using), celery salt, onion powder, garlic powder, salt, and pepper. Whisk until everything is well combined.
- Thicken the Soup: Return the pan to the heat. Stir constantly over medium-high heat until the soup thickens to a very creamy consistency, just before it boils. Remove from heat as soon as it thickens.
- Optional Smooth Finish: For an ultra-smooth texture (like the canned version), strain the soup through a fine mesh strainer.