In my quest to make you the easiest dinners on the planet, I talked to a lot of friends and family about what makes easy dinners for them. It was super eye-opening. So many of them are busy parents just like me, and what I heard over and over was: Not a lot of ingredients. Here is the tricky part with that: I also want to give you all the options to cook completely from scratch. It tends to be how I cook for my own family and is the pieces of cooking that bring me a lot of joy. And the more I learn how to do it, the more I love it. Making homemade cream of chicken soup has several benefits over store-bought versions, and it’s easier to make than you might think.
Healthier: Homemade allows you to control the ingredients, skipping preservatives, artificial flavors, and excess sodium often found in canned versions. Customizable: You can adjust the flavor to your liking—add more herbs, spices, or chicken for extra richness. You can even make it dairy-free if that is a dietary need. Quick and Simple: Homemade soup can be made with pantry staples that you likely have on hand anyway and only takes about 25 minutes to whip up. It can be made the day before, making it a convenient option for those who want fresher flavors without sacrificing time.
You will need:
Butter: I used salted, but unsalted will be fine too. All-Purpose flour: This creates a roux which thickens the soup and prevents it from separating. Read more on this below. Chicken stock: You can buy chicken stock base to keep in your pantry and make the exact amount you need by combining it with water. Milk: I made mine with whole milk, but any kind will do, including soy milk if you want to make this dairy-free (along with vegan butter). Garlic powder: Make sure it is not garlic salt. Onion powder Kosher salt Black pepper
Melt butter in a small saucepan. Make sure to keep a close eye on it so that it doesn’t burn. Whisk the flour into the butter. We are making a roux. That is the start of so many great recipes, my favorite being New England Clam Chowder. Make sure that the flour and butter are completely whisked together and combined before going on. It will look like a gooey paste. Slowly pour in the chicken stock. I like to add just a little bit at a time (about two tablespoons), only adding more once what I just added is fully combined. Add the milk and spices. Do a really good job whisking it together to combine it. It should be smooth and you shouldn’t see any lumps. Bring the mixture to a simmer. You should see bubbles that are the size of small grapes. Continue stirring while you bring it to a simmer so it doesn’t burn on the bottom. Let it simmer for five minutes, continuing to stir. During this time it will thicken up and condense.
While making a roux is very simple, it is important to make sure the flour is fully whisked into the butter and no white streaks remain. Next, it is crucial to add the chicken stock slowly, allowing it to fully incorporate before adding more. This step only takes a minute or two but isn’t one you want to rush. To make this recipe ahead of time and store it, follow the recipe as written. Let it cool and once it is no longer steaming, put it in an airtight container (I like using mason jars), and put it in the refrigerator for up to three days.
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