There’s something heartwarming about the smell of homemade cream of chicken soup wafting through the kitchen. I remember those chilly evenings when my grandmother would make a big batch, filling the house with warmth and comfort. This recipe matters because it brings back those cherished memories and creates new ones with every spoonful. The creamy texture and savory chicken flavor are simple yet satisfying. You can enjoy it on its own or use it as a base for other dishes. What’s truly special about this recipe is that it’s made with love and ingredients you probably have on hand, making it perfect for any day.
Why Make This Recipe
Homemade cream of chicken soup is a classic comfort food that is both delicious and versatile. Making it from scratch allows you to control the ingredients and tailor the flavor to your liking. This warm soup is perfect for cold days, sick days, or simply when you crave something hearty. Plus, it’s an easy way to use up leftover chicken or veggies!
How to Make Homemade Cream of Chicken Soup
Ingredients:
- 1 cup cooked chicken, shredded
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1/2 cup onion, chopped
- 1/2 cup carrots, diced
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Optional: fresh parsley, for garnish
Directions:
- In a large pot, melt the butter over medium heat.
- Add the chopped onions and diced carrots. Cook until the onions are soft, about 5 minutes.
- Stir in the flour and cook for another minute to form a roux.
- Gradually whisk in the chicken broth and milk, keeping the mixture smooth.
- Add the shredded chicken, garlic powder, salt, and pepper.
- Simmer for about 15 minutes, stirring occasionally, until the soup thickens.
- Remove from heat and add fresh parsley if desired.
- Serve hot.
How to Serve Homemade Cream of Chicken Soup
Serve the soup hot in bowls. You can enjoy it on its own or pair it with crusty bread or crackers. A sprinkle of fresh parsley on top adds a nice touch. It’s also great as a base for casseroles or pasta dishes.
How to Store Homemade Cream of Chicken Soup
Once cooled, store the soup in an airtight container in the refrigerator for up to three days. If you want to keep it longer, you can freeze it for up to three months. Just make sure to leave some space in the container, as soup expands when frozen.
Tips to Make Homemade Cream of Chicken Soup
- Use leftover rotisserie chicken to save time.
- For a creamier texture, you can replace some of the milk with heavy cream.
- Feel free to add other vegetables like peas or celery for more flavor and nutrients.
- Adjust the seasoning to your taste by adding herbs like thyme or rosemary.
Variation
For a healthier version, you can substitute skim milk and use whole wheat flour for the roux. You can also add a splash of lemon juice for brightness or some cooked rice for added heartiness.
FAQs
Can I use frozen chicken?
Yes, you can use frozen chicken. Just make sure to cook it fully before shredding it for the soup.
Can I make this soup vegetarian?
Yes, simply replace the chicken with cooked mushrooms or tofu and use vegetable broth instead of chicken broth.
How can I thicken the soup more?
If you want a thicker soup, you can add an extra tablespoon of flour mixed with a little water or milk before simmering it again.
Cream of Chicken Soup
Ingredients
Main Ingredients
- 1 cup cooked chicken, shredded Use leftover rotisserie chicken for convenience.
- 1/4 cup butter
- 1/4 cup all-purpose flour Can be substituted with whole wheat flour for a healthier version.
- 1 cup chicken broth Vegetable broth can be used for a vegetarian option.
- 1 cup milk For a creamier texture, replace with heavy cream.
- 1/2 cup onion, chopped
- 1/2 cup carrots, diced You can also add peas or celery.
- 1/2 teaspoon garlic powder
- to taste Salt and pepper Adjust to preference.
- to garnish fresh parsley Optional, for serving.
Method
Cooking
- In a large pot, melt the butter over medium heat.
- Add the chopped onions and diced carrots. Cook until the onions are soft, about 5 minutes.
- Stir in the flour and cook for another minute to form a roux.
- Gradually whisk in the chicken broth and milk, keeping the mixture smooth.
- Add the shredded chicken, garlic powder, salt, and pepper.
- Simmer for about 15 minutes, stirring occasionally, until the soup thickens.
- Remove from heat and add fresh parsley if desired.
- Serve hot.