AmericanSoup

Cream of Chicken Soup

Name: Cream of Chicken Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 cans
Cuisine: American
Ingredients: 4 tbsp butter; 1/2 cup + 2 tbsp flour; 2 cups chicken broth; 1 chicken bouillon cube or 1 tsp Better Than Bouillon (optional); 1 cup milk, preferably whole but any kind works; 1/3 tsp celery salt; 1/3 tsp onion powder; 1/3 tsp garlic powder; 1/3 tsp salt; 1/3 tsp pepper

Silky and comforting, this cream of chicken soup comes together in just 15 minutes with a simple roux-based broth enriched with milk and warm spices. The velvety texture and subtle seasoning make it the ultimate weeknight comfort meal or the perfect start to any dinner.

Prep

5 minutes

Cook

10 minutes

Total

15 minutes

Serves

2 cans

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Ingredients

Units

Instructions

1
Temper the milk by microwaving it for 45 seconds. This prevents curdling and lumps from forming when it's added. Set aside.
2
Melt the butter in a saucepan over medium heat. Let it fully melt and wait until it starts to foam, about 3 minutes.
3
Gradually add the flour, whisking continuously for 3-5 minutes, until it's the consistency of wet sand. Remove from heat.
4
Add 1/3 of the chicken broth and whisk well. Add another 1/3 and whisk well.
5
Add the remaining chicken broth, chicken bouillon, warm milk, and seasonings, whisking continuously.
6
Return to heat and bring to a near boil. Continue to whisk until it begins to get very thick. Immediately remove from heat.
7
Soup will continue to thicken upon standing.
8
If possible, run the mixture through a fine mesh strainer for a super-smooth consistency.
9
Use as a direct substitute for condensed cream of chicken soup. This recipe makes enough for two 10.5 oz cans.