How Is Cream of Chicken Soup Made? A Step-by-Step Guide

Cream of chicken soup is a beloved comfort food that can be found in recipes ranging from casseroles to sauces. But have you ever wondered how this versatile pantry staple is actually made? In this article, I’ll walk you through the simple process of making cream of chicken soup from scratch.

An Overview of Cream of Chicken Soup

Butter chicken soup is made with chicken broth, cream or milk, and cooked chicken. It has a smooth, velvety texture and a rich flavor. Herbs like thyme, onions, celery, and carrots are also often used to make a tasty base. A roux of butter and flour is added to this mixture to make it thicker. This gives it its signature creamy texture.

The resulting blend can be served as a soup on its own or used to elevate dishes like chicken pot pies pasta bakes, chicken and rice casserole, and more. Making your own homemade cream of chicken soup allows you to control the sodium content and quality of ingredients.

Step-by-Step Instructions for Making Cream of Chicken Soup

Here is a simple, 10-step process for how to make cream of chicken soup at home

1. Sauté the aromatics

Start by sautéing diced onion, garlic, celery and carrots in butter or olive oil over medium heat until softened, about 5-7 minutes. This builds a flavorful foundation

2. Brown the chicken

Next, add your chicken to the pot. Diced breasts or thighs work well. Cook until evenly browned, about 3-5 minutes per side.

3. Make a roux

Sprinkle the flour over the cooked chicken and stir to coat evenly. Cook for 2 more minutes to toast the flour slightly. This will create your roux.

4. Whisk in broth

Gradually pour in the chicken broth while whisking constantly to prevent lumps. Bring to a gentle boil.

5. Simmer

Once boiling, reduce heat and let simmer for 10-15 minutes to thicken up.

6. Cook chicken through

At this point, make sure your chicken pieces are cooked through. Simmer longer if needed.

7. Stir in cream

Remove soup from heat and slowly stir in heavy cream or half-and-half until fully incorporated. This gives it a luscious texture.

8. Season

You can add extra spices like salt, pepper, dried thyme or sage if you want. Taste and adjust as needed.

9. Finish with herbs

Just before serving, stir in some chopped parsley or chives to add freshness.

10. Enjoy!

Ladle your homemade cream of chicken soup into bowls and garnish with an extra sprinkle of herbs. Enjoy this nourishing comfort food.

That’s it! These easy steps will help you make real chicken soup that is creamy and full of flavor. Try adding things like corn, spinach, mushrooms, or other vegetables to make it your own.

Frequently Asked Questions About Making Cream of Chicken Soup

Here are answers to some common questions about crafting cream of chicken soup from scratch:

Can I use chicken stock instead of broth?

Yes, chicken stock can be substituted 1:1 for chicken broth in this recipe. Stock provides extra body.

What milk alternatives work?

Almond milk, oat milk or coconut milk can replace regular dairy milk. Reduce cooking time to prevent curdling.

Can I use cooked chicken leftovers?

Absolutely! Shredded rotisserie chicken or leftovers work great. Stir them in at the end to just heat through.

Is it better to dice or shred the chicken?

Either way works fine! Diced chicken gives you nice chunks, while shredding makes tender, stringy pieces.

Can I add vegetables like peas or broccoli?

Sure, stir frozen peas, diced carrots, or small broccoli florets in the last 5 minutes of cooking.

How do I make it gluten-free?

Use cornstarch instead of flour to thicken the soup base before adding cream.

Can I freeze leftovers?

Yes, cream of chicken soup freezes well for 2-3 months. Thaw overnight and reheat gently.

How long does homemade last in the fridge?

Store cooled soup in airtight containers up to 4 days. Freeze for longer storage.