Chicken With Cream Of Chicken Soup Recipes. Chicken With Cream Of Chicken Soup Recipe By Fazlur Rahman Khan is one of the tastiest ways to cook chicken. In this recipe of chicken, cream is used that gives a great taste and flavor. Traditional Pakistani cuisine is a rich mix of spices, herbs and sauces. Chicken Love to Eat In Bangladesh.
Creamy Chicken Soup
- SERVES: 6
- PREP TIME: 20 min
- COOK TIME: 25 min
- CALORIES: 324
- KID FRIENDLY
- ONE POT
A creamy chicken soup to warm you right through to the bone.
One Chicken Soup Recipe To Rule All Chicken Soup Recipes
Why is this chicken soup so very excellent? Because it’s creamy! And a little bit dill-y! And, because it’s a TMP chicken soup recipe, it’s Parmesan-y and garlicky! Therefore, it’s extremely extra lovable. Chicken soup is great. We love it. We make it all the time in all of its various forms—classic with noodles, or coconut-y, or with rice, or with white beans—and we love it any which way it’s made. But this creamy chicken soup recipe is our current obsession. The added richness of the milk and butter are just too fantastic. In the colder months, we want things that feel like they’ll really stay with us—warm bowls of creamy, hearty soups we can wrap our cold hands around, bring to our frozen blue lips and sip deeply from to warm from the inside out. This soup hasn’t just been showing up on repeat, it’s on auto-play—it’s easy, comes together quickly and its belovedness is near-universal. Pair it with some crusty bread and hey—dinner’s done.
Everything You’ll Need To Make This Creamy Chicken Soup Recipe
Just the basics, here! Classic chicken soup ingredient, plus creamy things equals deliciousness. When we say “cooked chicken” we mean all of the meat from a rotisserie chicken OR chicken that you’ve made ahead of time (poached chicken, for example). Here’s everything you’ll need:
- Onion
- Carrot
- Celery
- Garlic
- Butter
- Flour
- Chicken stock
- Whole milk
- Dill
- Cooked chicken
- Parmesan
How Do You Add Richness to Chicken Soup?
That very question is how we ended up here, with this fabulously creamy chicken soup. We wanted to give our favorite soup a little punch-up, and so we turned to the classic, cream-ifying power of a roux! A roux is a classic technique for thickening soups and sauces, and simply refers to the use of fat and flour together—in this case, butter and flour! Whole milk adds plenty of creaminess, too, and voila! A lovely rich and creamy chicken soup.
How To Make Creamy Chicken Soup
Four simple steps and this easy chicken soup is ready to go!
- Sauté onions, carrots, celery. Then, after a few minutes, add the garlic.
- Roux time! Stir in the butter and flour, then slowly pour in the stock.
- Bring the soup base to a boil and simmer for a few minutes until it has thickened a bit.
- Stir in the milk, salt, pepper, dill, chicken and Parmesan.
Homemade Cream of Chicken Soup
A homemade Cream of Chicken Soup is completely and utterly incomparable to the canned stuff. It’s silky and thick, with the subtle fragrance of thyme, and it tastes real.
Simple to make, this recipe is sure to become a favourite you’ll make over and over again!
Cream of Chicken Soup recipe
Growing up, I was “deprived” of canned soup. And such is the case when you’re a kid that you always want what you can’t have.
I got sent to school with bento boxes and eyed off my friends’ peanut butter sandwiches with jealousy. I looked forward to sleepovers, not only because of the excitement of staying at a friends’ place, but because I got to try food that my mother would never make.
Such as – soup from a can. I can’t believe how much I used to love that stuff!
(I also can’t believe that I used to be embarrassed being sent to school with bento boxes. It’s all the rage nowadays!)
At some point, I grew up, learned how to cook, found and made a homemade cream of chicken recipe.
And today, I shake my head, wondering how on earth I used to think canned soup was so delish.
Homemade cream of chicken soup is SO GOOD. If you like canned cream of chicken soup or those instant cup-a-soup packets, you are going to LOVE this!
“This cream of chicken soup recipe is very straight forward. Thick, creamy, and it tastes real. The canned stuff is no comparison!”
Homemade Condensed Cream of Chicken Soup
This recipe is an updated version of a recipe I posted way back when I started RecipeTin Eats. The previous recipe was written starting with a homemade condensed cream of chicken soup – thick and gloopy like Campbell’s soup in a can.
I went through a phase when I made homemade condensed soup which I would then keep for a few days then later use to make a soup or casserole. However, I found that I haven’t made condensed soup in years, mainly because it can only be kept for a few days so it kind of defeats the purpose of that recipe. But in case you want it, I’ve kept it – click here to get the recipe for the homemade Cream of Chicken Soup!
This is what it looks like. I told you – gloopy!!
With just 395 calories for a meal size bowl, this cream of chicken soup recipe is healthier than most creamy soups because it’s made without cream. It’s far healthier than canned – lower in sodium, preservative free and other artificial additives.
And you can tell the difference with just one spoonful. It tastes so much better than canned, it’s almost a joke!
I know I’ve included croutons here, but nobody would ever say no to a side of crusty bread for dunking! Here are some of my favourites.
Homemade Cream of Chicken Soup Recipe
This Homemade Cream of Chicken Soup recipe is an essential in so many delicious dishes. Made with basic ingredients of butter, flour, chicken stock, milk and seasonings, you’ll turn to this cream of chicken soup recipe time and again.
There are so many family favorite recipes that call for cream of chicken soup, from my family’s favorite chicken and rice casserole, my Grandmother’s famous cornbread dressing and in our favorite chicken pot pie! YUM!
While I don’t have an issue with the convenience of opening a can of it from time to time, I do like to know more about what all is in the food I prepare for my family and realistically, I like being able to whip up a batch myself with just a few simple ingredients that I always have on hand.
How to Make Homemade Cream of Chicken Soup
You’ll only need a few refrigerator and pantry staple ingredients for this recipe.
- Chicken stock – You can use my favorite homemade chicken stock recipe or a good quality organic chicken stock of your choice. You’ll need 3 cups (24-ounces).
- Flour – You can use your favorite all-purpose flour. Whole-wheat and gluten-free also work well.
- Milk – You can use your favorite milk or dairy-free milk. I like to use whole milk, 2% milk, but if making for someone who is dairy sensitive, I will use a dairy-free milk for them.
- Seasonings – You can adjust the seasonings to your personal preference. I like to add salt, pepper, garlic power, and onion powder.
How to Use Homemade Cream of Chicken Soup (Quick and Easy Method)
- Bring chicken stock to boil in a large saucepan or Dutch oven set over medium-high heat.
- Whisk together flour and milk until the flour has completely dissolved into the milk. Slowly pour the flour mixture into the boiling chicken stock, whisking constantly. Continue to cook until the cream of chicken soup has thickened, being sure to continually stir to keep the soup smooth and creamy.
- Remove from the heat and stir in any seasonings.
How to Make Homemade Cream of Chicken Soup Recipe (Roux Method)
If making using this method, you will need 3 tablespoons of butter in addition to the ingredients above.
- Melt butter in a large saucepan or Dutch oven set over low heat. Whisk in half the flour until smooth and cook until the flour has turned a sandy brown color. Whisk in the remaining flour until well combined.
- Whisk in the chicken stock and milk, 1 cup at a time, whisking until smooth.
- Simmer, whisking frequently, until the cream of chicken soup has thickened.
Can You Make Ahead Homemade Cream of Chicken Soup?
This soup can be stored in an airtight container in the refrigerator for up to one week.
Can You Freeze Homemade Cream of Chicken Soup?
Yes! To freeze, allow the soup to cool completely and then store in a freezer-safe container for up to 2 months.
To use, remove from the freezer and allow to thaw in the refrigerator overnight. Then, allow to reach room temperature prior to using, or defrost in the microwave on 50% at 20-second intervals, stirring between each interval.
How to Use as a Canned Condensed Cream of Chicken Substitute
You can use this homemade soup in any recipe that calls for condensed cream of chicken soup.
This recipe yields 4 cups (32 ounces) of homemade cream of chicken soup. I use 2 cups of my homemade cream of chicken soup in recipes that generally call for one can of cream of chicken soup.
Here’s my homemade cream of chicken soup recipe. I think you’ll love it!
Homemade Cream of Chicken Soup Recipe
SOUP AND STEW — 20 MINS
PREP TIME5 MINS
COOK TIME15 MINS
COURSESOUP
CUISINEAMERICAN
This Homemade Cream of Chicken Soup recipe is an essential in so many delicious dishes. Made with basic ingredients of butter, flour, chicken stock, milk and seasonings, you’ll turn to this cream of chicken soup recipe time and again.
Ingredients
ROUX METHOD
- ▢3 tablespoons butter
- ▢1/4 cup all-purpose flour (divided), regular, whole-wheat, or gluten-free
- ▢3 cups (24 ounces) chicken stock or broth homemade or store-bought
- ▢1 cup milk whole, half and half, cream, or favorite dairy-free milk
- ▢1/2 teaspoon salt
- ▢1/2 teaspoon ground white or black pepper
- ▢1/4 teaspoon onion powder optional
- ▢1/4 teaspoon garlic powder optional
QUICK AND EASY METHOD
- ▢3 cups chicken stock or broth homemade or store-bought
- ▢1/4 cup all-purpose flour regular, whole-wheat, or gluten-free
- ▢1 cup milk whole, half and half, cream, or favorite dairy-free milk
- ▢1/2 teaspoon salt
- ▢1/2 teaspoon ground black or white pepper
- ▢1/4 teaspoon onion power optional
- ▢1/4 teaspoon garlic powder optional
Instructions
ROUX METHOD
- Heat butter in a medium saucepan over low heat until melted. Whisk in 2 tablespoons of flour and whisk until smooth. Continue to cook, whisking frequently, until a light sandy color, about 4 to 5 minutes.
- Add remaining flour to the butter mixture. Whisk until well combined. Add chicken stock and milk to butter mixture slowly, about 1 cup at a time, whisking constantly until smooth. Bring to a simmer and cook for about 15 minutes, until it is thick and creamy.
- Remove from the heat and stir in salt, pepper and onion and garlic powder, if using.
QUICK AND EASY METHOD
- Bring chicken stock to boil in a large saucepan set over medium-high heat.
- Whisk together the flour and milk until the flour has completely dissolved in the milk. When the chicken stock has reached a rolling boil, slowly whisk the flour mixture into the boiling chicken stock, whisking constantly. Cook until the cream of chicken soup has thickened, about 8 more minutes.
- Remove from the heat and stir in salt, pepper, onion, and garlic powder, if using.
Notes
Store in an airtight container in the refrigerator for 1 week or the freezer for up to 2 months.
Homemade Cream of Chicken Soup
This Homemade Cream of Chicken Soup recipe is a delicious substitute for the pantry staple, condensed soup. It’s great for adding to casseroles and soups.
For about $2.64, you can make 3 cups of homemade condensed chicken soup. It adds home-cooked flavor to your favorite recipes like New Mexico Style Green Chile Chicken Enchiladas and these Old Fashioned Chicken and Noodles.
Forget the canned, processed soups and spend a few minutes making this homemade Cream of Chicken soup instead. I use canned Cream of Chicken Soup when I have to, just as much as the next person. But if I had to pick, I would choose this homemade version every single time.
The comforting and creamy flavor of this homemade version is beyond comparison. It gives you an authentic home-cooked flavor that you cannot get with the processed stuff. I think you will agree after tasting this version, you will prefer it over the jellied stuff that comes out of the can.
Use this Cream of Chicken soup as a substitute for the can you buy in the store in all of your favorite casseroles, soups, and slow cooker meals.
Ingredients and Cost
Per Serving Cost: $0.88
Recipe Cost: $2.64
- 1/2 cup (8 Tablespoons) unsalted butter – $0.80
- 1 cup chicken stock – $0.31
- 1 cup milk or half-and-half – $0.75
- 6 Tablespoons all-purpose flour – $0.12
- 1 teaspoon salt – $0.01
- 1/2 teaspoon ground black pepper – $0.03
- 1/2 teaspoon onion powder – $0.01
- 1/2 teaspoon garlic powder – $0.01
- 1/2 cup cooked chicken – $0.60
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
Recipe Variations
- You can make different versions of you favorite cream soups by just changing up the some of the ingredients. On my website I have recipes for Cream of Mushroom Soup Base and Cream of Celery Soup.
Storage Tips
SERVE: You can keep this at room temperature for up to 2 hours before it will need to be refrigerated.
STORE: Keep this chicken condensed soup in an airtight container in the refrigerator for about 1 week.
FREEZE: You can freeze this recipe in a freezer-safe container or Ziploc bag for 3-4 months. To do so, make sure the soup is completely cooled before placing it in a container. Defrost in the refrigerator overnight, and then heat in a saucepan until heated through. If the soup separates, then blend the soup with an immersion blender or pour it into a regular blender and blend until it comes together.
Recipe FAQ’s
What is cream of chicken soup made of?
Cream of chicken soup is made of simple ingredients that you may already have on hand. This recipe calls for butter, flour, chicken stock, half-and-half, salt, pepper, onion powder, garlic powder, and cooked chicken.
Is there a difference between condensed cream of chicken soup and cream of chicken soup?
No, there is not a difference between condensed cream of chicken soup and cream of chicken soup. If it does not specify condensed soup, you can assume it is condensed.
Can you substitute cream of celery for cream of chicken?
Suppose you do not have cream of chicken soup or the ingredients to make it. In that case, you can easily substitute Cream of Celery (recipe coming soon) or even Cream of Mushroom (recipe coming soon) for the Cream of Chicken without overly altering the taste.