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Creamy Homemade Chicken Soup Recipe

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3.9 from 5 reviews

This creamy homemade chicken soup is a smooth, comforting blend perfect as a base or substitute for condensed cream of chicken soup. Made with simple pantry ingredients like butter, flour, chicken broth, and warm milk, it comes together quickly on the stovetop for a velvety texture and savory flavor enhanced by celery salt, onion powder, and garlic powder.

  • Total Time: 15 minutes
  • Yield: 2 servings (equivalent to two 10.5 oz cans of condensed cream of chicken soup)

Ingredients

Base Ingredients

  • 4 tablespoons butter
  • ½ cup + 2 tablespoons flour
  • 2 cups chicken broth
  • 1 chicken bouillon cube or 1 teaspoon Better Than Bouillon (optional)
  • 1 cup milk (preferably whole, but any kind works)
  • ⅓ teaspoon celery salt
  • ⅓ teaspoon onion powder
  • ⅓ teaspoon garlic powder
  • ⅓ teaspoon salt
  • ⅓ teaspoon pepper

Instructions

  1. Whisk Continuously: Throughout the cooking process, continuous whisking is essential to achieve a smooth and lump-free soup base.
  2. Temper the Milk: Microwave the milk for 45 seconds to warm it gently; this step prevents curdling and reduces lumps when added later. Set the milk aside.
  3. Melt the Butter: In a saucepan over medium heat, melt the butter completely. Wait until it begins to foam, which takes about 3 minutes.
  4. Add the Flour: Gradually sprinkle in the flour while whisking constantly. Continue whisking for 3-5 minutes until the mixture reaches the texture of wet sand. Then remove the pan from heat.
  5. Add Chicken Broth in Batches: Pour in one-third of the chicken broth while whisking. Add another third and whisk again to combine thoroughly.
  6. Add Remaining Ingredients: Add the last third of the chicken broth, the chicken bouillon cube (or Better Than Bouillon), the warmed milk, and all the seasonings (celery salt, onion powder, garlic powder, salt, and pepper). Keep whisking continuously to incorporate fully.
  7. Thicken the Soup: Return the saucepan to heat and bring the mixture almost to a boil. Keep whisking until the soup thickens noticeably, then immediately remove it from heat to avoid over-thickening.
  8. Allow to Thicken Further: The soup will continue to thicken as it cools and stands.
  9. Optional Straining: For a super-smooth consistency, pour the soup through a fine mesh strainer before using or storing.
  10. Usage: This recipe yields enough to substitute two (10.5 oz) cans of condensed cream of chicken soup in recipes.

Notes

  • Whisking constantly is key to prevent lumps and ensure smoothness.
  • Optionally, omit the chicken bouillon cube or Better Than Bouillon for a lighter flavor.
  • Milk can be any kind, but whole milk produces a richer texture.
  • You can strain the soup for an extra velvety finish, especially if using it as a base for casseroles or creamy dishes.
  • This homemade soup is a great gluten-friendly option if using gluten-free flour.
  • Author: Olivia
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Soup Base
  • Method: Stovetop
  • Cuisine: American

Find it online: https://yourdailycook.com/creamy-homemade-chicken-soup-recipe/