Julie Clark
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Cream of Chicken Soup
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Give this homemade Cream of Chicken Soup recipe a try when you need a bowl of comfort, or when you’re looking for an alternative to canned condensed soup.
Why reach for the store-bought cans of condensed soup when making a casserole or craving a creamy chicken soup? In about 15 minutes, you can prepare a homemade cream of chicken soup with pieces of real chicken that is a fantastic alternative.
Say goodbye to preservatives and hello to rich, authentic chicken flavor. This versatile recipe can easily go from being a bowl of creamy soup to a condensed version, ideal for recipes and casseroles that call for condensed cream of chicken soup.
Table of Contents
About this Cream of Chicken Soup Recipe:
- Flavor: This gluten free cream of chicken soup recipe tastes like chicken, which is exactly how it should taste. It has the complementing flavors of onion, celery and a hint of garlic.
- Texture: This soup is so creamy, and the thickness is dependent on how long you cook the soup.
- Method: This soup cooks on the stovetop in a saucepan in about 15 minutes. It’s easy, but you do have to be attentive and stir the soup regularly so it does not scorch.
Why Make Cream of Chicken Soup at Home
There’s an undeniable satisfaction in preparing meals from scratch with ingredients that you know and love. When it comes to condensed cream soups, the difference between store-bought and homemade is like night and day.
Here are a few reasons why you should make homemade cream of chicken soup:
- Fresh and authentic flavor. Fresh ingredients that you pull out of your fridge and pantry staples simply make the soup taste better. Real pieces of chicken and fresh heavy cream give you a pure flavor.
- No preservatives. Let me start by saying I have no problem with using shortcuts. I regularly buy canned soups when I need a quick dinner to throw together and feel no shame in that. But I also see the importance of watching the ingredients of what I eat more often than not. If you’re like me and want to give your family the best, this recipe is for you.
- Customizable flavor. Homemade recipes come with the flexibility to tweak and them. Prefer your soup a tad saltier? Or maybe a bit spicier? You can easily adjust this recipe to your liking by adjusting seasonings. The possibilities are endless, and that’s the beauty of homemade cooking.
Cream of Chicken Soup Ingredients
Whether you are making the soup to eat as is or making a condensed soup, the ingredients are the same.
- Chicken stock or chicken broth. Buy a low sodium stock to better control the salt content of the soup.
- Finely diced chicken. Of course adding chicken is optional, but it is what sets our recipe apart from others. Small pieces of real chicken in every bite for authentic flavor.
- Cornstarch. Cornstarch is what thickens the soup. It is a more powerful thickener than just flour and is gluten free.
- Heavy cream. For lower fat, use whole milk or even half and half, but the soup will not be as creamy and thick this way. Heavy cream is best.
- Seasonings: onion powder, celery salt, garlic powder and salt.
- Butter. This may seem like a strange ingredient, but adding a pad of butter at the end of recipes is a Tastes of Lizzy T trade secret. (We do this in our fried rice, raspberry sauce and strawberry syrup.) It adds richness and flavor that you notice.
How to Make Cream of Chicken Soup
- Whisk together chicken stock and cornstarch in a small saucepan over low heat. (My burner was set to 3.5 out of 8.)
- While the stock is heating, stir in the salt, celery salt, onion powder, and garlic powder.
- Whisk often as it is initially starting to heat. You’ll see the mixture starting to thicken on the bottom of the saucepan. Whisk constantly at this point.
- Drizzle in the heavy cream about one tablespoon at a time, about 1 tablespoon every 30 seconds). Whisk constantly. The heat should still be on low.
- Whisk slowly until the mixture comes to a very low simmer (just a few bubbles). This is when the soup will start to thicken. Add the chicken.
- Continue whisking and cooking until the mixture is as thick and creamy as you’d like it. Then remove from the heat.
- Add the butter and mix until the butter is melted.
If the soup gets too thick, you can add milk or water to thin it out. That’s the beauty of condensed soup!
Cream of Chicken Soup Substitute
If you have a recipe that calls for a can of cream of chicken soup but you want homemade, this recipe is the answer. Simply continue to cook the mixture over medium-low heat until the soup thickens even more.
For the correct consistency give it this test: if you run a rubber spatula in the bottom of the pan, it should stay clean for several seconds before the soup comes together again. That’s how you know it is thick enough to be considered “condensed”. And it will continue to thicken slightly as it cools.
What to Add to the Soup
If you’re looking to make this soup a little heartier, try adding:
- Add a vegetable such as carrots, mushrooms, broccoli florets or mixed veggies.
- Top the soup with fresh herbs or homemade croutons.
- Swirl in some freshly grated cheddar cheese for a cheesy chicken soup.
- Other seasonings: black pepper and a bay leaf are great options for more flavor.
Storage and Reheating
- Storing: Allow the soup to cool to room temperature, then transfer to an airtight container and store in the refrigerator for up to 3-4 days. I do not recommend storing this soup in the freezer.
- Reheating: Gently reheat on the stovetop over low heat, stirring occasionally to prevent the bottom from burning. Avoid boiling, as this can change the soup’s consistency. You can also reheat quickly in the microwave.
Make it a meal.
Try pairing this soup with a salad and a biscuit or bread. The following are great options:
Cream of Chicken Soup
Give this homemade Cream of Chicken Soup recipe a try when you need a bowl of comfort, or when you're looking for an alternative to canned condensed soup.
Servings 2
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Ingredients
- 3/4 cup chicken stock
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- ¼ teaspoon celery salt
- ¼ teaspoon onion powder
- ⅛ teaspoon garlic powder
- ¼ cup heavy cream
- ⅓ cup finely diced chicken 1.5 ounces
- 1 teaspoon salted butter
Instructions
- Whisk together chicken stock and cornstarch in a small saucepan over low heat. (My burner was set to 3.5 out of 8.) ¾ cup chicken stock, 2 tablespoons cornstarch
- While the stock is heating, stir in the salt, celery salt, onion powder, and garlic powder. ¼ teaspoon salt, ¼ teaspoon celery salt, ¼ teaspoon onion powder, ⅛ teaspoon garlic powder
- Whisk often as it is initially starting to heat. You’ll see the mixture starting to thicken on the bottom of the saucepan. Whisk constantly at this point.
- Drizzle in the heavy cream about one tablespoon at a time, about 1 tablespoon every 30 seconds). Whisk constantly. The heat should still be on low. ¼ cup heavy cream
- Whisk slowly until the mixture comes to a very low boil (just a few bubbles). This is when the soup will start to thicken. Fold in the chicken. ⅓ cup finely diced chicken
- Continue whisking and cooking until the mixture is as thick and creamy as you'd like it. Then remove from the heat.
- Add the butter and mix until the butter is melted. 1 teaspoon salted butter–
- To make condensed soup: Continue to cook the mixture down until it is thicker. If you run a rubber spatula in the bottom of the pan, it should stay clean for several seconds before the soup comes together again. Then remove from the heat and add the butter.
Notes
This recipe makes 8-10 ounces of condensed soup (equal to 1 can), or 2 servings of regular soup.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe serving 2, with 1 serving being ½ of the soup. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 224kcal | Carbohydrates: 12g | Protein: 7g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 748mg | Potassium: 164mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 529IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 0.5mg
Frequently Asked Questions
Can you use flour or gluten-free flour to thicken the soup?
I don’t recommend using flour for this soup. Cornstarch works best.
Can you use dairy-free milk?
Yes, although the texture and the flavor of the soup will be different than the original recipe.
Can you use this method to make cream of mushroom soup?
Yes! Simply use a vegetable stock, then instead of chicken, add mushroom.
