Cream of Chicken Soup

Cream of Chicken Soup

soup blogAuthor note: I grew up eating many recipes that contained the obligatory canned cream of chicken. This recipe is a homemade substitution for that ingredient. I opted for garlic and onion powder instead of the actual vegetables to create a more smooth final product. Feel free to use the vegetables if you choose to. This recipe can be used as a substitute for recipes that call for cream of chicken soup, like Chicken Enchiladas (click here for recipe).

5 tablespoons unsalted butter

¼ cup unbleached all-purpose flour

1 cup whole milk

½ cup heavy cream

2 cups chicken stock

¼ teaspoon garlic powder

1 teaspoon kosher salt

pinch onion powder

  1. Gently warm the whole milk, cream and chicken stock. (I place mine in a large glass measuring cup and heat for 2 minutes in the microwave)
  2. In a large pan, melt the butter over medium heat. Once melted, add the flour, one tablespoon at a time, constantly whisking. Cook for about 5-7 minutes, or until lightly golden, but not browned.
  3. Slowly pour the chicken stock mixture into the roux, about ½ cup at a time, whisking constantly. Stir the mixture until it thickens (about 10-15 minutes). Be sure to stir continually or the flour will stick to the bottom of the pan and burn.
  4. Remove the pan off the heat and add the garlic powder, kosher salt and onion powder. Stir well.

2 thoughts on “Cream of Chicken Soup

  1. Pingback: Chicken Enchiladas | a pleasant little kitchen

  2. Pingback: A Pleasant Little Throwback | Cream of Chicken Soup | a pleasant little kitchen

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