Cream of Chicken Soup (Better Than Store-Bought)

Warm up your kitchen and your casseroles with this homemade Cream of Chicken Soup—no cans required! Mary Katherine shows just how quick and satisfying it is to whip up a batch with pantry staples and a little patience. Creamy, savory, and onion-tinged, this essential soup elevates Chicken Pot Pie and cozy family favorites. If you try it once, you might never go back to the store-bought version!

Ingredients

4 tbsp butter (half a stick)
1/2 cup plus 2 tablespoons all-purpose flour
2 cups cups chicken broth Better Than Bouillon, bouillon cubes, or store-bought chicken broth
*Add an extra teaspoon of bouillon for richer flavor **optional
1 cup milk any kind
Add a splash of heavy cream for richness optional, but ideal
1/2 tsp salt or to taste
1/2 tsp onion powder or to taste
1/2 tsp garlic powder or to taste

Instructions

Start the base:

Melt butter over medium-low to medium heat in a heavy-bottomed saucepan.

Prepare the Chicken Broth:

While butter melts, whisk together two cups of hot water with Better Than Bouillon or bouillon cubes. Add a heaping teaspoon extra bouillon for depth of flavor.

Add the Flour:

Once butter is melted, gradually whisk in flour—start with a bit, then add the rest. Whisk almost constantly until it resembles thick, wet sand. Let this mixture cook for a couple of minutes, but don’t let the heat go over medium.

Whisk in the Broth:

Add the chicken broth in thirds or fourths, whisking well after each addition. The mixture will thin and start to look like soup.

Milk Mixture:

Combine your cup of milk with a splash of cream. Warm slightly in the microwave (about 30 seconds) to temper it, so it blends smoothly and doesn’t curdle when added to the pot.

Finish the Soup:

Pour in the milk mixture, then add salt, onion powder, and garlic powder (½ teaspoon each, or to taste). If you like celery salt, add a pinch here. Stir constantly until smooth and creamy, lowering heat as needed.

Check Consistency:

Cook until bubbling, smooth, and thick enough for casseroles—about the consistency of a canned cream soup, but silkier.

Taste and Adjust:

Taste and tweak seasonings if you want. Pour into containers or use right away in recipes. This makes about the equivalent of two 10-ounce cans of store-bought soup.