This homemade cream of chicken soup recipe is a game changer! It’s easy and so much healthier than the canned condensed stuff, made with only a few wholesome ingredients. And in my opinion, it tastes worlds better too! Here’s how to make cream of chicken soup and homemade cream of mushroom soup worth kicking the canned stuff for.
I’ll admit it. Up until this point I either avoided most recipes calling for cream of mushroom soup, or I used it and felt a little guilty. I mean, most recipes calling for cream of chicken soup and the like are totally comforting and delicious.But I tried to use it sparingly, which means less comfort foods.
But I have good news! Now you can have all the comfort and taste of condensed soup casseroles without the guilt!
And the second best news? It’s super easy. And it tastes BETTER than the canned stuff. I know, seems too good to be true. But this is real, everyone! I’ve tasted it and can’t go back.
Healthier cream of chicken soup
What’s in this soup, you ask? Only four wholesome ingredients I’m sure you already have! A little butter, flour, milk, and chicken broth. That’s it!
Sure, it’s got butter, but fat isn’t all bad! We need some to help us absorb all the goodness of the veggies we eat. So don’t let the butter deter you.
I also love that these homemade chicken and mushroom soups let you control the amount of sodium you get. Using low-sodium chicken broth works great, and I didn’t even feel the need to add any extra salt. So there is plenty of flavor with much less sodium.
Here’s the breakdown: store-bought cream of chicken soup contains 2,175 mg of sodium per can. This recipe (which makes the equivalent of a can) of homemade contains 610 mg of sodium. That’s 3.5 times less sodium – homemade is insanely better!
I even got curious and made a version using whole wheat rather than white flour and it worked great! If you choose to do this, I recommend using 2 tablespoons of flour rather than 1 because it seems to be a little less effective at thickening.
How to make homemade cream of chicken soup
Begin by making a roux: melt the butter in a saucepan over medium/medium-low heat and then whisk in the flour. Continue whisking until smooth and bubbly. At this point, remove your pot from the stove and add in your broth and milk VERY SLOWLY while whisking quickly (I recommend combining your milk and broth ahead of time so you can add it simultaneously). It will look like the mixture is separating, but keep at it and once it comes together add a little more liquid. Eventually you can just dump the rest in.
Return the pot to the stove and bring the mixture to a gentle boil. Allow it to simmer uncovered for 5-10 minutes until it’s thickened a bit. Once you take if off the heat it will continue to thicken.
TIP: If you want your cream of chicken soup extra thick, use 2 tablespoons of flour. (Also use 2 if you’re making cream of mushroom soup. Speaking of which…)
How to make homemade cream of mushroom soup
Cream of mushroom soup uses the same base as cream of chicken soup, but adds in some finely chopped onion and mushrooms right after the roux is made. Just make sure to use 2 tablespoons of flour because you’ll need the extra thickening with the added mushroom moisture.
After the roux has formed, stir 2 tablespoons of onion and about 1 1/4 cups chopped mushrooms (half an 8 oz container) in. Continue to stir for a few more minutes as the onion and mushrooms soften just a bit.
After the mushrooms and onions are no longer raw, take the pot of the heat and stir in the milk and broth like before. Still do it slowly, but it will be a little more awkward with all the chunks in the way. But keep up the whisking as best you can bad it will turn out! Return to the heat once combined and cook for 5-10 minutes, until thickened.
A single recipe makes the equivalent of a 10.5 ounce can of cream of chicken soup, and a little more than a can of cream of mushroom. But when you’re up to the work of making it anyway, you may as well double or quadruple the mix and just freeze the extra for next time.
What are you going to make with your homemade cream of chicken or cream of mushroom soup? I used some of both to make Hawaiian haystacks – so good!
- 3 tablespoon butter, unsalted
- 1 tablespoon flour, all-purpose
- 1/2 cup chicken broth, low-sodium
- 1/2 cup milk
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, ground
For Cream of Mushroom, in addition to above
- 1 tablespoon flour, all-purpose
- 2 tbsp chopped onion
- 1 1/4 cup, pieces or slices mushrooms, white
- Melt butter in a saucepan over medium-low heat. Whisk in flour (1 tablespoon for cream of chicken, 2 for cream of mushroom or for extra thick cream of chicken). Continue whisking until the mixture is smooth and bubbly, making a roux.
- Remove the saucepan from heat and slowly add in chicken broth and milk, whisking continuously. Whisk until combined, then return to the heat. Bring to a gentle boil and simmer for 5-10 minutes, until thickened. Mixture will continue to thicken as it cools. Salt and pepper to taste.
- If you are making Cream of Mushroom, follow the instructions above, and add an additional tablespoon of flour, 2 tablespoons of finely chopped onion, and 1 1/4 cups of diced mushrooms.