Homemade Cream of Chicken Soup Recipe

Step 1

If the milk isn't already at room temperature, use a microwave to warm it gently.

Step 2

Melt butter in a large saucepan over medium heat until it foams (about 3 minutes).

Step 3

Add the flour in increments, whisking constantly to avoid lumps, until it has the consistency of wet sand (this can take 3-5 minutes). Then remove it from the heat.

Step 4

Slowly pour in 1/3 of the chicken broth and whisk well. Repeat with another 1/3 of the broth, then finally add the remaining broth along with the bouillon, spices, and milk, and whisk continuously.

Step 5

Return the pan to the stove over medium-high heat and simmer, constantly whisking, until the soup becomes very thick. Immediately remove the soup from the heat.Note it will continue to thicken as it stands. Taste and adjust any of the seasonings now, too.

Step 6

Optionally, use an immersion blender or pass the soup through a fine-mesh sieve for super-smooth soup similar to canned condensed chicken soup. Enjoy!