5 tablespoons butter
½ cup AP flour
3 cups chicken broth
Celery seed, salt, or powder
Salt
Pepper
Less than ½ cup heavy cream
Learning how to make a creamed soup or sauce is a basic kitchen skill and is the foundation for so many recipes. After making this soup you’ll be able to make cream of “anything” soup from scratch.
Start by melting 5 tablespoons of butter in a medium saucepan over medium heat.
Once the butter is completely melted, whisk in ½ cup AP flour and cook flour, stirring frequently, until it no longer smells like raw flour.
Slowly whisk in the 3 cups of broth a little bit at a time, and incorporate each addition fully before adding more. If you pour in too much at once, you could end up with a thin soup.
Adding a little bit at a time will help to maintain the thick, saucy structure we want.
Once all of the broth has been incorporated, taste the soup. This will give you a taste of where you started before seasoning-and then add ¼ tsp celery seed, salt, or powder and ½ tsp salt and ¼ tsp pepper.
Turn the heat down to low and once the bubbling slows, taste and adjust seasonings.
Once you are satisfied with the seasoning levels, turn off the heat and remove the pan from the heat.
When the bubbling stops, slowly whisk in the cream a little bit at a time and pay attention to the thickness of the soup. It’s easy to add more cream, but you can’t take it out. Only add enough to make a nice, thick, creamy soup. Picture in your mind what a can of cream of chicken soup looks like before you add it to a recipe. That is the consistency you want.
A Note About Seasoning Food
Seasoning as you cook is going to pull out the flavors and make your food taste better, but it’s also subjective. Some people taste things more intensely than others. As we age, our taste buds aren’t as sharp as they once were. When we are super young, our taste buds are new and we taste flavors more intensely than older people. Taste your cooking often while you are cooking it, and never call a dish done until you’ve tasted it one last time so you have the opportunity to adjust the seasonings before it is served. You may learn that you prefer more salt, pepper, and seasonings than a recipe calls for, or you may find out you like less.
Cream of Chicken Soup From Scratch
Making homemade cream of chicken soup from scratch means you can make cream of "anything" soup from scratch.
Ingredients
- 5 tablespoons butter
- ½ cup AP flour
- 3 cups chicken broth
- Celery seed, salt, or powder
- Salt
- Pepper
- Less than ½ cup heavy cream
Instructions
- Melt 5 tablespoons of butter in a medium saucepan over medium heat.
- Once the butter is completely melted, whisk in ½ cup AP flour and cook flour, stirring frequently, until it no longer smells like raw flour.
- Slowly whisk in 3 cups of broth a little bit at a time, and incorporate each addition fully before adding more.
- Add ¼ tsp celery seed, salt, or powder and ½ tsp salt and ¼ tsp pepper.
- Turn the heat down to low and once the bubbling slows, taste and adjust seasonings.
- Slowly whisk in the cream a little bit at a time and pay attention to the thickness of the soup. Add enough to make a nice, thick, creamy soup.
Notes
Seasoning as you cook is going to pull out the flavors and make your food taste better, but it’s also subjective. Taste your cooking often while you are cooking it, and never call a dish done until you’ve tasted it one last time.
