How to Make Your Own Cream of Chicken Soup?
Creating your own cream of chicken soup is easier than you think! This article shows you how to make a flavorful, comforting soup from scratch, offering a healthier and more customizable alternative to canned versions by focusing on fresh ingredients and simple techniques.
Why Bother Making Cream of Chicken Soup From Scratch?
Canned cream of chicken soup has long been a pantry staple, but the homemade version offers significant advantages. Beyond the sheer satisfaction of crafting something delicious, homemade soup allows you to control the ingredients, avoiding excess sodium, artificial flavors, and preservatives often found in commercial products. This translates to a healthier and more flavorful bowl.
Benefits of Homemade Cream of Chicken Soup
- Control over ingredients: Eliminate unwanted additives and preservatives.
- Superior flavor: Fresh ingredients create a richer, more complex taste.
- Healthier option: Reduce sodium content and customize the recipe to suit dietary needs.
- Cost-effective: Making your own soup can be more economical, especially when using leftover chicken.
- Customization: Tailor the ingredients and consistency to your personal preferences.
The Essential Ingredients
The key to a great cream of chicken soup lies in using quality ingredients. While variations abound, the core components remain consistent.
- Chicken: Cooked chicken, either shredded or diced. Leftover rotisserie chicken is an excellent choice.
- Aromatic Vegetables: Onion, celery, and carrots form the base of the flavor.
- Broth: Chicken broth, preferably homemade for the best flavor. Low-sodium options are recommended.
- Thickening Agent: Flour or cornstarch, used to create the creamy texture.
- Dairy: Milk, cream, or a combination of both, adding richness and smoothness.
- Seasonings: Salt, pepper, and optional herbs like thyme, parsley, or bay leaf.
The Step-by-Step Process
Follow these steps to create a delicious and comforting cream of chicken soup from scratch.
- Sauté the Aromatics: In a large pot or Dutch oven, melt butter or olive oil over medium heat. Add diced onion, celery, and carrots and cook until softened, about 5-7 minutes.
- Create a Roux: Sprinkle flour or cornstarch over the vegetables and cook for 1-2 minutes, stirring constantly to create a roux. This will thicken the soup.
- Whisk in the Broth: Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a simmer.
- Add Flavor: Add salt, pepper, and any desired herbs (thyme, parsley, bay leaf).
- Simmer and Thicken: Reduce the heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld.
- Incorporate Chicken: Stir in the cooked chicken and heat through.
- Add Dairy: Gradually stir in milk, cream, or a combination of both. Heat gently, but do not boil, as this can cause the soup to curdle.
- Adjust Seasoning: Taste and adjust the seasoning as needed.
- Serve: Remove the bay leaf (if used) and serve hot. Garnish with fresh parsley or a swirl of cream.
Common Mistakes to Avoid
Even with a simple recipe, it’s possible to make mistakes. Here are a few common pitfalls to watch out for:
- Burning the Roux: Keep a close eye on the roux while cooking, as burning it can impart a bitter flavor.
- Adding Cold Dairy: Adding cold milk or cream directly to the hot soup can cause curdling. Temper the dairy by gradually adding a small amount of the hot soup to it before incorporating it into the pot.
- Boiling the Soup After Adding Dairy: Boiling the soup after adding dairy can also cause curdling. Simmer gently on low heat.
- Over-Salting: Start with a small amount of salt and add more to taste, as canned broth can already be quite salty.
Cream of Chicken Soup Recipe
| Ingredient | Amount | Notes |
|---|---|---|
| Butter/Olive Oil | 2 tablespoons | |
| Onion | 1 medium, diced | Yellow or white onion works well. |
| Celery | 2 stalks, diced | |
| Carrots | 2 medium, diced | |
| All-Purpose Flour | 1/4 cup | Can substitute with cornstarch for a gluten-free option. |
| Chicken Broth | 6 cups | Low-sodium recommended. Homemade is best. |
| Cooked Chicken | 2 cups, shredded/diced | Leftover rotisserie chicken is ideal. |
| Milk/Cream | 1 cup | Use a combination for a richer flavor. |
| Salt | To taste | Start with 1/2 teaspoon and adjust. |
| Black Pepper | To taste | |
| Dried Thyme (Optional) | 1/2 teaspoon | Adds depth of flavor. |
| Fresh Parsley | 2 tablespoons, chopped | For garnish. |
| Bay Leaf (Optional) | 1 | Remember to remove before serving! |
Frequently Asked Questions (FAQs)
Can I use bone-in chicken to make the broth and the soup?
Yes, absolutely! Using bone-in chicken, such as a whole chicken carcass or chicken thighs, to make the broth will result in a richer and more flavorful soup. Simply simmer the chicken with the aromatic vegetables and water to create the broth, then shred the chicken and use it in the soup.
What if I don’t have chicken broth? Can I use bouillon cubes?
While fresh chicken broth is ideal, bouillon cubes or chicken broth concentrate can be used as a substitute. However, be mindful of the high sodium content in some bouillon cubes and adjust the seasoning accordingly. Use low-sodium bouillon if possible.
How do I prevent the soup from curdling when adding dairy?
To prevent curdling, ensure the milk or cream is at room temperature or slightly warmed before adding it to the soup. Also, avoid boiling the soup after adding the dairy. Stir it in gently and heat it through on low heat.
Can I freeze cream of chicken soup?
Freezing cream-based soups can be tricky, as the dairy can sometimes separate or become grainy upon thawing. However, you can freeze it successfully by letting the soup cool completely, and then freezing it before adding the dairy. Thaw the soup in the refrigerator overnight, then add the dairy and heat it gently before serving.
Is there a gluten-free alternative to flour for thickening the soup?
Yes, cornstarch is an excellent gluten-free alternative to flour for thickening the soup. You can also use rice flour or tapioca starch. Remember to create a slurry by mixing the cornstarch with a small amount of cold water before adding it to the hot soup to prevent clumping.
What other vegetables can I add to cream of chicken soup?
Feel free to customize your soup with other vegetables. Consider adding mushrooms, peas, green beans, or spinach. Add vegetables that require longer cooking times along with the aromatic vegetables at the beginning. Add quick-cooking vegetables like spinach or peas near the end of the cooking process.
Can I use canned chicken instead of fresh chicken?
While fresh or leftover cooked chicken is preferable, canned chicken can be used in a pinch. Drain the canned chicken well and rinse it to remove excess sodium before adding it to the soup. Be aware that canned chicken may have a different texture and flavor than fresh chicken.
How do I make cream of chicken soup vegan?
To make a vegan cream of “chicken” soup, substitute the chicken with shredded jackfruit or seasoned tofu. Use vegetable broth instead of chicken broth, and replace the dairy with unsweetened plant-based milk such as almond, soy, or cashew milk. Consider adding nutritional yeast for a cheesy flavor.
What herbs and spices go well with cream of chicken soup?
Besides thyme and parsley, other herbs and spices that complement cream of chicken soup include bay leaf, sage, rosemary, garlic powder, and onion powder. A pinch of nutmeg can also add a subtle warmth to the soup.
How long does cream of chicken soup last in the refrigerator?
Properly stored in an airtight container in the refrigerator, cream of chicken soup will typically last for 3-4 days. Ensure the soup is cooled completely before refrigerating it.
Can I use an immersion blender to make the soup smoother?
Yes, using an immersion blender is a great way to achieve a smoother consistency. However, be careful not to over-blend, as this can make the soup gummy. Blend in short bursts until you reach the desired consistency.
My soup is too thick. How can I thin it out?
If your soup is too thick, simply add more chicken broth or milk until you reach the desired consistency. Heat the soup gently after adding the extra liquid.