This easy homemade cream of chicken soup is the perfect substitute for canned condensed soup, ready to add to casseroles & soups. Plus, you control the sodium levels and it's freezer-friendly, too!
If the milk isn't already at room temperature, use a microwave to warm it gently.
Melt butter in a large saucepan over medium heat until it foams (about 3 minutes).
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.
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.
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.
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!
Notes
To store: Once cooked and cooled, transfer the soup to airtight containers (I do so in can-sized portions of 1 ¼ cups). Store in the refrigerator for up to a week.To freeze: transfer it in portions of 1 ¼ cups (i.e., 10.5oz/295g cans worth) to freezer-safe containers (with a little headspace) or freezer bags (flatten and squeeze out excess air). Then you can freeze it for up to four months.To reheat: Allow it to thaw in the refrigerator before reheating, or speed up the process by placing the bag/container in a bowl of hot water. If it's separated, blend it for a few seconds until it comes together.Check the blog post for more tips and ideas on how to use cream of chicken soup!