Homemade Cream of Chicken Soup

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All the creamy goodness of condensed cream of chicken soup, but made from scratch with whole ingredients. Use this soup in any recipe calling for canned soup, or eat it all on its own!

HOW TO MAKE CREAM OF CHICKEN SOUP

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To make this homemade cream of chicken soup, I took a page from making gumbo and started with a roux, which is a combination of fat and flour that helps to thicken soups, intensify flavors and keep the fat from separating out from the other liquids in the soup. The darker the roux the more flavorful the soup, but how dark you go is up to you.

To increase the flavor the soup, I use rendered chicken fat to make the roux and then made a quick homemade chicken stock using chicken thighs. The results are extraordinary, and make a soup worthy of eating as its own meal.

You’ll need four bone-in, skin-on chicken thighs to render enough fat for the roux and to make a rich stock, but you don’t actually need all of the meat for the recipe. If I’m making this to replace canned cream of chicken soup in another recipe, I use two chicken thighs in the soup and save the rest for another use. However, if I’m making the soup as a meal on its own, I add all of the meat.

Homemade Cream of Chicken Soup Make the roux

HOW TO MAKE THE ROUX

To make a roux, you want equal parts fat and flour – in this case 1/4 cup of fat and 1/4 cup of flour. However, the amount of fat might not be exact in this recipe because it’s difficult to know much fat your chicken will render in the pan. Just aim for about 1/4 cup of rendered chicken fat, but don’t worry about it too much. Even if your roux is a little too dry or a little too thin, it still will work.

No matter what, make sure to cook the roux until it deepens in color from white to golden and to whisk constantly to keep it from scorching. The darker the roux the more depth of flavor – another trick I learned from making gumbo.

Homemade Cream of Chicken Soup ingredients for soup

STREAMLINE YOUR WORKFLOW

This recipe has only a handful of ingredients, but the process of making it can feel a little complex, at least the first time you do it.

To make the process a simple as possible, I recommend getting everything prepped ahead of time. Measure out the flour, mince the garlic, and finely chop the onion. Make sure the chicken is thawed (if frozen) and ready to go.

I also place my frying pan on my stove’s front burner and place the stock pot on the burner directly behind it. That allows for a smoother and less messy transfer of rendered chicken to the boiling water in step three of the recipe.

More than anything else, read through the whole recipe before you begin. Familiarize yourself with the steps and how the different components come together.

MIX IT UP!

You can easily adjust this soup to meet your needs. As written, it makes a soup that’s almost as thick as canned condensed cream of chicken soup and it can be used 1-for-1 in any recipe that calls for canned soup.

You can also thin it out with a little more broth, heavy cream or water and serve it for dinner.

If you need, or prefer, a dairy-free version, just leave out the heavy cream. It will still taste rich and luxurious.

How to Make Cream of Chicken Soup

DOUBLING THIS SOUP TO EAT ON ITS OWN

This recipe yields about two cups of soup, which is the exact amount needed for Funeral Potatoes and many other casseroles calling for cream of chicken soup.

However, if you’re planning to enjoy this soup as a meal on its own, you’ll probably want to double it.

To do this, render the fat from the chicken over medium-low heat (instead of medium-high), and increase the stove top cooking time to about 45 minutes. That should release additional fat in the pan. Add equal parts flour: for instance, if your thighs rendered 1/3 cup of fat, add 1/3 cup of flour.

Increase the amount of water you use to make the stock, so you end up with about 4 cups of stock, and then add as much as you’d like to the roux to reach your desired thickness for your soup. Add the meat from all four chicken thighs. Finish with cream, and finely minced herbs. 

Substitute for Cream of Chicken Soup

MAKE-AHEAD CREAM OF CHICKEN SOUP

You can make this soup up to four days ahead of time and keep it refrigerated. Like most soups, the flavor is better the day after you make it. I don’t recommend freezing this soup since freezing, thawing, and reheating can affect the texture. If you’re interested in canning this soup, I recommend checking out the information from National Center for Home Food Preservation.

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