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A warm, creamy bowl of homemade cream of chicken soup, garnished with fresh parsley.

Homemade Cream of Chicken Soup: Umami-Rich & Super Creamy

Elevate your favorite comfort food recipes with this homemade cream of chicken soup. Infused with umami from porcini mushroom powder and featuring real shredded chicken, it's a superior substitute for canned versions, perfect for casseroles or enjoying on its own. Easy to make and freezer-friendly!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 10.5 oz cans equivalent
Course: Main Dish, Soup
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 tablespoons butter
  • ½ cup + 2 tablespoons flour
  • 2 cups chicken broth
  • 1 chicken bouillon cube or 1 teaspoon Better Than Bouillon (Optional)
  • 1 cup milk (preferably whole but any kind works)
  • ⅓ teaspoon celery salt
  • ⅓ teaspoon onion powder
  • ⅓ teaspoon garlic powder
  • ⅓ teaspoon salt
  • ⅓ teaspoon pepper
  • 1 teaspoon porcini mushroom powder (Optional, but highly recommended)
  • 1/2 cup finely shredded rotisserie chicken (Optional, but highly recommended)

Equipment

  • Medium saucepan
  • Microwave-safe measuring cup
  • Whisk
  • Fine mesh strainer (optional)

Method
 

Step 1: Temper the Milk
  1. Place 1 cup of milk in a microwave-safe measuring cup and microwave for 45 seconds until warm to the touch (100-110°F). This prevents curdling when added to the hot roux. Set aside.
Step 2: Prepare the Roux Base
  1. In a medium saucepan, melt 4 tablespoons of butter over medium heat until it foams (about 3 minutes). This cooks off water from the butter. Whisk in 1 teaspoon of porcini mushroom powder, letting it bloom for 30 seconds to a minute until fragrant.
Step 3: Create the Roux
  1. Keeping the heat on low, gradually add the ½ cup + 2 tablespoons of flour to the foaming butter and porcini mushroom powder. Whisk continuously for 3-5 minutes until a loose, cohesive paste forms. This cooks off the raw flour taste.
Step 4: Incorporate Broth
  1. Remove the saucepan from the heat. Add 1/3 of the chicken broth and whisk well until fully incorporated and smooth. Add another 1/3 of the broth and whisk well again to prevent lumps.
Step 5: Combine & Season
  1. Add the remaining chicken broth, the chicken bouillon cube (or Better Than Bouillon), the warm tempered milk, and the seasonings (⅓ teaspoon EACH: celery salt, onion powder, garlic powder, salt, pepper). Whisk continuously to thoroughly combine all ingredients.
Step 6: Thicken the Soup
  1. Return the saucepan to medium heat and bring the mixture to a near boil, whisking constantly. The soup will thicken to a consistency resembling canned condensed soup. Immediately remove from heat once thickened. Stir in 1/2 cup of finely shredded rotisserie chicken until heated through.
Step 7: Final Smoothness & Yield
  1. Your homemade cream of chicken soup is ready. The soup will continue to thicken upon standing. For an exceptionally smooth consistency, run the warm mixture through a fine mesh strainer. This recipe yields enough to serve as a direct condensed soup substitute for two standard 10.5 oz. cans.

Nutrition

Calories: 500kcalCarbohydrates: 36gProtein: 14gFat: 22gSaturated Fat: 16gCholesterol: 97mgSodium: 750mgPotassium: 180mgFiber: 2gSugar: 6gVitamin A: 15IUCalcium: 150mgIron: 1mg

Notes

This recipe yields enough to substitute two 10.5 oz cans of condensed soup. For extra silkiness, strain warm soup through a fine mesh. Store refrigerated for 3-4 days, or freeze up to 3 months. Reheat gently, whisking, adding broth/milk if needed.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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