Homemade Cream of Chicken Soup
This homemade cream of chicken soup is a quick and flavorful alternative to the canned version. Made with avocado oil and pantry staples, it's perfect for casseroles or pot pies. Ready in under 15 minutes!
Ingredients
- 3 tablespoons avocado oil
- 3 ½ tablespoons all-purpose flour
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt or to taste (make sure your broth is unsalted or omit the salt in this recipe so it is not too salty)
- 1 ½ cups chicken broth I use my homemade bone broth recipe
- ½ cup milk whole milk is preferred
Instructions
Make the Roux
- In a small saucepan over medium heat, warm the avocado oil. Once it’s simmering, add the flour and whisk constantly for 1 to 2 minutes. This is your roux — it will thicken the soup and give it that creamy consistency. Cooking it briefly helps remove the raw flour taste.
Add Seasonings
- Stir in the onion powder, salt, and pepper. This is a great time to add other spices if you want — a pinch of dried thyme or poultry seasoning adds even more depth, just be careful not to make it too salty.
Add the Liquids
- Slowly whisk in the chicken broth first, making sure to keep stirring to avoid lumps. Then add the milk. Continue whisking as it comes to a gentle simmer.
Simmer and Thicken
- Let the mixture simmer for about 5 to 7 minutes, or until it thickens to a gravy-like texture. Stir frequently so it doesn’t scorch on the bottom of the pan. Once thick, take off the heat and let it cool or use right away.
Notes
Most of these are pantry or fridge staples, and you can adjust them easily depending on what you have. It is important to have a 1:1 ratio of fat (oil in this case) and flour.