Screw the canned stuffed, make this cream of chicken soup substitute at home instead
Screw the canned stuffed, make this cream of chicken soup substitute at home instead! is a easy American recipe that serves 4. 150 calories per serving. Recipe by Pinch of Parsley on YouTube.
Prep: 5 min | Cook: 10 min | Total: 20 min
Cost: $3.62 total, $0.90 per serving
Ingredients
- 2 tablespoons Unsalted Butter (cut into small pieces)
- 2 tablespoons All-Purpose Flour (sifted)
- 2 cups Low‑Sodium Chicken Stock (homemade or store‑bought)
- 1 cup Whole Milk (2% milk works well)
- 1 cup Cooked Chicken Breast (shredded; optional for extra protein)
- 0.5 teaspoon Salt (adjust to taste)
- 0.25 teaspoon Black Pepper (freshly ground)
- 0.25 teaspoon Garlic Powder
- 0.25 teaspoon Onion Powder
- 1 tablespoon Fresh Parsley (chopped, for garnish)
Instructions
Melt Butter
Place the saucepan over medium heat and add the butter pieces. Stir until fully melted but not browned.
Time: PT1M
Make a Roux
Sprinkle the sifted flour over the melted butter. Whisk continuously for 1‑2 minutes until the mixture turns a light golden color and smells nutty.
Time: PT2M
Add Chicken Stock
Gradually pour the chicken stock into the roux while whisking to prevent lumps. Bring the mixture to a gentle simmer.
Time: PT2M
Incorporate Milk
Stir in the milk, continuing to whisk. Reduce heat slightly and let the soup simmer for 3‑4 minutes, stirring occasionally, until it thickens to a creamy consistency.
Time: PT4M
Season
Add salt, black pepper, garlic powder, and onion powder. Taste and adjust seasoning as needed.
Time: PT30S
Optional Chicken
If using, stir in the shredded cooked chicken and heat through for about 1 minute.
Time: PT1M
Serve
Ladle the hot soup into bowls, garnish with chopped parsley, and enjoy as a soup or thin with extra broth for use in casseroles and stews.
Time: PT30S
Nutrition Facts
- Calories
- 150
- Protein
- 8 g
- Carbohydrates
- 12 g
- Fat
- 7 g
- Fiber
- 0 g
Dietary info: Contains meat, Contains dairy, Contains gluten
Allergens: Dairy, Gluten, Chicken
Ingredient Substitutions
- Instead of Unsalted Butter: Olive oil, Margarine
- Instead of All-Purpose Flour: Gluten‑free all‑purpose flour, Whole‑wheat flour
- Instead of Low‑Sodium Chicken Stock: Vegetable stock, Water with bouillon cube
- Instead of Whole Milk: Almond milk, Soy milk, Half‑and‑half
- Instead of Cooked Chicken Breast: Rotisserie chicken, Cooked turkey, Leave out for vegetarian version
- Instead of Salt: Sea salt, Kosher salt
- Instead of Black Pepper: White pepper
- Instead of Garlic Powder: Fresh minced garlic (use 1/2 clove)
- Instead of Onion Powder: Finely minced onion (use 1 tablespoon)
- Instead of Fresh Parsley: Dried parsley (1 tsp)
Equipment Needed
- Saucepan
- Whisk
- Measuring Cups
- Measuring Spoons
- Wooden Spoon
- Ladle (optional)
- Small Bowl (optional)
- Knife
Critical Steps — Do Not Skip
- Cooking the roux until lightly golden without burning.
- Whisking the stock into the roux slowly to avoid lumps.
- Simmering the mixture just enough to thicken without curdling the milk.
Chef Tips from the Video
- Use homemade chicken stock for the deepest flavor.
- A splash of white wine added with the stock adds subtle acidity.
- For a richer mouthfeel, finish with a teaspoon of heavy cream just before serving.
Troubleshooting
Lumps in the soup
Whisk vigorously while adding the stock; if lumps persist, blend with an immersion blender.
Soup is too thin
Simmer a few minutes longer to reduce, or whisk in an extra teaspoon of flour mixed with a little cold water.
Soup is too thick
Stir in additional warm chicken stock or milk until desired consistency is reached.
Roux burns and tastes bitter
Reduce heat immediately, discard the burnt portion, and start a new roux.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in portion‑size bags for up to 2 months; thaw gently before reheating.
Room temperature: Do not store at room temperature; cool quickly and refrigerate.
Make-Ahead Tips
- Prepare the soup up to step 5, let it cool, then refrigerate; reheat gently over low heat.
- Freeze the soup in freezer‑safe containers; thaw overnight in the fridge before reheating.
Frequently Asked Questions
What is the cultural significance of homemade cream of chicken soup during the holiday season in American cuisine?
Cream soups have long been a comfort food in the United States, especially during winter holidays when families gather for hearty meals. A homemade version offers a nostalgic, home‑cooked feel while avoiding the additives found in canned varieties.
How does homemade cream of chicken soup differ from traditional canned condensed soup in terms of ingredients and nutrition?
The homemade version uses fresh chicken stock, real butter, and milk, which provide cleaner flavors and fewer preservatives. It typically contains less sodium and no artificial stabilizers, making it a healthier alternative.
What regional variations of cream of chicken soup exist within American cuisine?
In the South, cooks often add a touch of hot sauce or Cajun seasoning. In the Pacific Northwest, a splash of local cream or milk alternatives like oat milk is common. Each variation reflects local tastes and ingredient availability.
What occasions or celebrations is cream of chicken soup traditionally associated with in the United States?
It is frequently used as a base for holiday casseroles, Thanksgiving pot pies, and New Year’s comfort meals. Its quick preparation makes it a go‑to for busy holiday cooking schedules.
What authentic traditional ingredients are essential for a classic American cream of chicken soup, and what are acceptable substitutes?
Classic ingredients include butter, all‑purpose flour, chicken stock, and whole milk. Substitutes can be olive oil for butter, gluten‑free flour, vegetable stock, or dairy‑free milk, though they will slightly alter flavor and texture.
What other American dishes pair well with homemade cream of chicken soup as a base?
It works beautifully in chicken and rice casseroles, green bean casserole, chicken pot pie, and creamy vegetable stews. The soup adds richness without overwhelming the other flavors.
How has the use of cream of chicken soup evolved in modern American cooking?
Home cooks now favor making it from scratch to control sodium and avoid additives, while still using it as a shortcut in quick weeknight meals. The rise of gluten‑free and dairy‑free diets has also inspired many alternative versions.
What are the most common mistakes to avoid when making homemade cream of chicken soup?
Common errors include burning the roux, adding stock too quickly which creates lumps, and overheating the milk which can cause curdling. Follow the step‑by‑step whisking and temperature guidelines to prevent these issues.
Why does this recipe use a butter‑flour roux instead of simply mixing flour into the stock?
The roux coats the flour with fat, preventing clumping and creating a smooth, glossy texture. Adding flour directly to hot liquid often results in grainy lumps that are hard to dissolve.
What does the YouTube channel Pinch of Parsley specialize in?
The YouTube channel Pinch of Parsley focuses on quick, wholesome, and budget‑friendly home cooking tutorials, often highlighting healthier twists on classic comfort foods.
How does the YouTube channel Pinch of Parsley's approach to American comfort food differ from other cooking channels?
Pinch of Parsley emphasizes ingredient transparency, minimal equipment, and step‑by‑step visual cues, making classic dishes like cream of chicken soup accessible to novice cooks while keeping the recipes nutritious and adaptable.
Last updated: August 20, 2026
