Low Residue Cream of Chicken Soup Recipe

This one’s super gentle – low residue, soft and smooth, no bits or chunks. Great if you’re avoiding fiber or chewing struggles. Cozy, basic, and easy to swallow.

It’s creamy and silky, feels like that canned stuff but homemade so you know exactly what’s in it. No lumps, all blended – gut‑friendly and easy on digestion. Whisk‑and‑cook for about 10 minutes, then boom, use it in casseroles or soup bowls. Comfort food that won’t upset your stomach.

Jump to Recipe

Ingredients Needed

• 4 Tbsp butter: smooth base, no lumps
• ½ cup + 2 Tbsp flour: thickens it nicely
• 2 cups chicken broth: low residue, go smooth kind
• 1 chicken bouillon cube (optional): adds flavor without extra fiber
• 1 cup milk: whole or any tolerated kind
• ⅓ tsp celery salt: mild seasoning
• ⅓ tsp onion powder: small amount, shouldn’t affect residue
• ⅓ tsp garlic powder: same deal
• ⅓ tsp salt: for taste
• ⅓ tsp pepper: balance flavor

How To Make Low Residue Cream‑of‑Chicken Soup

Temper the milk:
Warm milk in microwave ~45 sec so it doesn’t curdle when you add it. Set aside.

Make roux:
Melt butter over medium heat, let it foam a bit (~3 min). Add flour gradually, whisk until it looks like wet sand, then pull off heat.

Add liquids:
Slowly whisk in chicken broth in thirds so it’s smooth. Then toss in bouillon, milk, celery salt, onion and garlic powders, salt, pepper. Keep whisking.

Cook until thick:
Put it back on heat, bring to near boil, whisk till thick. Pull off heat; it’ll thicken more as it cools. If you want extra smooth, strain it.

Recipe Tips

• Whisk nonstop to avoid lumps
• Temper milk – prevents curdles
• Fine‑mesh strain = ultra smooth
• Use unsalted butter and low‑sodium broth if needed

How to Store & Reheat

Room Temp: Cool then cover up to 2 hrs
Fridge: 1 week in sealed container
Freezer: 4 months; thaw, whisk, reheat slowly

Nutrition Facts (per can)

• Calories: ~434
• Sodium: ~2000 mg (use low‑sodium broths to cut that)
• Protein: 9 g
• Fat: 28 g
• Carbs: 38 g
• Fibre: 0 g
• Sugar: 6 g

FAQs

Is this low residue?
Yep—no bits or fiber, all smooth and blended. Safe for low residue diets.

Can I use almond milk?
Absolutely—any tolerated milk works, just heat it gently.

Need the bouillon cube?
You can skip it or use low sodium broth if you’re watching salt.

Can I strain it?
Yeah, pass through a fine mesh for best silky texture.

Can I double it?
Sure—just keep the same ratios and whisk extra well.