cream of chicken or celery soup

Cream of chicken or celery soup is a condensed, shelf-stable culinary ingredient consisting of a roux-based broth thickened with starch and enriched with cream or milk solids. Originating from canned soup products developed in North America in the early 20th century, these soups are composed of chicken or celery stock, cream, flour or cornstarch as thickening agents, and minimal vegetable solids. The product is typically sold in concentrated form requiring the addition of milk or water for serving, though it is more commonly used as a cooking ingredient in casseroles, gravies, and composed dishes rather than consumed as soup itself.

Modern versions may include added seasonings, vegetable extracts, and stabilizers to maintain consistency. Cream of chicken soup tends toward a pale beige color with subtle poultry notes, while cream of celery soup presents a slightly greenish or pale color with herbaceous undertones. Both function primarily as culinary shortcuts that provide body, richness, and umami depth to other preparations.

Cream of chicken and celery soups serve as binding and flavoring agents in composed dishes across North American cuisine. They are foundational to classic casseroles (green bean casserole, chicken and rice bakes), pot pies, and creamed vegetable preparations. Cream of chicken soup adds poultry richness to gravies, meatloaf binders, and chicken dishes, while cream of celery provides mild vegetable flavor and body to vegetable gratins and seafood preparations. These condensed soups are also used to create quick pan sauces and to enrich braised dishes. They function as flavor multipliers and thickening agents, reducing the need for separate stock reduction and roux preparation in weeknight cooking.