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The Ultimate Homemade Cream of Chicken Soup: Rich, Creamy, and Ready in Minutes (The Perfect Casserole Base)

A close-up of a bowl of rich, creamy cream of chicken soup generously topped with shredded chicken.
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Stop buying canned soup. This recipe shows you how to make rich, creamy homemade cream of chicken soup from scratch using basic pantry staples. It is the perfect substitute for condensed soup in any casserole or sauce.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1 cup cooked, shredded chicken breast

Instructions

  1. Melt the butter in a medium saucepan over medium heat.
  2. Whisk in the flour, salt, pepper, onion powder, and garlic powder. Cook this roux, stirring constantly, for 1 minute. Do not let it brown.
  3. Slowly whisk in the chicken broth until the mixture is smooth. Continue whisking and bring the mixture to a simmer. Cook for 2 to 3 minutes until the mixture thickens slightly.
  4. Whisk in the milk. Heat through until the soup is hot, but do not allow it to boil after adding the milk.
  5. Stir in the cooked, shredded chicken. Heat for 1 minute more.
  6. Remove from heat. Use immediately as a base for casseroles or enjoy as a soup. For a smoother texture, you can blend half the soup before adding the chicken.

Notes

  • This recipe yields about 3 cups, which is equivalent to two standard 10.5-ounce cans of condensed soup.
  • You can freeze this soup for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, whisking often. You may need to add a splash of milk or broth when reheating to restore the original consistency.
  • For a deeper flavor, use homemade chicken broth instead of store-bought.

Nutrition

Find it online: https://cookingbyfelix.com/homemade-cream-of-chicken-soup-from-scratch/