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Homemade Cream of Chicken Soup: A Simple Substitute for Canned Soup

A close-up of a white bowl filled with creamy homemade cream of chicken soup, topped with shredded chicken and fresh thyme.
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Make rich, creamy homemade cream of chicken soup from scratch using pantry staples. This recipe replaces store-bought condensed soup and is perfect for weeknight dinners or as a base for casseroles.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon garlic powder
  • 1 3/4 cups low-sodium chicken broth
  • 1/2 cup whole milk or half-and-half
  • 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, thyme, 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.
  4. Bring the mixture to a simmer, stirring often, until it thickens enough to coat the back of a spoon, about 5 to 7 minutes.
  5. Reduce the heat to low. Stir in the milk or half-and-half and the cooked, shredded chicken.
  6. Heat through for 2 minutes, stirring occasionally, until the soup is hot. Do not boil after adding the milk.
  7. Taste and adjust seasonings if needed. Serve immediately or use as a casserole base.

Notes

  • You can use leftover rotisserie chicken for quick preparation.
  • For a thicker soup, use 1/3 cup flour instead of 1/4 cup.
  • This soup freezes well for up to 3 months; cool completely before storing in an airtight container.

Nutrition

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