Print

Homemade Cream of Chicken Soup from Scratch

A close-up of a white bowl filled with steaming, roasted cauliflower topped with cheese, likely made using cream of chicken soup.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this creamy, flavorful homemade cream of chicken soup to replace canned condensed soup. It uses simple pantry staples and is perfect as a base for casseroles or enjoyed on its own.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1 cup cooked, shredded chicken breast
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon dried thyme

Instructions

  1. Melt the butter in a medium saucepan over medium heat.
  2. Whisk in the flour and cook for one minute, stirring constantly to create a roux. Do not let it brown.
  3. Gradually whisk in the chicken broth until the mixture is smooth.
  4. Bring the mixture to a simmer, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes.
  5. Reduce the heat to low. Slowly whisk in the milk until the soup is smooth and heated through. Do not boil after adding milk.
  6. Stir in the shredded chicken, salt, pepper, onion powder, and thyme.
  7. Heat gently for 2 more minutes until everything is warm. Taste and adjust seasonings as needed.
  8. Serve immediately or use as a casserole soup base.

Notes

  • For a richer flavor, use homemade chicken broth instead of store-bought.
  • You can freeze this soup base for up to three months; thaw overnight in the refrigerator before reheating gently on the stove.
  • If you want a lower-carb version, substitute the flour with 2 tablespoons of cornstarch mixed with 2 tablespoons of cold water (a slurry) added after the broth, and use heavy cream instead of milk.

Nutrition

Find it online: https://cravybite.link/homemade-cream-of-chicken-soup-recipe/