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Homemade Cream of Chicken Soup from Scratch (Canned Soup Substitute)

A close-up of a white bowl filled with thick, creamy cream of chicken soup topped generously with shredded chicken.
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Make this rich and creamy homemade cream of chicken soup from scratch. It is a fast, pantry-staple recipe that works perfectly as a 1:1 replacement for condensed canned soup in your favorite casseroles and meals.

Ingredients

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

Instructions

  1. Melt the butter in a medium saucepan over medium heat.
  2. Whisk in the flour to create a roux. Cook, stirring constantly, for 1 minute. Do not let it brown.
  3. Slowly whisk in the chicken broth until the mixture is smooth. Continue whisking until the sauce thickens slightly, about 2 minutes.
  4. Pour in the milk while continuing to whisk until the mixture is smooth and begins to simmer.
  5. Reduce the heat to low. Stir in the salt, pepper, onion powder, and garlic powder.
  6. Add the cooked, shredded chicken to the soup base. Stir to combine and heat through for 2 minutes.
  7. Remove from heat. This soup is ready to use immediately as a casserole base or can be eaten as is.

Notes

  • This recipe freezes well. Cool the soup completely before transferring it to an airtight, freezer-safe container. Thaw overnight in the refrigerator before reheating gently on the stovetop.
  • For a richer flavor, substitute half of the milk with heavy cream.
  • You can use leftover rotisserie chicken for the shredded chicken component to make this even faster.

Nutrition

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