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The Ultimate Homemade Cream of Chicken Soup: A Rich, Quick Substitute for Canned Soup

Close-up of a white bowl filled with rich homemade cream of chicken soup, featuring shredded chicken, diced carrots, and potatoes.
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Make rich, velvety cream of chicken soup from scratch. This recipe replaces canned condensed soup perfectly for casseroles, pot pies, and slow cooker meals.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1/2 cup finely diced onion
  • 1/2 cup finely diced celery
  • 1 cup cooked, shredded chicken breast
  • 2 cups chicken broth (low sodium)
  • 1 cup whole milk or half-and-half
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of dried thyme

Instructions

  1. Melt the butter in a medium saucepan over medium heat.
  2. Add the diced onion and celery. Cook until soft, about 5 minutes.
  3. Whisk in the flour to create a roux. Cook for 1 minute, stirring constantly.
  4. Slowly whisk in the chicken broth until the mixture is smooth. Bring to a simmer, stirring until the sauce thickens slightly.
  5. Stir in the shredded chicken, milk, salt, pepper, and thyme.
  6. Continue to heat gently until the soup is hot throughout. Do not boil after adding milk.
  7. Taste and adjust seasoning as needed. Use immediately or cool for storage.

Notes

  • For a thicker soup, increase the flour to 1/3 cup.
  • This recipe makes about 1.5 cups, equivalent to one standard 10.5 oz can of condensed soup. Double the recipe for a full pot of soup.
  • You can freeze this soup for up to 3 months. Thaw overnight in the refrigerator before reheating slowly on the stovetop.

Nutrition

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