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Homemade Cream of Chicken Soup: The Best Canned Soup Substitute

A close-up of rich, creamy cream of chicken soup loaded with shredded chicken in a white bowl.
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Make rich, creamy homemade cream of chicken soup from scratch. This recipe replaces store-bought condensed soup perfectly for casseroles or eating on its own.

Ingredients

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

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 one minute. Do not let it brown.
  3. Slowly whisk in the chicken broth until the mixture is smooth.
  4. Continue to cook, stirring often, until the mixture thickens enough to coat the back of a spoon, about 5 to 7 minutes.
  5. Reduce the heat to low. Whisk in the whole milk, salt, pepper, and onion powder. Heat through, but do not boil.
  6. Stir in the cooked, shredded chicken.
  7. Remove the soup from the heat. You can serve it as is, or blend it briefly with an immersion blender for a smoother texture if desired.

Notes

  • For a freezer-friendly soup base, omit the shredded chicken before freezing. Thaw and reheat, then stir in the cooked chicken just before serving.
  • You can use heavy cream instead of whole milk for an even richer texture.
  • This recipe makes a thick base, similar to condensed soup. For a thinner soup, add up to 1/2 cup more chicken broth or milk when thinning the mixture.

Nutrition

Find it online: https://delishcraze.com/cream-of-chicken-soup-canned-soup-substitute/