Print

Homemade Cream of Chicken Soup: Rich and Easy From Scratch

A close-up of a white bowl filled with rich homemade cream of chicken soup, topped with shredded chicken and herbs.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ditch the can and make this rich, creamy homemade cream of chicken soup. It is quick to prepare, uses simple pantry staples, and tastes better than store-bought condensed soup. Use it as a standalone comfort meal or as a base for your favorite casseroles.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1 cup whole milk or half-and-half
  • 1 cup cooked, shredded chicken breast
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 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. Slowly whisk in the milk or half-and-half. Continue to cook, stirring often, until the mixture thickens enough to coat the back of a spoon, about 5 to 7 minutes.
  5. Stir in the shredded cooked chicken, salt, pepper, and thyme.
  6. Heat through for 2 minutes, but do not let it boil after adding the milk.
  7. Serve immediately, or use as a base for casseroles.

Notes

  • For a condensed version suitable for freezing or later use, reduce the milk/half-and-half to 1/2 cup and omit the chicken. Store the thick base in an airtight container in the freezer for up to three months. When ready to use, thaw and add 1/2 cup of water or broth and 1 cup of cooked chicken.
  • You can easily make this recipe gluten free by substituting the all-purpose flour with a gluten-free flour blend or cornstarch (use 2 tablespoons of cornstarch mixed with 2 tablespoons of cold water, added after the broth).

Nutrition

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