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Easy Homemade Cream of Chicken Soup (Condensed Style Interchangeable)

A close-up of a white bowl filled with creamy homemade cream of chicken soup, topped with shredded chicken and herbs.
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Make this rich and creamy homemade cream of chicken soup from scratch. It is a simple, pantry-staple replacement for canned condensed soup, perfect for weeknight meals or using in your favorite casseroles.

Ingredients

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

Instructions

  1. Melt the butter in a medium saucepan over medium heat.
  2. Whisk in the flour, salt, pepper, onion powder, and thyme. Cook this roux, stirring constantly, for 1 minute. Do not let it brown.
  3. Gradually whisk in the chicken broth until the mixture is smooth. Continue to cook, stirring often, until the mixture thickens enough to coat the back of a spoon, about 5 to 7 minutes.
  4. Stir in the milk or half-and-half. Heat through, but do not allow the mixture to boil after adding the milk.
  5. Remove the saucepan from the heat. Stir in the cooked, shredded chicken.
  6. Taste and adjust seasoning if needed. Use immediately, or cool completely before storing or freezing.

Notes

  • To achieve a smoother, velvety texture, you can blend half of the soup mixture in a blender before adding the shredded chicken back in.
  • This recipe yields the equivalent of one standard 10.5-ounce can of condensed soup. Double the recipe for two cans.
  • This homemade cream of chicken soup freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of milk or broth if it seems too thick.

Nutrition

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