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Easy Homemade Cream of Chicken Soup from Scratch: The Ultimate Canned Soup Replacement

A white bowl filled with creamy, rich cream of chicken soup topped generously with shredded white meat chicken.
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Stop buying condensed soup! Make this rich, creamy, and flavorful homemade cream of chicken soup using simple pantry staples. It is fast to make and perfect as a base for casseroles or enjoyed on its own.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1 3/4 cups low-sodium chicken broth
  • 1 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 garlic powder. Cook this roux, stirring constantly, for 1 minute. Do not let it brown.
  3. Slowly whisk in the chicken broth until the mixture is smooth. Continue whisking as the mixture heats up and begins to thicken, about 3 to 5 minutes.
  4. Stir in the milk or half-and-half. Bring the mixture to a gentle simmer, stirring often, until it coats the back of a spoon. Do not let it boil rapidly.
  5. Remove the saucepan from the heat. Stir in the cooked, shredded chicken.
  6. Taste and adjust seasonings if needed. Use immediately or cool completely before storing.

Notes

  • This recipe makes about 3 cups, which is a good 1:1 substitute for one can of condensed soup.
  • For best results when freezing, cool the soup completely before transferring it to an airtight, freezer-safe container. Thaw overnight in the refrigerator before reheating gently.
  • If you want a smoother texture for casseroles, you can use an immersion blender to briefly blend a portion of the soup before adding the chicken.

Nutrition

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