Homemade Cream of Chicken Soup From Scratch
Make a rich, creamy, and flavorful homemade cream of chicken soup that tastes much better than the canned version. This recipe is perfect for weeknight meals or as a base for casseroles.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 4 tablespoons unsalted butter
- 1/2 cup finely chopped yellow onion
- 1/2 cup finely chopped celery
- 1/4 cup all-purpose flour
- 3 cups 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
- 1/4 teaspoon dried thyme
- 1 bay leaf
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat.
- Add the chopped onion and celery. Cook until softened, about 5 to 7 minutes.
- Whisk in the flour to create a roux. Cook, stirring constantly, for 1 minute.
- Gradually whisk in the chicken broth until the mixture is smooth.
- Add the milk, salt, pepper, thyme, and bay leaf. Bring the mixture to a simmer, stirring often until the soup thickens slightly.
- Reduce the heat to low. Stir in the shredded chicken.
- Simmer gently for 10 minutes to allow the flavors to combine. Do not boil.
- Remove and discard the bay leaf before serving.
Notes
- For a smoother texture, you can blend half of the soup mixture with an immersion blender before adding the shredded chicken.
- You can freeze this soup for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.
- Use leftover roasted chicken or rotisserie chicken for quick preparation.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 4
- Sodium: 450
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 30
- Cholesterol: 95