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Quick & Creamy Homemade Cream of Chicken Soup: The Perfect Canned Substitute

A white bowl filled with creamy homemade cream of chicken soup topped generously with shredded chicken.
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Make rich, velvety homemade cream of chicken soup from scratch using simple pantry staples. This recipe is a fast and flavorful replacement for store-bought condensed soup, perfect for eating alone 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
  • 1/4 teaspoon garlic powder
  • 2 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. Gradually whisk in the chicken broth until the mixture is smooth.
  4. Bring the mixture to a simmer, stirring often. Let it cook for 2 to 3 minutes until the sauce thickens slightly.
  5. Reduce the heat to low. Slowly whisk in the milk or half-and-half. Heat through, but do not let the soup boil after adding the milk.
  6. Stir in the cooked, shredded chicken. Heat until the chicken is warmed through, about 2 minutes.
  7. Taste and adjust salt and pepper as needed before serving.

Notes

  • For a thicker soup, use 1/3 cup of flour instead of 1/4 cup.
  • You can make this recipe freezer friendly by cooling it completely before freezing in airtight containers. Thaw overnight in the refrigerator before reheating gently on the stovetop.
  • This recipe makes a perfect substitute for one 10.5-ounce can of condensed soup when used in casserole recipes.

Nutrition

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