Amazing 20-Minute homemade cream of chicken soup

If you are anything like I used to be, the word ‘casserole’ brought to mind one thing: that dreaded can of condensed soup sitting in the pantry. Well, I’m here to tell you to toss those cans out! Seriously, stop what you’re doing and get ready to reclaim your cooking joy. Trading that salty, overly processed stuff for this Ultimate homemade cream of chicken soup changed my weeknight game completely. This recipe is so fast—we’re talking 20 minutes total—and it uses simple pantry staples. I find so much peace in creating something incredibly rich and flavorful from just butter, flour, and stock. This is purely satisfying comfort food, made easy, and it’s the perfect stand-in for that can in any recipe you love.

Why This Homemade Cream of Chicken Soup is Better Than Canned Soup

When you make this **Homemade Cream of Chicken Soup Recipe** right in your own kitchen, the difference in flavor is shocking. You just can’t replicate that fresh, buttery aroma with something that’s sat on a shelf for a year. This **Rich and Creamy Chicken Soup** tastes so much better, honest! You control the salt and use real spices, not just filler. Trust me, once you try this, there’s no going back to the stuff in the grocery aisle. That’s why I call it the **Better Than Canned Soup** champion! It’s all about embracing that feeling of making real Homemade Comfort Food Soup.

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Perfect as an Easy Homemade Condensed Soup Substitute

People worry about using this in their favorite casseroles, but don’t stress about it! That’s the beauty of making your own **Easy Homemade Condensed Soup Substitute**. If you need that super-thick texture for a pot pie filling or a cheesy bake, you just follow the simple trick I shared below about cutting the liquids down slightly. It becomes this wonderfully thick base that absorbs flavor so much better than the canned version. It gives every family favorite a serious upgrade.

Gathering Ingredients for Your Homemade Cream of Chicken Soup Recipe

One of the best parts about making this **Homemade Cream of Chicken Soup Recipe** is that it nearly always comes together with things I already have on hand. This is truly a **Pantry Staple Chicken Soup** superstar! I don’t need to run out to the specialty store; I just need to check my fridge for some cooked chicken. Using rotisserie chicken, which I mentioned earlier, makes this recipe feel like cheating because it’s so fast. Seriously, preparing the ingredients takes maybe five minutes flat before we start cooking.

Ingredient List: Pantry Staple Chicken Soup Components

When you gather your components, just make sure you have your cooked, shredded chicken ready to go for the very end. We want everything to mix together perfectly. Here is exactly what you’ll need to pull together this fantastic **From Scratch Chicken Soup**:

• 2 tablespoons unsalted butter (the real stuff, please!)
• 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
• 1/2 cup whole milk or half-and-half (half-and-half is my favorite for extra richness!)
• 1 cup cooked, shredded chicken breast

That’s it! See? So simple. You’ve got all the essentials for incredible flavor waiting right there on your countertop.

How to Make Homemade Cream of Chicken Soup From Scratch (Ready in 15 Minutes)

Okay, this is where the magic truly happens for our **DIY Cream of Chicken Soup**. I promised you speed, and since we already have the chicken cooked—remember, rotisserie chicken is my secret weapon for achieving a Quick Cream of Chicken on the fly—we’re basically flying through this **From Scratch Chicken Soup**! We are creating a superior product in less time than it takes to drive to the store to buy a can. Let’s get that velvety texture whipped up!

Creating the Roux and Building the Velvety Chicken Soup Base

First things first, grab a medium saucepan and melt those two tablespoons of butter over medium heat. Once it’s shimmering, toss in the flour, salt, pepper, onion powder, and garlic powder. Now listen to Papa Alex on this one: you need to whisk that mixture—that’s our roux—and let it cook for a full minute while stirring nonstop. This step is crucial! We need to cook out that raw flour taste so our **Homemade Cream of Chicken Soup** tastes luxurious, not pasty. Once it smells a little toasty, slowly start whisking in that chicken broth. Keep that whisk moving until the mixture looks totally smooth. No lumps allowed!

Thickening and Finishing Your Creamy Chicken Soup Recipe

Next, watch it closely! Bring that broth and roux mixture up to a simmer, and this is where patience pays off. Stir often until it gets thick enough to actually coat the back of a spoon—that’s your visual cue that it’s ready. Once that happens, immediately drop the heat way down to low. Now, gently whisk in your milk or half-and-half. It’s important not to let this boil once the dairy is in, or it can sometimes separate! Finally, stir in your cup of cooked chicken. Give it a taste for seasoning—maybe it needs a tiny pinch more salt—and boom! Your **Creamy Chicken Soup Recipe** is done and ready for dipping or baking!

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Tips for Success When Making Homemade Cream of Chicken Soup

I’m so excited for you to try this recipe, but like any great thing, a few little pointers can take your **Homemade Cream of Chicken Soup** from “great” to “I’m never buying it again.” My biggest pieces of advice usually center around texture—because let’s face it, nobody wants a lumpy, thin, or watery base in their favorite dish! I’ve spent years tweaking this, and I want to share the secrets that ensure you get that rich, velvety texture every single time. Check out my latest kitchen thoughts over on the blog, but here are the key takeaways for texture control and seasoning perfection right now.

Adjusting Consistency for Condensed Soup Use

Okay, this is the part that makes this recipe a true hero, especially if you’re using it as a direct replacement for that can. If you are planning on using this **Easy Homemade Condensed Soup Substitute** in a casserole—like my famous tuna noodle bake—you need it thicker than if you were just eating it for dinner. Remember that note I put in the ingredient list? Here’s how you nail that condensed texture. Instead of the full 1 and 3/4 cups of broth and 1/2 cup of milk we used for the soup version, cut those liquids down!

For the condensed substitute, try using just 1 cup of low-sodium chicken broth and only 1/3 cup of whole milk. Because we are cutting the bulk of the liquid, the roux we make in the beginning suddenly feels much more powerful, and the resulting mixture is wonderfully thick and concentrated. You might need an extra splash of liquid when you go to bake your actual casserole, but this concentrated base gives you that powerful, creamy flavor punch that the store-bought stuff relies on!

Storage and Making Your Homemade Cream of Chicken Soup Freezer Friendly

I seriously love making big batches of things to save for later. It keeps cooking stress way down during the week when life gets totally hectic. That’s why this **Homemade Cream of Chicken Soup** is one of my absolute favorites to process in bulk. Why run to the store when you have this amazing, fresh version waiting in your freezer? This recipe is incredibly **Freezer Friendly Soup Recipe**, and honestly, it tastes just as good a month or two later as it does fresh off the stove.

The key to successfully freezing anything creamy is patience, just like with Grandma’s baking years ago. You absolutely must let the soup cool down completely before you try to put it away. If you seal up hot soup in the fridge or freezer, you run into a few problems—mostly with condensation ruining the texture or potentially unsafe thawing temperatures. Trust me on ditching the impatience here for the best results!

The Best Way to Freeze Your Homemade Cream of Chicken Soup

For soups you’ll use later in a casserole, I usually cool it down on the counter first, stirring it every ten minutes or so to help the process along. Once it’s lukewarm, then I transfer it to airtight containers. If you were making this purely to eat as soup later, an ice cube tray is amazing for making small, pre-portioned dollops you can toss into a larger freezer bag. But because most folks are here looking for that **Easy Homemade Condensed Soup Substitute**, I recommend freezing it in smaller, single-use containers or Ziploc bags.

When you seal those bags, try to press out as much air as possible. You want it flat so it stacks nicely in the freezer and thaws quickly. Just remember the golden rule: Do not try to heat it up straight from frozen! Always move your frozen **Homemade Cream of Chicken Soup** to the refrigerator the night before you plan to use it. It thaws beautifully overnight, and then you can reheat slowly on the stove, stirring often. It ends up being just as **Rich and Creamy Chicken Soup** as the day you made it!

Serving Suggestions for Your Rich and Creamy Chicken Soup

Now that you have this incredible, fresh, velvety soup base, what do you do with it? Honestly, you could just ladle this **Rich and Creamy Chicken Soup** into a bowl, maybe sprinkle some fresh parsley on top, and call it a day. It’s absolutely delicious all on its own, especially when the weather turns chilly and you need **Cozy Winter Soup** vibes. But if you’re like me, you’re probably thinking about transforming it into one of those amazing, nostalgic meals we all grew up loving.

The single best use for this recipe, in my opinion, is as a replacement for the canned stuff. I spent years just settling for what was in the can for convenience, but now that I know how easy this homemade version is, I use this **Homemade Cream of Chicken Soup** in everything. It amps up the flavor profile so much! You have no idea how much better your standard Tuesday night dinner suddenly becomes when you introduce real ingredients.

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Using It As a Base for Chicken Pot Pie

Hands down, using this as the creamy binder for a homemade chicken pot pie is a showstopper. Forget those thin versions you sometimes end up with. Because we built this from a proper roux, it holds its shape perfectly once baked under that flaky crust. If you want to make a whole show-stopping meal around it, I have my favorite Chicken Pot Pie Recipe that uses exactly this soup base. It keeps the filling thick, savory, and completely comforting without having that weird metallic aftertaste that canned soup can sometimes impart.

The Easiest Chicken Soup for Casseroles

If you are looking for the easiest way to level up any casserole, this recipe is your answer. Think green bean casserole, or maybe one of my famous cheesy broccoli bakes—this works perfectly in all of them! Because you made this **Chicken Soup for Casseroles** from scratch, you skip all those questionable additives. Just use it cup-for-cup in any recipe calling for condensed soup. I find that casseroles made with this version bake up so much more evenly too, probably because the homemade roux is more stable than whatever emulsifiers they use at the factory. Give it a try in your next layered dinner, and tell me I’m not right!

Frequently Asked Questions About DIY Cream of Chicken Soup

I know you’re going to love this so much that you might already be planning your next batch! It’s always smart to ask a few last-minute questions before diving into a new kitchen adventure, especially when we’re trying to replace something we’ve used for years, like that canned stuff. If you’re looking for general soup inspiration after this, check out my section on Soups and Salads for pairing ideas! Here are some common questions I get about making this **DIY Cream of Chicken Soup**.

Can I make this homemade cream of chicken soup recipe without chicken?

That’s a great question if you’re trying to keep it meatless! If you leave out the chicken, it certainly won’t be **Homemade Cream of Chicken Soup** anymore, but you can absolutely make a fantastic base. Ditch the chicken breast and use vegetable broth instead of chicken broth. To keep that nice, thick texture that the shredded chicken adds, I suggest stirring in about a half cup of soft white beans—cannellini beans work beautifully—or maybe some finely diced sautéed mushrooms right at the end. It turns into a lovely, creamy vegetable soup base instead, and it’s still way better than anything you buy in a can!

What is the best way to achieve a velvety chicken soup texture?

The secret to that beautifully **Velvety Chicken Soup** texture is all about the roux, my friend! That very first step where we cook the flour and butter together is non-negotiable. You have to whisk that mixture constantly for a full minute until it’s a smooth paste before you even think about adding any liquid. Once you start adding the broth, *keep whisking*! Add it slowly, stream by tiny stream at first, until everything is incorporated. Lumps happen when liquid hits dry flour too fast. If you whisk the roux properly, and then gradually add your broth, you’ll never get those annoying clumps, and your soup will be silky smooth.

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How long does this homemade cream of chicken soup last in the refrigerator?

Because this is real food made with fresh milk and real butter, it won’t last as long as the store brand, which is exactly what we want! Stored properly in a clean, airtight container in the fridge, this soup stays wonderful for about three to four days. If you find yourself drowning in leftovers at that point, please take that chance to freeze it! You can find all the freezing instructions in the section right above this one. And if you end up posting a picture of your amazing meal, tag me over on my Facebook page at Facebook!

Nutritional Estimates for This Homemade Comfort Food Soup

Look, guys, I’m a cook, not a certified nutritionist, so take these numbers with a little grain of salt, okay? When you ditch those giant cans of soup, you’re already ahead of the game because you control every single ingredient, which is the best part of making **Homemade Cream of Chicken Soup**. However, the numbers below give you a general idea of what one serving looks like if you make the full batch and divide it into four nice, hearty bowls. Remember, if you use half-and-half instead of whole milk, or if you use a lighter broth, these values will shift a bit!

This is why I always say cooking from scratch builds trust with your own food—you know exactly what’s going into your body. Here are the estimates based on the recipe provided:

• Serving Size: 1 cup
• Calories: 285
• Sugar: 2g
• Sodium: 450mg (Which is already way better than the store-bought stuff!)
• Fat: 15g
• Saturated Fat: 8g
• Carbohydrates: 10g
• Protein: 25g
• Cholesterol: 75mg

This is some seriously nutrient-dense **Homemade Comfort Food Soup**! That protein count is fantastic, thanks to that full cup of real chicken breast we stir in at the end. If you are making this for your weekly meal prep and using the condensed version, just keep in mind that these nutrition facts are for a full serving of soup, not a highly reduced casserole base, so factor that in when planning your dinners.

Share Your Cozy Winter Soup Creations

Okay, friend, that’s it! You have officially graduated from the world of canned soup and entered the realm of truly satisfying, homemade cooking! I’m so incredibly proud that you made this **Homemade Cream of Chicken Soup** from scratch. It’s quick, it’s easy, and I promise your next casserole is going to taste like a million bucks because of it.

Now that you’ve got that rich, velvety goodness made, I really want to hear all about it! Did you use it in Grandma’s famous green bean bake? Did you eat a big bowl of it on a cold night? Please, don’t keep that success to yourself! Head down to the comments section below and leave me a star rating—it helps other people find this recipe and ditch the cans, too. Seriously, a little feedback goes such a long way for me here at Pure Cooking Joy.

And if you snap a picture of your **Chicken Soup for Casseroles** success, or maybe a steaming bowl of the pure soup itself, I’d love to see it! Tag me on social media so I can share your wins. If you have any lingering questions about substitutes or future recipe tweaks, you can always reach out via my Contact Page. Happy cooking, and enjoy every comforting, creamy bite!

The Ultimate Homemade Cream of Chicken Soup: A Pantry-Staple Substitute for Canned Condensed Soup

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Skip the can and make this rich and creamy homemade cream of chicken soup from scratch. It is fast, easy, and perfect for using as a substitute in your favorite casseroles and pot pies.

• Author: purejoyalex
• Prep Time: 5 min
• Cook Time: 15 min
• Total Time: 20 min
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

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
• 1 3/4 cups low-sodium chicken broth
• 1/2 cup whole milk or half-and-half
• 1 cup cooked, shredded chicken breast

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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 for one minute, stirring constantly.
3. Gradually whisk in the chicken broth until the mixture is smooth.
4. Bring the mixture to a simmer, stirring frequently, until it thickens enough to coat the back of a spoon, about 3 to 5 minutes.
5. Reduce the heat to low. Stir in the milk or half-and-half. Heat through, but do not let it boil.
6. Stir in the cooked, shredded chicken.
7. Taste and adjust seasoning if needed. Use immediately, or cool completely before storing or using in recipes like chicken pot pie.

Notes

• For a thicker, condensed soup substitute, reduce the chicken broth to 1 cup and the milk to 1/3 cup.
• You can easily make this recipe freezer friendly. Cool the soup completely before storing it in an airtight container in the freezer for up to three months. Thaw overnight in the refrigerator before reheating.
• Use leftover rotisserie chicken for quick, cooked chicken.

Nutrition

• Serving Size: 1 cup
• Calories: 285
• Sugar: 2
• Sodium: 450
• Fat: 15
• Saturated Fat: 8
• Unsaturated Fat: 7
• Trans Fat: 0
• Carbohydrates: 10
• Fiber: 0
• Protein: 25
• Cholesterol: 75