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

Close-up of a white bowl filled with creamy homemade cream of chicken soup, topped with shredded chicken and herbs.
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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.

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
  • 1/2 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 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

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

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