Homemade Cream of Chicken Soup From Scratch (Canned Soup Replacement)
Make this rich, creamy homemade cream of chicken soup using simple pantry staples. It is a perfect, flavorful substitute for condensed canned soup in casseroles or as a comforting meal on its own.
- Prep Time: 5 min
- Cook Time: 15 min
- Total Time: 20 min
- Yield: 2 cups (1 standard can equivalent) 1x
- Category: Soup Base
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1 cup cooked, shredded chicken breast
Instructions
- Melt the butter in a medium saucepan over medium heat.
- Whisk in the flour and cook for one minute, stirring constantly to create a roux. Do not let it brown.
- Gradually whisk in the chicken broth until the mixture is smooth.
- Slowly pour in the milk while continuing to whisk until the mixture thickens slightly.
- Stir in the salt, pepper, and dried thyme. Bring the mixture to a gentle simmer, cooking for about 3 minutes until it coats the back of a spoon.
- Remove the saucepan from the heat. Stir in the cooked, shredded chicken.
- Use immediately as a base for casseroles or serve as soup.
Notes
- This recipe yields about 2 cups, equivalent to one standard 10.5-ounce can of condensed soup. Double the recipe for larger needs.
- You can freeze this soup base for up to three months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of milk if it seems too thick.
- For a deeper chicken flavor, use homemade chicken broth instead of store-bought.
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 3
- Sodium: 450
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 0
- Protein: 14
- Cholesterol: 55