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Homemade Cream of Chicken Soup: The Canned Soup Alternative

A spoonful of rich, velvety cream of chicken soup, loaded with shredded chicken and vegetables, lifted from a white bowl.
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Make this rich and velvety homemade cream of chicken soup from scratch. It is the perfect, flavorful substitute for canned condensed soup and works well in your favorite casseroles.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped carrots
  • 2 cups cooked, shredded chicken breast
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk or half-and-half
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme

Instructions

  1. Melt the butter in a large saucepan over medium heat.
  2. Whisk in the flour to create a roux. Cook, stirring constantly, for 1 minute.
  3. Add the chopped onion, celery, and carrots to the roux. Cook until the vegetables soften, about 5 to 7 minutes.
  4. Gradually whisk in the chicken broth until the mixture is smooth. Bring the mixture to a simmer, stirring until it thickens slightly.
  5. Stir in the shredded chicken, milk, salt, pepper, and thyme.
  6. Continue to heat the soup gently until it is hot throughout, but do not let it boil.
  7. For a smoother texture, you may carefully blend half of the soup using an immersion blender or transfer it to a standard blender, then return it to the pot.
  8. Taste and adjust seasonings as needed before serving.

Notes

  • You can use rotisserie chicken for quick preparation.
  • This recipe is freezer friendly; cool completely before storing in an airtight container.
  • For a low-fat version, substitute the whole milk with skim milk or low-fat evaporated milk.
  • Use this soup as a base for chicken pot pie casserole or chicken and rice bakes.

Nutrition

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