Amazing 1 cream of chicken soup you crave

Oh, folks, let’s talk about the king of comfort food. When the weather gets chilly, or maybe you just need a big, warm hug in a bowl, nothing beats a soup that feels rich without being heavy, right? For years, I relied on that little blue-and-white can—you know the one—for casseroles and quick dinners. But honestly, I got tired of the weird texture and counting all those preservatives. So, out came Grandma’s old sauce manual, and I cracked the code. I am so thrilled to share my recipe for the ultimate cream of chicken soup made entirely from scratch. Trust me, once you make this Homemade Cream of Chicken Soup, you’ll toss those cans right out of your pantry. It’s lusciously savory, tastes like it simmered all day, and it honestly takes less time than driving to the store! If you want to know more about my journey ditching the cans, check out my story over on my About page.

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Why This Homemade Cream of Chicken Soup Replaces Canned Soup

The difference between this scratch-made version and the canned stuff? Well, it’s night and day, truly. When you rely on store-bought condensed soup, you’re getting mostly modified starches and a lot of sodium. By making your own Homemade Condensed Soup Substitute, you get to control *everything*.

I remember the first time I served this real version. My husband actually paused and asked, “What did you do differently? This is amazing!” That’s because you get a truly velvety chicken soup base, full of real butter and rich broth, not that weird, slightly gummy texture you often get from cans.

You control the salt, you control the depth of flavor, and you ensure that beautiful, thick texture. If you want to try another recipe where homemade flavor truly shines, check out my chicken chow mein recipe for a similar vibe.

Ingredients for Rich and Creamy Soup

This list is short, sweet, and uses ingredients you probably have hanging around. That’s the beauty of ditching the can—we’re starting fresh! For the best, rich and creamy soup possible, you want to use low-sodium chicken broth. Trust me on this; the canned stuff is way too salty for us to control here.

Here’s what you’ll need for four hearty servings:

• 2 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1 cup whole milk or half-and-half (your choice for creaminess!)
• 1 cup cooked, shredded chicken breast
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch of dried thyme

Ingredient Notes and Substitutions for Cream of Chicken Soup

When I’m having one of those super hectic nights, I cheat a little bit and use shredded chicken from a store-bought rotisserie chicken. It gets dinner done so fast! For the liquid, use whole milk if you want it creamy, or swap in half-and-half if you’re feeling extra indulgent—it makes a difference, I promise! The most important non-negotiable for flavor is using a good quality, low-sodium chicken broth. If your broth is too salty, your final product will be too, and we can’t risk breaking that perfect savory balance.

How to Make Cream of Chicken Soup From Scratch

Okay, this is where the magic happens! Don’t let the word “roux” intimidate you—it sounds fancy, but honestly, it’s just butter and flour combining forces to create thickness, and it’s the key to getting that wonderful, slow-simmered texture in our scratch made cream of chicken. We’re aiming for lusciousness here, not lumpy disaster sauce!

Grab your medium saucepan and set the heat to medium. We aren’t rushing this; a gentle heat prevents burning the butter. Follow the ingredient list carefully, and you’ll have a fantastic base ready in just a few minutes. If you love good weeknight meals, you’ll want to bookmark these tips, maybe check out my general tips for weeknight dinners!

Creating the Roux for Your Cream of Chicken Soup

First, melt your 2 tablespoons of butter in that ready saucepan. Once it’s foamy, toss in your finely chopped onion and let them soften up; this usually takes about five minutes until they look a little translucent. Next, stir in that minced garlic—be careful, garlic burns FAST! Cook it just until you can really smell it, maybe 60 seconds. Now, whisk in your flour very quickly. This is your roux! You must cook this flour mixture for a full minute while stirring non-stop. This step is my number one expert tip: cooking out the raw flour taste is what guarantees your finished soup tastes rich, not dusty.

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Thickening and Finishing the Creamy Chicken Soup Recipe

Once your roux has cooked for that minute, grab your chicken broth. The trick to avoiding lumps is to add the broth very slowly, whisking constantly as you pour. Seriously, a thin stream, whisk, pour a little more, whisk again! Once the broth is incorporated and smooth, bring that mixture up to a simmer. It will start thickening pretty quickly—about 3 to 5 minutes. Once it coats the back of a spoon, turn the heat way down to low. Now, whisk in your whole milk or half-and-half; remember, don’t let it boil once the milk is in unless you want scalding milk surprises!

Finally, stir in your salt, pepper, thyme, and—the best part—your shredded chicken. Stir it all through, heat it gently for a minute to warm the chicken through, taste it for seasoning, and then get ready to eat! Perfection!

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Tips for the Best Homemade Cream of Chicken Soup

Making this soup totally from scratch means you get to fine-tune things nobody else can. My number one tip for getting that perfect texture is regarding the roux, which we talked about earlier. Are you looking for something lighter or that wonderfully thick and savory soup texture? If you want it really dense—say, you plan to use it for a stiff casserole base—just swap out that ¼ cup of flour for ⅓ cup. It will thicken up beautifully! Remember, the low-sodium broth is vital here so you can manage the salt yourself.

Also, don’t forget that pinch of dried thyme! It sounds so simple, but thyme brings that classic, old-school comfort flavor that really elevates this from just “creamy chicken” to truly memorable. When you’re done cooking, taste it! Don’t just pour it out. A little extra pepper or maybe a splash of cream right at the end can turn a good soup into a five-star meal. If you love taking simple ingredients to the next level, you might also want to look at how I handle my homemade white pizza recipe!

Using Your Cream of Chicken Soup as a Chicken Casserole Base Recipe

Okay, I’m going to let you in on a secret: while this soup is incredible on its own, its *true* superpower is replacing that sad, gluey canned stuff in all your favorite bakes. When you use this homemade version as your chicken casserole base recipe, suddenly your Tuesday night chicken and rice bake tastes like something you spent hours preparing!

The immediate upgrade comes from the flavor foundation; it’s just richer, creamier, and far less salty than anything you can find on a shelf. It binds everything together perfectly without needing extra sour cream or a packet of dry onion soup mix. It’s a total game-changer for making your weeknight meals feel sophisticated!

I use this exact base whenever I make my chicken broccoli rice casserole. You won’t believe the difference it makes when you transfer that flavor into the oven. It really shows how great food starts with great, honest ingredients!

Storage and Making Ahead: The Freezer Friendly Soup Guide

I know life gets hectic, so I love that this recipe doubles beautifully as a make ahead soup. You can whip up a big batch on a Sunday and have lunches set for the week! The absolute most important step, though, is cooling it down properly. Never put hot soup straight into the fridge or freezer because that can mess with the texture and it’s just not safe.

Let it cool on the counter for about an hour. Then, transfer leftovers into an airtight container. In the fridge, it stays spot-on good for about four days. If you’re freezing it, use heavy-duty freezer bags or containers, making sure to leave about an inch of headspace because liquids expand!

This is a truly freezer friendly soup; it keeps well for up to three months. When you’re ready to eat it, just thaw overnight in the fridge and reheat gently on the stove. If it seems a little separated after thawing, just whisk it gently while it warms up. I have some other great tips for keeping meals ready to go in my post about make ahead breakfast burritos!

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Frequently Asked Questions About Cream of Chicken Soup

I always get a ton of questions when people try moving away from canned goods! It’s a learning curve, but once you see how simple it is to create this easy creamy soup, you won’t look back. These are the things I hear most often about getting this weeknight chicken dinner base just right!

Can I make this cream of chicken soup vegan or vegetarian?

You absolutely can, though it won’t technically be cream of chicken soup anymore! For a vegetarian version, simply skip the shredded chicken breast and use vegetable broth instead of chicken broth. You still build that gorgeous roux base and use the milk/half-and-half for creaminess. It’s delicious!

How do I make this a Chicken Pot Pie Soup Recipe?

Oh, I love turning this into a full-on comfort bowl! To transform this base into a hearty Chicken Pot Pie Soup Recipe, you just need to add veggies. Toss in diced potatoes, carrots, and a little celery right when you add the broth (they need time to soften). You’ll probably want to use that extra flour option for a thicker consistency. Then, when you serve it, top it with some crushed buttery crackers or even a puff pastry square baked separately. So cozy!

If you’re looking for something with a bit more tang and a similar comforting vibe, you simply have to try my avgolemono soup recipe sometime soon!

Estimated Nutritional Data for Cream of Chicken Soup

I always try to keep things real here, so here’s a little peek at what you’re looking at nutritionally for one serving of this luscious soup, based on using whole milk. Remember, this is homemade using real ingredients, so it’s going to be richer than anything you can find on a shelf!

• Calories: 310
• Fat: 18g
• Protein: 24g
• Carbs: 12g
• Sodium: 450mg
• Sugar: 3g

Just a friendly heads-up, these numbers are estimates based on the ingredients I listed above. If you swap whole milk for half-and-half or use a saltier broth, those actual values are going to change a bit. But hey, at least you know exactly what went into making this wonderful bowl of comfort!

Share Your Homemade Condensed Soup Substitute Success

Well, that’s it! You’ve officially learned how to ditch the cans for good and create a soup that truly tastes like it was lovingly made over hours. I really hope you give this homemade condensed soup substitute a try the next time a recipe calls for that salty, boring stuff. You deserve better!

Once you make a batch, I’d be so grateful if you could pop down to the bottom of the page and leave me a star rating. It helps other home cooks like you find reliable recipes and skip the disappointments. I love hearing how you adapted it, too! Did you use it in a casserole? Did you add extra veggies? Drop me a line and let me know your favorite way to use this cream of chicken soup!

If you ever have questions or just want to share a kitchen story—which, of course, I love—please feel free to reach out via my contact page. Happy cooking, my friends. Keep bringing that joy and love back to your tables!

Warmly,

Carla Davis

Homemade Cream of Chicken Soup: The Ultimate Scratch Substitute

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Make this rich and velvety Homemade Cream of Chicken Soup from scratch. It replaces canned condensed soup perfectly, offering a luscious, savory base for casseroles or a comforting meal on its own.

• Author: Carla Davis
• Prep Time: 10 min
• Cook Time: 20 min
• Total Time: 30 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 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1 cup whole milk or half-and-half
• 1 cup cooked, shredded chicken breast
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch of dried thyme

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Instructions

1. Melt the butter in a medium saucepan over medium heat.
2. Add the chopped onion and cook until soft, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Whisk in the flour to create a roux. Cook, stirring constantly, for 1 minute.
5. Slowly whisk in the chicken broth until the mixture is smooth and there are no lumps.
6. Bring the mixture to a simmer, stirring until it thickens, about 3 to 5 minutes.
7. Reduce the heat to low. Stir in the milk or half-and-half, salt, pepper, and thyme. Heat through, but do not boil.
8. Stir in the cooked, shredded chicken.
9. Taste and adjust seasoning if needed. Use immediately or cool completely before storing.

Notes

• For a thicker soup, use 1/3 cup of flour instead of 1/4 cup.
• You can use leftover rotisserie chicken for quick prep.
• This recipe freezes well; cool completely before transferring to an airtight container.
• Add frozen peas and carrots during the last 5 minutes of cooking for a vegetable boost.

Nutrition

• Serving Size: 1 cup
• Calories: 310
• Sugar: 3
• Sodium: 450
• Fat: 18
• Saturated Fat: 10
• Unsaturated Fat: 8
• Trans Fat: 0
• Carbohydrates: 12
• Fiber: 1
• Protein: 24
• Cholesterol: 75