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Homemade Cream of Chicken Soup: The Ultimate Scratch Substitute

Close-up of a bowl filled with creamy soup topped generously with shredded chicken, resembling cream of chicken soup.
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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.

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

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

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