Homemade Cream of Chicken Soup From Scratch: The Best Casserole Base
Make this rich and creamy homemade cream of chicken soup from scratch. It is a perfect, flavorful substitute for canned condensed soup in your favorite casseroles or as a comforting meal on its own.
- Prep Time: 5 min
- Cook Time: 15 min
- Total Time: 20 min
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/8 teaspoon garlic powder
- 1 3/4 cups low-sodium chicken broth
- 1 cup whole milk
- 1 cup cooked, shredded chicken breast
Instructions
- Melt the butter in a medium saucepan over medium heat.
- Whisk in the flour, salt, pepper, thyme, and garlic powder. Cook this roux, stirring constantly, for one minute. Do not let it brown.
- Slowly whisk in the chicken broth until the mixture is smooth.
- Continue cooking, stirring often, until the mixture thickens enough to coat the back of a spoon, about 5 to 7 minutes.
- Reduce the heat to low. Gradually whisk in the milk until fully combined and heated through. Do not let it boil.
- Stir in the shredded cooked chicken. Heat for 2 more minutes until the chicken is warm.
- Use immediately as a casserole base or serve as soup.
Notes
- You can use store-bought rotisserie chicken for quick shredded chicken.
- This recipe yields the equivalent of one standard 10.5-ounce can of condensed soup. Double the recipe for larger casserole needs.
- Freeze leftovers in airtight containers for up to three months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 3
- Sodium: 450
- Fat: 16
- Saturated Fat: 9
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 0
- Protein: 22
- Cholesterol: 65