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The Ultimate 15-Minute Homemade Cream of Chicken Soup (Perfect for Casseroles)

A close-up of a white bowl filled with creamy homemade cream of chicken soup, topped generously with shredded chicken and fresh herbs.
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Make rich, creamy homemade cream of chicken soup from scratch in just 15 minutes. This recipe is a perfect, flavorful substitute for canned condensed soup in your favorite casseroles and pot pies.

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 chicken broth
  • 1/2 cup heavy cream
  • 1 cup cooked, shredded chicken breast

Instructions

  1. Melt the butter in a medium saucepan over medium heat.
  2. Whisk in the flour, salt, pepper, thyme, and garlic powder. Cook this roux for one minute, stirring constantly.
  3. Gradually whisk in the chicken broth until the mixture is smooth and begins to thicken. This should take about 3 to 5 minutes.
  4. Reduce the heat to low. Stir in the heavy cream and the cooked, shredded chicken.
  5. Heat through for 2 to 3 minutes, stirring occasionally, until the soup is hot but not boiling. Taste and adjust seasoning if needed.
  6. Use immediately in your favorite casserole or serve as a comforting soup.

Notes

  • To make this recipe freezer-friendly, cool the soup completely before storing it in an airtight container. Thaw overnight in the refrigerator and reheat gently on the stove.
  • If you need a thicker consistency for a casserole base, reduce the chicken broth to 1 1/2 cups.
  • This recipe makes a condensed-style soup base. For a thinner, ready-to-eat soup, increase the chicken broth to 3 cups total.

Nutrition

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