Homemade Cream of Chicken Soup: Your Ultimate Casserole Substitute
Create a rich, creamy, and savory homemade cream of chicken soup from scratch. This recipe serves as a perfect 1:1 replacement for canned condensed soup in your favorite casseroles and comfort dishes.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 2 servings (1 can equivalent) 1x
- Category: Soup Base
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup whole milk
- 1 cup cooked, shredded chicken breast
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon dried thyme
Instructions
- Melt the butter in a medium saucepan over medium heat.
- Whisk in the flour and cook for one minute, stirring constantly to create a roux. Do not let it brown.
- Gradually whisk in the chicken broth until the mixture is smooth.
- Slowly pour in the milk while continuing to whisk until the mixture thickens slightly.
- Stir in the shredded chicken, salt, pepper, and thyme.
- Bring the mixture to a gentle simmer and cook for 3 to 5 minutes, stirring often, until the soup is thick enough to coat the back of a spoon.
- Remove from heat. For a smoother texture, you may blend half the soup with an immersion blender before returning it to the pot.
- Use immediately as a substitute for canned soup or cool completely before storing.
Notes
- This recipe yields about 2 cups, which is the standard equivalent of one 10.5-ounce can of condensed soup. Double the recipe for larger casserole needs.
- You can freeze this soup base for up to three months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
- For a deeper flavor, use homemade chicken stock instead of broth.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4
- Sodium: 450
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 28
- Cholesterol: 95