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Simple Homemade Cream of Chicken Soup (Perfect Casserole Substitute)

Close-up of a white bowl filled with rich, creamy homemade cream of chicken soup topped with shredded chicken and herbs.
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Make this easy, flavorful homemade cream of chicken soup from scratch. It is a great substitute for canned condensed soup in casseroles and pot pies, offering a fresh, creamy taste.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1/2 cup finely diced onion
  • 1/2 cup finely diced celery
  • 1 cup cooked, shredded chicken breast
  • 2 cups chicken broth
  • 1 cup whole milk or half-and-half
  • 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 diced onion and celery. Cook until softened, about 5 minutes.
  3. Whisk in the flour to create a roux. Cook for 1 minute, stirring constantly.
  4. Gradually whisk in the chicken broth until the mixture is smooth and starts to thicken.
  5. Stir in the shredded chicken, milk, salt, pepper, and thyme.
  6. Bring the soup to a gentle simmer, stirring occasionally. Cook for 5 to 7 minutes, or until the soup is thick enough to coat the back of a spoon. Do not boil.
  7. Remove from heat. For a smoother texture, you can use an immersion blender to partially blend the soup.
  8. Use immediately in your favorite casserole or enjoy as a standalone soup.

Notes

  • For a mix version to store, combine the dry ingredients (flour, salt, pepper, thyme) and store in an airtight container. Use 1/4 cup of the mix with 1 cup of liquid (broth/milk) when preparing.
  • This recipe freezes well for up to three months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
  • If you are planning your meals, consider how this fresh base compares to ordering from meal delivery companies.

Nutrition

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