Creamy Homemade Cream of Chicken Soup (Condensed Substitute Style)
Make a rich, velvety cream of chicken soup from scratch that tastes better than canned versions. This recipe works well as a standalone soup or as a base for casseroles.
- Prep Time: 5 min
- Cook Time: 15 min
- Total Time: 20 min
- Yield: 2 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1/2 cup finely diced cooked chicken breast
- 1/2 cup chicken broth (low sodium)
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of 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.
- Gradually whisk in the chicken broth until the mixture is smooth.
- Stir in the milk, salt, pepper, and thyme. Continue stirring until the soup thickens, about 5 to 7 minutes. Do not let it boil rapidly.
- Remove the saucepan from the heat. Stir in the diced cooked chicken.
- Use immediately as a soup or as a substitute base for casseroles.
Notes
- For a thicker base suitable for casseroles, reduce the milk to 3/4 cup.
- You can freeze this soup base for up to three months. Thaw overnight in the refrigerator before reheating gently.
- If you need a larger batch, double all ingredients.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5
- Sodium: 450
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 0
- Protein: 20
- Cholesterol: 65
Find it online: https://cookerycourier.com/homemade-cream-of-chicken-soup/