Easy Homemade Condensed Cream of Chicken Soup
Skip the store-bought cans and make this rich, creamy homemade cream of chicken soup from scratch. It uses simple pantry staples and is perfect for casseroles or a comforting weeknight dinner.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: About 2 cups (equivalent to one 10.5 oz can) 1x
- Category: Soup Base
- 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
- 1/2 cup whole milk or half-and-half
- 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 1 minute. Do not let it brown.
- Gradually whisk in the chicken broth until the mixture is smooth.
- Bring the mixture to a simmer, stirring often, until it thickens enough to coat the back of a spoon, about 5 to 7 minutes. This creates your condensed base.
- Remove the saucepan from the heat. Stir in the milk and the cooked, shredded chicken.
- Taste and adjust salt and pepper as needed. Use immediately in your favorite casserole or soup recipe, or cool completely before storing.
Notes
- To make this a full soup instead of condensed, increase the chicken broth to 3 1/4 cups and add 1/2 cup of frozen peas and carrots with the chicken.
- You can freeze this condensed soup for up to 3 months. Thaw overnight in the refrigerator and reheat gently before using.
- For a richer flavor, use homemade chicken stock instead of store-bought broth.
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 2
- Sodium: 350
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 0
- Protein: 15
- Cholesterol: 45
Find it online: https://devourdish.com/homemade-cream-of-chicken-soup/