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Rich and Creamy Homemade Cream of Chicken Soup (Perfect Canned Substitute)

Close-up of a hearty bowl of homemade cream of chicken soup, showing shredded chicken, carrots, and celery in a creamy broth.
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Make this rich and creamy homemade cream of chicken soup from scratch. It is an easy, flavorful substitute for store-bought condensed soup, perfect for casseroles and weeknight meals.

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 (low sodium)
  • 1 cup whole milk or half-and-half
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon 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. Slowly whisk in the chicken broth until the mixture is smooth. Bring to a simmer, stirring until the sauce thickens slightly.
  5. Stir in the cooked, shredded chicken, milk, salt, pepper, and thyme.
  6. Heat through gently, but do not boil after adding the milk.
  7. Use immediately as a substitute for one can of condensed soup, or cool completely before storing.

Notes

  • To use this as a direct substitute for one 10.5-ounce can of condensed soup in a casserole, use the full recipe above and add 1/2 cup of water or extra broth to reach the correct liquid volume required by the casserole recipe.
  • You can make this recipe ahead of time and store it in an airtight container in the refrigerator for up to 4 days.
  • For a freezer-friendly option, cool the soup completely before transferring it to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

Nutrition

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