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Easy & Creamy Homemade Cream of Chicken Soup: The Ultimate Casserole Base

A close-up of a hearty bowl of homemade cream of chicken soup, filled with shredded chicken, carrots, and peas.
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Make your own rich, creamy soup from scratch to replace canned condensed soup. This recipe works perfectly as a base for casseroles, sauces, or as a simple, comforting soup.

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 1/2 cups chicken broth (low sodium)
  • 1 cup whole milk or half-and-half
  • 1/2 cup cooked, shredded chicken breast
  • 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.
  5. Bring the mixture to a simmer, stirring until it thickens slightly.
  6. Reduce the heat to low. Stir in the milk or half-and-half. Do not let it boil after adding the milk.
  7. Stir in the shredded chicken, salt, pepper, and thyme.
  8. Cook for 2 more minutes until heated through. Use immediately or cool for later use as a base.

Notes

  • For a thicker base, use 1/3 cup flour instead of 1/4 cup.
  • You can use homemade chicken broth for deeper flavor.
  • This soup freezes well for up to three months. Thaw overnight in the refrigerator before reheating gently.

Nutrition

Find it online: https://delishdreams.com/easy-creamy-cream-of-chicken-soup/