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Homemade Cream of Chicken Soup: The Ultimate Scratch Substitute

A spoonful of shredded chicken coated in thick cream of chicken soup being lifted from a white bowl.
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Make rich and velvety homemade cream of chicken soup from scratch. This recipe replaces canned condensed soup perfectly for casseroles or as a cozy weeknight meal.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1 cup whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon dried thyme
  • 1 cup cooked, shredded chicken (rotisserie chicken works well)

Instructions

  1. Melt the butter in a medium saucepan over medium heat.
  2. Whisk in the flour and cook for one minute, stirring constantly to create a roux. Do not let it brown.
  3. Slowly whisk in the chicken broth until the mixture is smooth. Continue whisking until the sauce thickens slightly, about 3 to 5 minutes.
  4. Reduce the heat to low. Gradually whisk in the milk until the mixture is smooth and beginning to simmer gently.
  5. Stir in the salt, pepper, onion powder, and thyme. Cook for 2 minutes, stirring often.
  6. Remove the saucepan from the heat. Stir in the cooked, shredded chicken.
  7. Serve immediately as a nourishing chicken soup, or use as a homemade condensed soup substitute in your favorite casserole recipes.

Notes

  • For a richer flavor, use homemade chicken stock instead of broth.
  • This recipe is freezer friendly; cool completely before storing in an airtight container.
  • If you need a larger batch for meal prep, double all ingredient amounts.

Nutrition

Find it online: https://daisyrecipe.com/cream-of-chicken-soup-recipe-scratch/