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Easy & Rich Homemade Cream of Chicken Soup (The Ultimate Casserole Substitute)

A close-up of thick, creamy homemade cream of chicken soup filled with shredded chicken and diced vegetables in a white bowl.
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Make rich, creamy homemade cream of chicken soup from scratch using simple pantry staples. This recipe replaces canned condensed soup perfectly for eating alone or using in your favorite casseroles.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1/2 cup finely diced yellow onion
  • 1/2 cup finely diced celery
  • 1 cup cooked, shredded chicken breast
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme

Instructions

  1. Melt the butter in a large saucepan over medium heat. Add the diced onion and celery and cook until softened, about 5 minutes.
  2. Whisk in the flour to create a roux. Cook, stirring constantly, for 1 minute.
  3. Slowly whisk in the chicken broth until the mixture is smooth and there are no lumps. Bring the mixture to a simmer, stirring until it thickens slightly.
  4. Stir in the cooked, shredded chicken, milk, heavy cream, salt, pepper, and thyme.
  5. Continue to simmer gently for 5 to 7 minutes, stirring often, until the soup is heated through and reaches your desired thickness. Do not boil.
  6. For a smoother texture, use an immersion blender to partially blend the soup, or transfer half the soup to a blender, blend until smooth, and return it to the pot.
  7. Serve immediately as a soup, or use as a condensed substitute in your favorite casserole recipes.

Notes

  • To create a condensed substitute suitable for casseroles, reduce the milk and cream amounts by half (use 1/2 cup milk and 1/4 cup heavy cream) and omit 1 cup of the chicken broth. This yields a thicker base.
  • You can use leftover rotisserie chicken for quick preparation.
  • For a healthier option, substitute whole wheat flour for all-purpose flour and use 2% milk instead of whole milk and heavy cream.
  • This soup freezes well for up to 3 months. Cool completely before transferring to an airtight, freezer-safe container.

Nutrition

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