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Homemade Cream of Chicken Soup

A close-up of a white bowl filled with rich, creamy cream of chicken soup, featuring shredded chicken, carrots, and celery.
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Make this homemade cream of chicken soup from scratch to replace canned versions. It is rich, creamy, and perfect for weeknight meals or as a base for casseroles.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 small yellow onion, finely chopped
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 2 cups chicken broth
  • 1 cup whole milk or half-and-half
  • 1 cup cooked, shredded chicken breast

Instructions

  1. Melt the butter in a large saucepan or Dutch oven over medium heat.
  2. Add the chopped onion, celery, and carrots. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Whisk in the flour, salt, pepper, and thyme. Cook, stirring constantly, for 1 minute to cook out the raw flour taste.
  4. Gradually whisk in the chicken broth until the mixture is smooth. Bring the mixture to a simmer, stirring often, until it thickens slightly.
  5. Reduce the heat to low. Stir in the milk or half-and-half. Heat through gently, but do not let it boil.
  6. Stir in the cooked, shredded chicken. Heat until the soup is warmed through.
  7. Taste and adjust seasonings if needed before serving.

Notes

  • You can use rotisserie chicken for quick preparation.
  • For a smoother texture, blend half of the soup mixture with an immersion blender before adding the chicken.
  • This soup freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers.

Nutrition

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