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

A white bowl filled with creamy shredded chicken, likely made using homemade cream of chicken soup, topped with red pepper flakes.
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Make this rich and creamy homemade cream of chicken soup from scratch. It is quick, uses simple pantry staples, and works perfectly as a direct, flavorful substitute for store-bought condensed soup in your favorite casseroles or as a standalone comfort meal.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon garlic powder
  • 1 3/4 cups low-sodium chicken broth
  • 1 cup whole milk or half-and-half
  • 1 cup cooked, shredded chicken breast

Instructions

  1. Melt the butter in a medium saucepan over medium heat.
  2. Whisk in the flour, salt, pepper, thyme, and garlic powder. Cook this roux, stirring constantly, for 1 minute. Do not let it brown.
  3. Slowly whisk in the chicken broth until the mixture is smooth. Continue whisking and bring the mixture to a simmer. Cook for 2 to 3 minutes, stirring often, until the sauce thickens slightly.
  4. Reduce the heat to low. Gradually whisk in the milk or half-and-half until fully combined and smooth. Heat through, but do not allow the soup to boil after adding the milk.
  5. Stir in the cooked, shredded chicken. Heat for 1 to 2 minutes until the chicken is warmed through.
  6. Taste and adjust seasonings if needed before serving immediately, or use as a base for your favorite recipes.

Notes

  • For a velvety texture, use an immersion blender to briefly blend about one-quarter of the soup before adding the chicken.
  • This recipe makes a condensed-style base. For a thinner soup, add up to 1/2 cup more chicken broth or milk when combining.
  • You can easily double this recipe for larger batches or meal prep. It freezes well for up to 3 months.

Nutrition

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