Description
This homemade cream of chicken soup recipe is rich, creamy, and made entirely from scratch in just 15 minutes! A versatile and flavorful base for casseroles, pot pies, or a comforting standalone soup, it’s an easy alternative to canned soup.
Ingredients
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups chicken broth
1 cup whole milk or heavy cream
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
1/2 teaspoon salt (optional)
1 cup cooked, shredded chicken (optional)
Instructions
- Prepare the Roux: Melt butter in a medium saucepan over medium heat. Whisk in the flour, stirring constantly for 1-2 minutes until golden and bubbly.
- Add the Liquids: Gradually whisk in chicken broth and milk. Bring to a gentle simmer, stirring to prevent lumps.
- Season: Add onion powder, garlic powder, thyme, black pepper, and salt. Cook for 3-5 minutes until thickened.
- Add Chicken (Optional): Stir in shredded chicken and cook for an additional 2 minutes.
- Serve or Store: Serve immediately or cool and store in an airtight container for up to 3 days.
Notes
For a gluten-free option, use a gluten-free flour blend.
Add shredded rotisserie chicken for convenience.
Adjust thickness by simmering longer or adding a splash of milk or broth.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 3 cups (3-4 servings)
