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Homemade Cream of Chicken Soup from Scratch (Quick Casserole Base)

Close-up of a white bowl filled with thick, smooth cream of chicken soup, garnished with pepper and herbs.
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Make this easy, rich, and creamy homemade cream of chicken soup using simple pantry staples. It replaces canned condensed soup perfectly in your favorite casseroles and comfort dishes.

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 or half-and-half
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1 cup cooked, shredded chicken (optional, for a heartier soup)

Instructions

  1. Melt the butter in a medium saucepan over medium heat.
  2. Whisk in the flour to create a smooth paste, called a roux. Cook the roux for one minute, stirring constantly.
  3. Slowly whisk in the chicken broth until the mixture is smooth and there are no lumps.
  4. Continue to cook, stirring often, until the mixture thickens slightly, about 3 to 4 minutes.
  5. Whisk in the milk or half-and-half. Continue heating until the soup simmers gently and thickens to your desired consistency. Do not let it boil rapidly.
  6. Stir in the salt, pepper, onion powder, and garlic powder. Taste and adjust seasonings as needed.
  7. If you are using cooked chicken, stir it in now and heat through for two minutes.
  8. Remove from heat. Use immediately as a base for casseroles or enjoy as a simple, savory creamy chicken dinner.

Notes

  • For a richer flavor, substitute 1/2 cup of the milk with heavy cream.
  • This recipe makes about 2 cups of condensed soup base. Double the recipe if you need a larger batch for multiple dishes.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. It freezes well for up to 3 months.

Nutrition

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