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Velvety Homemade Cream of Chicken Soup (Better Than Canned)

Close-up of a white bowl filled with homemade cream of chicken soup, featuring shredded chicken, carrots, and parsley.
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Ditch the can and make this easy, rich, and velvety homemade cream of chicken soup from scratch. It works perfectly as a comforting standalone meal or as a superior substitute for condensed soup in your favorite casseroles.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 2 celery stalks, finely chopped
  • 1 medium carrot, diced
  • 3 tablespoons all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup cooked, shredded chicken breast (about 6 ounces)
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion, celery, and carrot. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Whisk the flour into the vegetables and butter mixture. Cook for 1 minute, stirring constantly, to cook out the raw flour taste. This creates your roux.
  4. Slowly whisk in the chicken broth until the mixture is smooth and there are no lumps.
  5. Bring the mixture to a simmer, stirring often. Let it cook until the soup thickens enough to coat the back of a spoon, about 5 minutes.
  6. Reduce the heat to low. Stir in the whole milk and heavy cream. Heat through gently, but do not allow the soup to boil after adding the dairy.
  7. Stir in the shredded chicken, salt, and pepper. Taste and adjust seasonings as needed.
  8. If serving immediately as soup, stir in fresh parsley. If using as a condensed soup substitute for a casserole, proceed to the next step.
  9. To make the condensed substitute: Remove the soup from the heat. For a thicker base, reduce the liquid slightly by simmering longer, or blend a portion of the soup until very smooth before stirring back into the pot.

Notes

  • For a thicker, condensed soup substitute consistency, reduce the initial 4 cups of broth to 3 cups, or simmer the finished soup uncovered for an extra 10 minutes until the liquid reduces significantly.
  • You can use leftover cooked chicken or rotisserie chicken for speed.
  • This homemade cream of chicken soup base freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

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