Description
This Homemade Cream of Chicken Soup is a rich and creamy classic comfort dish made from scratch using a simple roux base, flavorful seasonings, and tender shredded chicken. Perfect as a soup or a base for casseroles, it delivers a wholesome, homemade taste without any canned preservatives.
Ingredients
Scale
Base Ingredients
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk or heavy cream
Seasonings
- 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)
Optional Protein
- 1 cup cooked, shredded chicken (optional)
Instructions
- Prepare the Roux: Melt the butter in a medium saucepan over medium heat. Gradually whisk in the flour, stirring constantly for 1 to 2 minutes until the mixture turns golden and bubbly, which acts as the thickening base for the soup.
- Add the Liquids: Slowly whisk in the chicken broth and milk to the roux. Continue whisking as you bring the mixture to a gentle simmer to avoid lumps and ensure a smooth, creamy texture.
- Season: Incorporate the onion powder, garlic powder, dried thyme, black pepper, and salt. Let the soup cook for 3 to 5 minutes until it thickens to the desired consistency.
- Add Chicken (Optional): If using, stir in the shredded cooked chicken and allow it to heat through for an additional 2 minutes, blending the flavors well.
- Serve or Store: Serve the soup immediately for best taste and texture, or allow it to cool and store in an airtight container in the refrigerator for up to 3 days.
Notes
- For a dairy-free version, substitute milk with unsweetened almond or oat milk and use a dairy-free butter alternative.
- You can omit the chicken for a vegetarian version or substitute with cooked mushrooms for added texture.
- Use low-sodium chicken broth to control salt levels, especially if watching sodium intake.
- The roux needs constant stirring to prevent burning and lumps.
- Reheat gently on the stove to maintain creaminess and prevent curdling.
