Homemade Cream of Chicken Soup Recipe
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This Homemade Cream of Chicken Soup recipe delivers a rich, creamy, and comforting soup perfect as a base for casseroles or enjoyed on its own. Made from scratch using a simple roux, chicken broth, milk, and aromatic seasonings, it avoids canned additives and allows customization with shredded chicken for added protein and texture. Ready in just 15 minutes, it’s a quick and versatile kitchen staple.
Ingredients
Instructions
Melt the unsalted butter in a medium saucepan over medium heat. Whisk in the all-purpose flour, stirring constantly for 1 to 2 minutes until the mixture becomes golden and bubbly, which forms the base for thickening the soup.
Gradually whisk in the chicken broth and whole milk or heavy cream, continuing to stir to avoid lumps. Bring the mixture to a gentle simmer on the stovetop to allow it to thicken evenly.
Add the onion powder, garlic powder, dried thyme, black pepper, and salt if desired. Stir thoroughly and cook for 3 to 5 minutes until the soup has thickened to a creamy consistency.
If using, stir in the cooked, shredded chicken into the soup and cook for an additional 2 minutes to heat through and combine the flavors.
Serve the cream of chicken soup immediately as a comforting dish or base for other recipes. Alternatively, allow it to cool and store in an airtight container in the refrigerator for up to 3 days.
