Homemade Cream of Chicken Soup Recipe (Canned-Soup Substitute)
This is a thick, creamy “cream of chicken” base you can use anywhere you’d use the canned version—casseroles, pot pies, crockpot recipes, etc. The onion, carrot, celery, thyme, and bay leaf add that classic simmered flavor. You can strain them out for a smooth, neutral substitute or purée them in for extra body and flavor.
Servings: 16
Cost: $5
Equipment
- chef's knife
- cutting board
- saucepan
- whisk
Ingredients
- 2 Tablespoons butter
- 1 Tablespoon olive oil optional, helps prevent butter from browning too fast
- 1 small onion halved (or thickly sliced)
- 1 medium carrot diced
- 1 celery stalk diced
- 2 cloves garlic smashed (optional)
- 2 Tablespoons all-purpose flour
- 2 cups chicken broth preferably low-sodium
- 1 cup milk whole milk is creamiest or use half-and-half for richer soup
- 2 ounces cream cheese optional, for extra creaminess and “canned soup” vibe
- ½ teaspoon dried thyme or 2–3 sprigs fresh thyme
- 1 bay leaf
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon black pepper
- Optional: pinch of poultry seasoning or a tiny pinch of nutmeg
Instructions
- In a medium saucepan over medium heat, melt butter (and oil if using). Add onion, carrot, celery, and garlic. Cook 5–7 minutes, stirring occasionally, until fragrant and the onion begins to soften (no need to brown).
- Sprinkle flour over the vegetables. Stir constantly for 1 minute to cook off the raw flour taste.
- Slowly whisk in the chicken broth until smooth. Add thyme and bay leaf. Bring to a gentle simmer and cook 10–12 minutes, stirring often, until slightly thickened and the vegetables are very soft.
- For a classic canned-soup substitute (smooth and mild), remove bay leaf and thyme stems (if using fresh), then strain the soup into a bowl, pressing on the vegetables to extract flavor. Discard solids (or save and blend into another soup).
- Return soup to low heat. Stir in milk (and cream cheese if using) until smooth. Simmer gently 2–3 minutes—don’t boil hard once the milk is in.
- Taste and adjust the seasoning, to taste. If using this in a salty recipe (like boxed stuffing or salty cheese), keep seasoning lighter.
Notes
For extra flavor and body (still recipe-friendly):
Remove bay leaf and thyme stems, then purée everything with an immersion blender (or carefully blend in a blender) until smooth.
How to Use It as a Replacement for Canned Soup Replace 1 (10.5 oz) can condensed cream of chicken soup: use about 1½ cups of this soup. It’s already “condensed-style” (thick). If a recipe seems dry, splash in a bit more broth or milk.
Storage Refrigerate: up to 4 days in an airtight container. Freeze: up to 3 months. Thaw overnight in the fridge and reheat gently; whisk well (dairy can separate a bit).
Quick Variations Extra-thick (for casseroles): increase flour to 3 Tbsp or simmer uncovered a few extra minutes.
Gluten-free: use a 1:1 gluten-free flour blend, or thicken with a cornstarch slurry (2 Tbsp cornstarch + 2 Tbsp cold milk) added at the end.
No milk: use evaporated milk or an unsweetened, neutral plant milk (oat works best).
Nutrition
Calories: 52kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 215mg | Potassium: 65mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 767IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 0.2mg