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Easy Homemade Cream of Chicken Soup Base

Close-up of a white bowl filled with creamy, light-colored cream of chicken soup, garnished with fresh thyme sprigs and cracked black pepper.
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Make a rich, creamy soup base from scratch to replace canned condensed soup in your favorite casseroles and sauces.

Ingredients

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  • 2 tablespoons unsalted butter
  • 2 tablespoons 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
  • 1/8 teaspoon dried thyme
  • 1/2 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 (roux). Cook for one minute, stirring constantly.
  3. Gradually whisk in the chicken broth until the mixture is smooth and starts to thicken.
  4. Slowly pour in the milk or half-and-half while continuing to whisk to prevent lumps.
  5. Bring the mixture to a gentle simmer, stirring frequently until the soup thickens enough to coat the back of a spoon. Do not boil rapidly.
  6. Remove from heat. Stir in the salt, pepper, and thyme.
  7. If using, stir in the shredded chicken.
  8. Use immediately as a casserole base or thin with more broth for a soup consistency.

Notes

  • For a thicker base, cook the roux for two minutes before adding liquid.
  • You can freeze this base for up to three months. Thaw in the refrigerator and reheat gently on the stovetop, whisking often.
  • For a richer flavor, substitute half of the milk with heavy cream.

Nutrition

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