Homemade Cream of Chicken Soup
This Homemade Cream of Chicken Soup is silky, flavorful, and comforting. Tender shredded chicken, creamy broth, and a hint of herbs make it perfect for cozy dinners or as a base for casseroles.
Equipment
- Large pot
- Cutting board
- Knife
- Measuring cups
- Measuring spoons
- Wooden spoon
- Ladle
Ingredients
- 2 cups Chicken broth homemade or store-bought
- 1 cup Shredded cooked chicken preferably from rotisserie
- 2 tablespoons Butter unsalted
- 2 tablespoons All-purpose flour
- 1 cup Milk whole or 2%
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1/4 teaspoon Garlic powder optional
- 1/2 teaspoon Dried thyme or fresh finely chopped
Instructions
Melt Butter
- In a large pot, melt butter over medium heat. The aroma of melted butter will fill your kitchen, giving a cozy, comforting start to your soup.
Make Roux
- Add flour to the melted butter and whisk constantly for about 1 minute until it forms a smooth roux, lightly golden and nutty in aroma.
Add Broth
- Slowly pour in the chicken broth while whisking continuously to prevent lumps, creating a smooth, rich base for your homemade cream of chicken soup.
Add Milk
- Add milk gradually, whisking gently. The mixture should become creamy and velvety, enveloping the spoon with luscious texture and inviting warmth.
Add Chicken and Seasonings
- Stir in shredded cooked chicken, salt, pepper, garlic powder, and thyme. Let the flavors mingle as the soup simmers gently, releasing comforting aromas.
Simmer Soup
- Simmer the soup on low heat for 10–15 minutes, stirring occasionally. The creamy texture thickens slightly, creating the perfect consistency for serving.
Adjust Seasoning & Serve
- Taste and adjust seasoning as needed. Remove from heat and let the soup rest briefly before ladling into bowls, garnishing with fresh parsley if desired.
Notes
- Use rotisserie chicken for extra flavor
- Adjust thickness by adding more broth or milk as desired
- Garnish with fresh parsley or chives
- Store leftovers in an airtight container in the fridge up to 3 days
- Reheat gently on low heat to avoid curdling