Not to burst a bubble but this is a classic white sauce albeit flavored. A homemade cream of chicken soup is completely and utterly incomparable to the canned stuff. Just change up the seasonings you can adjust thickening with milk or broth. Put all but 140g of the chicken back into the pan. Look at betty crocker s cookbooks.
Turn down the heat. It s silky and thick with the subtle fragrance of thyme and it tastes real. Remove chicken from the soup then strip the meat from the bones. Transfer back into the soup pot add as much cream as you like and season with salt and pepper. Cook and stir until mixture thickens and comes to a boil.
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Adjust seasonings to taste. Blitz the soup with a hand blender or in batches in a food processor until very smooth then return to the pan. Turn down the heat. Reduce heat and stir in chicken and remaining seasonings. Not to burst a bubble but this is a classic white sauce albeit flavored.
