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Cream of Chicken Soup Recipe

This homemade Cream of Chicken Soup recipe is an easy substitute for condensed soup and adds comforting home cooked flavor to your favorite casseroles and soups. It’s also freezer-friendly and easy to make!

Be sure to try my homemade condensed cream of mushroom soup next!

A spoon scooping out homemade Cream of Chicken Soup from a saucepan.

Cream of Chicken Soup

I literally stood in my kitchen with an open can of condensed Cream of Chicken Soup, and a pot of this homemade version, and took a spoon to each one to perform a very serious taste-test to compare the two.

All of a sudden, I was hyper-aware as to how processed it tasted from a can compared to the soothing and comforting homemade version.

Since this recipe is freezer-friendly and can be easily stored in can-sized portions, I think we should all try to take our cooking to the next level by making our favorite casseroles and soups with this Cream of Chicken Soup recipe whenever we “can”. 😂

(That was terrible, and I’m sorry.)

How to Make it

See recipe card below this post for ingredient quantities and full instructions.

Melt butter in a saucepan over medium heat. Let it fully melt and begin to foam. This allows the water in the butter to cook off which will create a smoother consistency.

Gradually sprinkle in the flour and whisk continuously for 3-5 minutes to cook off the raw flour taste. It will become the consistency of wet sand.

Making a roux in a saucepan for homemade Cream of Chicken Soup.

Remove from heat. Add 1/3 of the chicken broth, whisk well. Whisk in 1/3 more, until combined. Finally, whisk in the rest. Temper the milk by microwaving it for 45 seconds, slowly add it to the saucepan and whisk to combine.

Adding chicken broth and milk to a saucepan to make Cream of Chicken Soup.

Add the seasonings. Add to medium-high heat to thicken it back up.

Whisk continuously as it increases in temperature and reaches near-boiling point. It will become very thick. Remove from heat immediately once it’s thickened. It will thicken even more as it sits.

Adding seasonings to a saucepan to make Cream of Chicken Soup.

PRO TIP: Run the mixture through a fine mesh strainer to make it super smooth, just like a can of condensed soup.

This strainer is also a perfect tool for making homemade chicken stock, or to run oil through if you want to reuse it after making a batch of fried chicken or french fries. It’s a great investment in the kitchen.

Using as a Substitute for Condensed Soup

  • This recipe serves as a direct substitute for canned Cream of Chicken soup.
  • 1 batch= two (10.5 oz.) cans of soup, each can is about 1 + 1/4 cups.
  • I recommend storing these in freezable soup containers.

Using as a Base for Homemade Soup

My Homemade Chicken Stew recipe is a perfect way to put this recipe to use, as it uses a can of Cream of Chicken Soup as a base. It’s also Stove Top, Crock Pot, and Instant Pot friendly. (Check out the reviews, it’s one of the most popular recipes on the blog!)

Storage

  • Store in an airtight container and refrigerate for up to 1 week or freeze for up to 4 months.

A saucepan with homemade cream of chicken soup with a spoon stirring it.

Recipes That Use Cream of Chicken Soup

See my complete collection here.

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A spoon pulling up thick and smooth cream of chicken soup from a saucepan.

Cream of Chicken Soup Recipe

5 from 214 ratings
This homemade Cream of Chicken Soup recipe is a direct substitute for condensed soup and adds comforting home cooked flavor to your favorite casseroles and soups. It's also freezer-friendly and easy to make!

Ingredients

  • 4 Tablespoons Butter
  • ½ cup + 2 Tablespoons Flour
  • 2 cups Chicken Broth
  • 1 chicken bouillon cube, or 1 teaspoon Better Than Bouillon. (Optional- see notes.)
  • 1 cup milk, preferably whole but any kind works
  • 1/3 teaspoon celery salt
  • 1/3 teaspoon onion powder
  • 1/3 teaspoon garlic powder
  • 1/3 teaspoon salt
  • 1/3 teaspoon pepper

Instructions

  • Note: It’s important to whisk continuously throughout this process to ensure the smoothest possible consistency.
  • Temper the milk by microwaving it for 45 seconds. This prevents curdling but also prevents lumps from forming when it’s added. Set aside.
  • Melt the butter in a saucepan over medium heat. Let it fully melt and wait until it starts to foam, about 3 minutes.
  • Gradually add the flour, whisk continuously for 3-5 minutes, until it’s the consistency of wet sand. Remove from heat.
  • Add 1/3 of the chicken broth and whisk well. Add 1/3 more, whisk well.
  • Add the remaining chicken broth, chicken bouillon, warm milk, and seasonings, whisk continuously.
  • Return to heat and bring to a near boil. Continue to whisk until it begins to get very thick. Immediately remove from heat.
  • Soup will continue to thicken upon standing.
  • If possible, run the mixture through a fine mesh strainer for a super-smooth consistency.
  • Use as a direct substitute for condensed cream of chicken soup, this recipe makes enough for two (10.5 oz.) cans.

Notes

Adding chicken bouillon to the mix help match the concentrated chicken flavor found in condensed soups. This is especially helpful if store-bought chicken broth (such as Swanson), is used instead of homemade chicken stock.

Reducing Sodium: You can use unsalted butter and reduced sodium chicken broth and bouillon to lower the salt content. You can also refrain from adding salt as a seasoning.

Storage:

  • Refrigerate for up to 1 week or freeze for up to 4 months. Mixture may separate slightly once reheated but whisking will correct that.
  • I recommend storing these in freezable soup containers.
  • This soup cannot be canned as it contains dairy.

Be sure to try my homemade condensed cream of mushroom soup next!

Nutrition

Calories: 434kcal, Carbohydrates: 38g, Protein: 9g, Fat: 28g, Saturated Fat: 17g, Cholesterol: 72mg, Sodium: 2008mg, Potassium: 391mg, Fiber: 1g, Sugar: 6g, Vitamin A: 897IU, Vitamin C: 16mg, Calcium: 165mg, Iron: 2mg
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602 comments on “Cream of Chicken Soup Recipe”

  1. I’m trying to eat less processed and this recipe is my first step! It really is a pretty easy substitute and I love casseroles. I will definitely browse your page for more recipes. Thank you!

  2. I do not want all of the additives and vegetable oils found in canned Cream of Chicken soup, so I tried your recipe to use in my “Company Chicken” recipe.  It was delicious!  I’m so glad you posted the pic of the butter plus flour stage– since it looked so crumbly,  I might have thought I was making it wrong, had I not seen that. I used a lot of organic white pepper, and it came out hot! But, we like hot.  I only had celery seed, so I just decided to crush some of those, and add that and some salt instead of the celery salt.  I only used better than bouillon for the chicken broth. I will definitely be making this again! Thanks!

    • You’re very welcome Kelly! I’m right there with you. It’s so nice to ditch all the additives. You can’t beat a homemade soups! Thanks so much for taking the time to leave a comment!❤️

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