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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 121 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 the 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.
  • Turn up to medium-high heat, 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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343 comments on “Cream of Chicken Soup Recipe”

  1. I triple this recipe and use it for my chicken and rice casserole. It’s so delicious! Thank you! 
    Oh, I left out the 1/3 tsp of salt because it didn’t need it…..my opinion. (I’m a salt lover too..and it was perfectly salted without the 1/3rd tsp. )

  2. Wanted a substitute for Campbell’s cream of chicken for pot pie and this recipe is absolutely incredible! It was so much more comfort-food tasting without the guilt of the preservatives and high sodium level of the canned soup. My husband couldn’t stop complimenting it, which he’s extremely picky so having this as a success was huge. This one is going in our permanent recipe deck!

    • I totally agree katie! This is what gives you that homemade comfort food taste but without the preservatives! I’m so happy you found this recipe, thanks so much for the great review!💗

  3. I’ve made this twice now and love it every time ! I freeze half for another time. I don’t think I’ll be buying canned cream of chicken for a loooong time. Next I want to make the cream of mushroom! 

  4. Just made this but I used dairy free butter and oatmilk. It worked perfectly!! I can’t wait to start enjoying hotdish again! My son has a dairy allergy so we have to be dairy free. 

  5. Stephanie, instead of using celery salt, can I use celery seed? If so, what amount would you recommend?

    Thanks so much for all your yummy recipes and explanations!

    • Hi Peggy! You can use 1/4 tsp celery seed and a pinch of salt! Celery seed isn’t ground like celery salt is, but I don’t think that’ll be a big issue here, we are just using a little. Enjoy!

  6. This recipe is awesome !  Since it is condensed soup recipe  I added one more cup of milk and one cup of broth.  I also added diced chicken and gnocchi served as a meal. .  Sooooo good !!!  Delicious 

  7. Works like a charm!  I made this today and it tastes great!  I used Better Than Bouillon. The recipe made 24 oz of soup. I froze 1/2 for future use. 

  8. Worked great, tastes great!

  9. I stopped using canned soups about 4 years ago when we stopped eating processed foods. I’m so excited to try this recipe with whole wheat flour and GF flour! I’ve converted most of my recipes except for the ones that had “canned cream of  ****** soup” as an ingredient so this will be a game changer for us!! Thank you! 

    • I’m with you Jennifer, Ditching the can has made such a difference in my recipes. Feel so good cutting out the preservatives too. Thanks so much for commenting, enjoy!💗

  10. I added a small can of chicken breast but did everything else according to the recipe. It turned out really really good. I will definitely make this recipe again.

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