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!
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.
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.
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.
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.
Recipes That Use Cream of Chicken Soup
See my complete collection here.
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Tried This Recipe?
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Cream of Chicken Soup Recipe
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
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!
This is going to be delightful 😊
Very soothing for my stomach issues. I make a batch every couple when not feeling that great. Thanks a bunch.
I’m really happy to hear that you enjoy this soup Denise, thank you so much for taking the time to leave a review, you’re the best! -Stephanie
If I’m just making cream of chicken soup with this how much if any diluting should there be?
Hi Laura, you’ll want to add about an equal amount of liquid (10.5 ounces per “can”), or until your desired consistency is obtained.
Easy and excellent! This way I know exactly what is going in and it was so good! Will never go back to canned
Yesss! So nice to know what’s going into your meals. This is what brings bring the homemade flavor. Thanks so much for the great review!❤️
Thanks! Used it for the chicken broccoli casserole and the whole family love this. Thank you so much-will never buy canned cream of chicken soup again!
I’m so happy to hear that, this is definitely perfect for my Chicken Broccoli Rice Casserole!!:) Thank you for letting me know how it turned out!!
I tried this recipe, it’s a great recipe. But I did add a couple twists to it. Hope that was ok. I sauteed onions and added to thickened soup, then I added about 3-4 tbs (or to taste) of powdered ranch dressing. I use this recipe for my green bean casserole. It turned out great! This is the best recipe for Cream of chicken soup. Thank you Stephanie!
Thank you so much for sharing your process Susan, I’m so glad that you loved the recipe! -Stephanie
Am I the only one who thinks 1/2 cup plus 2Tblsp of flour is way too much?
Hi Donna, it’s because this is a condensed soup. (Super thick like a can.) when used in cooking, it’s usually accompanied by an equal amount of liquid.
I added what she said, and it looks like it won’t turn out, but it does. This a great recipe.
Thank you for that Susan! 🙂
Are the nutrition amounts listed based on the yield of two cans of soup (the entire recipe) or what would be one can and I can halve the amounts as we are on a more restricted sodium diet – for instance one equivalent can would be 1004 mg of sodium rather than the 2008 listed? Thank you
The nutrition information is per serving, and this recipe makes 2 servings. So the nutritional info is per “can”. To control the sodium, you can omit the bouillon cube (or use reduced sodium bouillon), and you can omit the salt as well. You can also use unsalted butter.
I am in love with this soup, I think I could eat it every day 🙂 !!!!!!
Thanks so much Tina, I’m so happy to hear such great comments!💖
Made this for the first time.
Absolutely delicious.
Thanks
You’re very welcome Chris, I’m so happy you liked it! Thanks for the review!💖
This recipe is fabulous.
I’m so happy that you enjoyed it Myra!! Thank you so much for taking the time to leave a review, I really appreciate it! -Stephanie