The Cozy Cookbook is here! 
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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- Chicken Divan
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- Chicken Tetrazzini
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- Creamy Chicken Stew
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- Crock Pot Chicken and Stuffing
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- Chicken Broccoli Rice Casserole
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- Chicken Noodle Casserole
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Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
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!
Just made this! It looks great! I’m going to use it in your Ham Casserole with Broccoli & Rice. Thanks for the great ideas! 🤗
Hi Cheryl, that’s perfect!! I can’t wait for you to make that Ham Casserole with Broccoli, it is SO good!! 🙂 So glad you could make the condensed soup from scratch! 🙂 Enjoy! -Stephanie
I noticed that you suggested using unsalted butter and low salt bullion cubes. Is there a way to cut down on salt further by using celery seed instead of celery salt, and then straining the soup?
Thanks!
Hi Barbara, I would say instead you could omit the addition of salt, (the 1/3 tsp). If you would like to still substitute celery seed instead of celery salt, use half the amount that you would use of celery salt.
Bravo! Perfect directions and smart too. Very velvety and good.
Thank you so so much Jennifer!!! I really appreciate that, and thanks so much for the review!! ❤️ -Stephanie
This recipe is easy and so delicious! WAY better taste than using a store bough can of soup!
I’m so happy to hear that Andrea!😀 I totally agree, whenever you get a chance to make it homemade it’s definitely worth it, especially for a recipe this easy!
I used this recipe but substituted the turkey stock I made from the thanksgiving turkey carcass… let me just say … this was delicious!!!
I bet that’s delicious too Trisha!😃 Thanks so much for the review!
I just made this recipe and it’s absolutely delicious! Thank you!
You’re very welcome Tammy! Homemade is the way to go!😋
I was making broccoli casserole on Thanksgiving day and realized I didn’t have the canned cream of chicken soup the recipe called for! I found Stephanie’s recipe online and gave it a shot. Wow!!! I will never buy the canned stuff again. I didn’t have whole milk and substituted half and half. This is so easy to make and so good! It would be good as a base for just about any creamed soup, chicken pot pie, etc. Just make it – you won’t be sorry!
I’m definitely browsing this blog for more great recipes. 🙂
Thanks!
Donna
Hi Donna! I am so happy that you enjoyed the recipe and will be using it as a base from now on!! I totally agree that it’s a game changer! Thank you so so much for the review! Can’t wait for you to try more recipes. Happy holidays! -Stephanie
Great recipe! Saved my dinner!
Sharron
Excellent Sharron! I am so happy to hear that, thank you so much for the review!! -Stephanie
Boneless Chicken breast were on sale @$1.99. I cleaned up all the fat pieces and then made thin cutlets. All the stuff I cut off the breast amounted to quite a large pile of waste and I was going to toss them, but decided to boil them with some veggies. 1st cooked then in some OVOO, then added 4 cups of water and let them cook on low for over an hour. Went on the net and found your recipe. Used my chicken stock minus veggies, and because I had 4 cups, I doubled your recipe and the soup came out great! I used to give the waste to our dog but the dog passed so I had no animal to eat it. All the fat and other tuff parts resolved and I put it in a cuisinarde and made chicken salad. There was zero waste, I used it all. Try it sometime!
Wow what a deal!!!😀 It’s amazing how chicken scraps can turn into a delicious stock. It’s like magic! Thanks so much for the review Will!
Hey!
Looks and sounds amazing! Just wondering if I need to mix with one “can” of milk when adding to recipe?
Thanks,
Jess
Hi Jess! No need to add milk, unless whatever recipe you are using calls for milk! 🙂 It’s just like using a can of Campbell’s condensed soup!