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.
- Chicken Divan
- Chicken Tetrazzini
- Creamy Chicken Stew
- Crock Pot Chicken and Stuffing
- Chicken Broccoli Rice Casserole
- Chicken Noodle Casserole
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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!
Amazing recipe consistency is perfect! Thank you!
Wonderful!! I’m so happy to hear that Tish, thank you so much!!
Can I use corn starch in place of flour for gluten free?
Hi Sherri, Hi Lisa! Readers have successfully made this with gluten-free flour if that’s an option for you. It won’t maintain it’s thickness as well with cornstarch. Here’s one tip from a reader about making a roux with gluten-free flour: “Add the butter and flour together – the flour won’t blend well if it’s added to a hot liquid like regular flour. Make sure to keep whisking until it’s starting to thicken and smooth.”
Hello, we have to try to limit sodium so could we sub celery seed only for the celery salt since salt will also be in the bouillon and in the broth (we will use low sodium broth too)? If so, how much celery seed to use? Thank you!
Hi AP! You definitely can do that, I would just use a pinch of celery seed! 🙂
Sounds good I will give it a try! Just ordered the celery seed (can’t find any around here) and once I get it, I will be trying this recipe. Can’t wait! Thank you!
Why can it only be frozen for four months! Also can it be doubled or tripled? I would like to make lots to use over a longer period of time?
Hi Patsy, freezing for longer than that is likely to result in a loss of flavor. But if you prefer to freeze longer, you can, so long as it remains safely frozen. You can double or triple the recipe, just note that it may take a little longer to thicken and reduce. Using a wider cooking vessel with more surface area will work well so that the liquid can evaporate.
Made once and yum! Don’t have whole milk today and have to make your broccoli chicken rice for my son. He hates store bought soups. Would almond milk, half and half or a heavy whipping cream work? (Or do I need to go to the store?)
Hi Debs! No need for a store run! I would use half and half, perhaps a little splash of water to thin it out a little to more closely resemble the consistency of milk! 🙂
Amazing recipe I also add sliced mushrooms! Yummo!
I’m sooo happy that you loved it Lora! Sliced mushrooms sound delicious! 🙂
Super easy to make, but delightful to cook with (WOW!), what a winning difference it makes in a recipe. Many thanks!
You’re very welcome Juliette! I’m so happy you liked it. It really makes such a difference and creates that homemade flavor. Thanks for the great review!💖
I am looking forward to making this soup! I do need to ask if 1/3 tsp of each spice was a typo?
Hi Tina, it’s not a typo 🙂 you can use a generous 1/4 tsp to measure.
Thank you for saving me trip to the store! I hope that I don’t ever have to used canned soup again.
I’m thrilled that I was able to save you a store run Rebecca!! I’m all about that! 🙂 Thank you so much!
You have definitely converted me from canned cream of chicken to your recipe! It tasted absolutely wonderful. So thankful I found this.
That makes me so happy Susan! It really does make such a difference. It adds so much homemade flavor that just can’t be beat. Thanks so much for the great comments!💖