Get my Cookbooks! 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!
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!
Can I use coconut oil instead of butter?
Hi Taylor, I haven’t tested it but I think that would work just fine! 🙂
The recipe is fantastic and a perfect swap for the canned stuff. But here is a HOT TIP!!! If you add the warm milk to the butter & flour a little at a time, whisking thoroughly, BEFORE adding in the chicken broth, you will not have any lumps!! Basic rules of gravy — fats first. 🙂
I’m soooo happy that you loved the recipe MJ!! 🙂 And I love cooking tips! In this case though, the fat in the milk isn’t going to prevent lumps. The fat that matters is the butter that is already combined with the flour to form the roux. Lumps form if the roux isn’t sufficiently combined and smoothed out first, or if the base of the pan is too hot when the liquid is added, or if the liquid is added too quickly, or if it’s not stirred continuously. But whether the broth or milk is added first, that doesn’t matter. I habitually add chicken broth first to cool the base down a bit to ensure it’s not too hot when the dairy is added, which further prevents curdling.
Would almond flour work ?
Readers have successfully made this with almond flour, so you should be good!! 🙂
Would this work with goat milk?
Hi Laura, I believe that should work!
Could you use whole wheat flour in this?
Hi Samantha! Whole wheat flour acts a bit differently than regular (all-purpose) flour. It has a coarser texture and a slightly nuttier flavor. Because of this, it may create a thicker, slightly grainy texture.
You may also find that you need to use a little more whole wheat flour than you would with regular. Note that it also has a darker color, which could affect the appearance of the soup.
Thank you for this recipe! I needed to find a substitute for creamed soups because of a dairy allergy. I used vegan butter and oat milk. No one knew the difference!
I’m sooo happy that this did the trick Erin, and thank you so much for sharing your dairy free subs, people will find that very helpful!! You’re the best! ❤️
Your recipes never disappoint! My husband asked for a casserole for dinner tonight and I hate the canned soups (preservatives, seed oils, etc) and so I tried to make my own. This tasted way better than the canned stuff, and I know exactly what’s in it! Thanks!!
Awwwwww I’m SO thrilled to hear that Tanya, you made my day!! Thank you so much for your support and for taking the time to leave a review, I really appreciate it!! 🙂 -Stephanie
According to the recipe this yields two 10 oz cans. The Cans usually require to be diluted will this also need to be diluted again?
Yes, if using it as a soup, (versus for a casserole or something), it’s a homemade version of the canned product. 😊
Thank you so much!
If making it as a soup, how would you suggest to dilute it?
Hi Ashley! I would dilute it with an equal amount of milk. (So for every 1 cup of condensed soup, add 1 cup of milk). I personally prefer to make a soup recipe (such as chicken vegetable soup, chicken tortellini soup, etc.), and then add this to it to thicken it up a little bit and transform it slightly!
LOVE this recipe! I’ve used it many times and it’s so much better than the cans! It tastes incredible and doesn’t give anyone in my family a bad stomach ache. Highly highly recommend!
I am sooo happy to hear that it was a hit for you Grace!! Thank you SO MUCH for taking the time to leave a review! 🙂 -Stephanie
What if I don’t have chicken bullion? Is it absolutely necessary to use it? I have everything else except that and I really want to make this.
You can still make it, it just won’t taste as concentrated 🙂
Would this work with bone broth
Yes it would!