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
- ⅓ teaspoon EACH: celery salt, onion powder, garlic powder, salt, 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!
No more canned! This is great.
Wonderful!! I’m so happy to hear that DT! Thank you so much!!
This is perfect for so many recipes. I’m making a chicken pot pie with puff pastry crust for dinner. Added sauteed onions, celery and frozen peas to chopped rotisserie chicken, this fab soup and popped Trader Joe’s puff pastry on top.
I LOVE that the recipe makes 2 ‘cans’. We’ll have your chicken tetrazzini next week. Although I do use some prepared foods this wonderful soup recipe limits the ultra-processed ingredients and the taste is just SO much better. Thank you!
I am sooo happy that you love it Candance!!! Making Chicken Pot Pie with Puff Pastry sounds like the best possible way to make use of this recipe! (I love making mine with puff pastry too!) And my Chicken Tetrazzini sounds AMAZING for next week, your kitchen is going to smell amazing! Thank you so much for taking the time to leave a review, I really appreciate it!! 🙂 -Stephanie
Do you know what the conversion would be if you were to use fresh onion, celery and garlic?
HI Penny! The amounts there would be pretty flexible, maybe 1/3 to 1/2 cup diced yellow onion, 1 diced celery rib, and 2 cloves minced garlic! 🙂
I didn’t follow the measurements too closely and didn’t have all the seasonings and this still turned out delicious. Just be sure to have it on low when you’re adding the flour to the butter! That mixture burns so fast otherwise. I wasn’t too careful about lumps or anything, but that continuous stirring really did it. Didn’t burn and no lumps. Definitely going in the regular rounds for our Hawaiian haystacks. So tasty. We added a little cheese toward the end.
I’m so glad that it turned out well Allie! Thank you so much for taking the time to leave a review!
Yummy 😋
I did as most of the direction say, however, I don’t know if it’s because I didn’t cook the flour long enough. It had a little bit of a flour taste. And instead of 1/3 of the seasonings I did a half a teaspoon and it came out pretty good would recommend making this Recipe and will definitely try it again. It did come out very thick and creamy.
I’m happy that you enjoyed it and plan on making it again Carol!! 🙂 If you cook the flour just a tad longer next time, you’ll be good to go. You can wait until it starts to get a hint of color to it, like slightly toasted. Thank you so much for the review! -Stephanie
Yes this turned out perfect . I used rice flour to make it gluten free . And used no sodium chicken bullion. Also used chicken broth I had mad and frozen from another recipe. I’m using this cream of chicken soup in the green bean casserole recipe for Christmas, making it gluten-free.
I’m sooo happy that you loved it!!!! Thank you so much for the review!! ❤️
Tried this recipe and it was delicious. Added a little extra of the seasonings for my taste. I will be making this again!
I’m so happy you enjoyed it!! Thanks so much!!
I go to this recipe now every time I need coch soup. I have to make gluten-free but you can’t tell at all! The better than bouillon takes it up a notch. Thanks for the receive!
I’m sooo happy that you loved it Rochelle!! Thank you so much for taking the time to leave a review!
Can any milk substitute be used? If so, which kinds are best?
Hi Ginger! One reader noted: “I used vegan butter and oat milk. No one knew the difference!” 🙂