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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!

A spoon scooping out homemade Cream of Chicken Soup from a saucepan.

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.

Making a roux in a saucepan for homemade Cream of Chicken Soup.

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.

Adding chicken broth and milk to a saucepan to make Cream of Chicken Soup.

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.

Adding seasonings to a saucepan to make Cream of Chicken Soup.

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.

A saucepan with homemade cream of chicken soup with a spoon stirring it.

Recipes That Use Cream of Chicken Soup

See my complete collection here.

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A spoon pulling up thick and smooth cream of chicken soup from a saucepan.

Cream of Chicken Soup Recipe

5 from 202 ratings
This homemade Cream of Chicken Soup recipe is a direct 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!

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

Adding chicken bouillon to the mix help match the concentrated chicken flavor found in condensed soups. This is especially helpful if store-bought chicken broth (such as Swanson), is used instead of homemade chicken stock.

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!

Nutrition

Calories: 434kcal, Carbohydrates: 38g, Protein: 9g, Fat: 28g, Saturated Fat: 17g, Cholesterol: 72mg, Sodium: 2008mg, Potassium: 391mg, Fiber: 1g, Sugar: 6g, Vitamin A: 897IU, Vitamin C: 16mg, Calcium: 165mg, Iron: 2mg
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569 comments on “Cream of Chicken Soup Recipe”

  1. Looks great I’ll have to give it a try. I don’t have a microwave, how would I temper the milk then?

    • You can let it come closer to room temperature, just don’t add it in cold and add a little at a time, whisking continuously! It’s just a safety step to prevent curdling! ❤️

  2. This recipe is fantastic, so much better than any canned version. Made exactly as called for. I made this because I needed it for a recipe that called for this, but I just wanted to eat this soup by itself because it is so good!

    • That’s so great to hear Melissa!💖 I ditched the can awhile ago and I swear it has made such a difference in my recipes. Thanks so much for taking the time to leave a review!

    • I usually make this when I’m making something that calls for a can of cream of chicken soup, so I end up with a leftover “can,” and inevitably my young adult daughter will have a bowl of it for lunch the next day. Sometimes she does a soup & sandwich thing. I definitely cannot rely on making this recipe and having a leftover “can” for dinner the next day! LOL

  3. Haven’t tried this yet but have all the ingredients ready and waiting for a nice cool fall day here in Connecticut. Love every recipe I’ve tried from your page. Thank you 😊

    • Hey Cassidy! I am so happy to hear that you have been enjoying my recipes! It’s a chilly day here in NH too, perfect for soup making, I can’t wait for you to try this! Thank you for your support! -Stephanie

  4. Perfect instructions, thank you! I added half the recipe to a batch if chicken tortilla soup, and froze the rest. It was a great addition.

  5. I used 1% milk and it was fine. II used chicken base and less flour, so I could add boneless chicken breasts to it. Cook on med-low heat covered until done. Stir regularly. I had to add more water to it partway through cooking. I added rosemary, lemon thyme, and garlic to it after the chicken.

    So much better than the canned stuff

  6. Thanks for sharing. It was great!

  7. Cant wait to try this and Brown Gravy receipe. Think I will be a BIG fan of this web site. All home made with items I generally have on hand.

  8. I made this today to freeze for fall recipes like chicken pot pies and such. My partner can’t tolerate cow’s dairy, so I used Earth Balance vegan butter and goat’s milk and it tasted great. I’ve avoided making recipes that called for cream of chicken soup for years, so I’m excited to have this option again!

    • I’m so happy to hear this Amanda! It always bothered me using cans of chicken soup. This homemade recipe has made such a difference in my cooking. Everything tastes so much better since I ditched the can! Thanks so much for takin the time to leave a review!❤️

  9. Thank you for this recipe. I can’t tolerate the soy in canned soups but love to cook 
    With them

    • You’re very welcome! Since I’ve been cooking with homemade soups it has made such a difference! I love being able to ditch the can! Thanks so much for taking the time to comment!❤️

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