This Homemade Cream of Chicken Soup recipe is an essential in so many delicious dishes. Made with basic ingredients of butter, flour, chicken stock, milk and seasonings, you’ll turn to this cream of chicken soup recipe time and again.
There are so many family favorite recipes that call for cream of chicken soup. While I don’t have an issue with the convenience of opening a can of it from time to time, I do like to know more about what all is in the food I prepare for my family and realistically, I like being able to whip up a batch myself with just a few simple ingredients that I always have on hand.
I begin by melting the butter and whisking together with half of the flour and cooking it until it turns a sandy brown color. This step is similar to making other sauces and is very easy. You’ll just want to watch to make sure your flour and butter are whisked until smooth to make for the creamiest of cream of chicken soups. I then add the remaining half of the flour, whisking it with sauce until it is well combined. I add in my chicken stock and milk slowly, about a cup at a time, whisking until it is smooth. After it begins to simmer, I cook until it is thick and creamy, whisking it frequently. This allows you to make sure that the cream of chicken soup is as smooth as possible. I remove it from the heat and stir in the seasonings.
This recipe yields 4 cups, 32 ounces, of homemade cream of chicken soup. I use 2 cups of my homemade cream of chicken soup in recipes that generally call for one can of cream of chicken soup. This soup can be stored in an airtight container in the refrigerator for up to two weeks or frozen in an airtight container for a longer period for about 2-3 months. Be sure to allow refrigerated or frozen homemade cream of chicken soup to reach room temperature prior to using, or defrost in the microwave on 50% at 20 second intervals, stirring frequently.
Here’s my homemade cream of chicken soup recipe. I think you’ll love it!
- 3 tablespoons butter
- ¼ cup all-purpose flour, divided
- 3 cups (24-ounces) chicken stock
- 1 cup whole milk, half and half, or cream
- ½ teaspoon salt
- ½ teaspoon ground white or black pepper
- ¼ teaspoon onion powder, optional
- ¼ teaspoon garlic powder, optional
- Heat butter in a medium saucepan over low heat until melted. Whisk in 2 tablespoons of flour and whisk until smooth. Continue to cook, whisking frequently, until a light sandy color, about 4 to 5 minutes.
- Add remaining flour to the butter mixture. Whisk until well combined. Add chicken stock and milk to butter mixture slowly, about 1 cup at a time, whisking constantly until smooth. Bring to a simmer and cook for about 15 minutes, until it is thick and creamy.
- Remove from the heat and stir in salt, pepper and onion and garlic powder, if using.
Enjoy!
Robyn xo
Melissa B in IL says
Can you tell me how you would use this in a recipe that calls for a can of cream of chicken soup? So excited to see this recipe! My husband is extremely sensitive to MSG. So all the great recipes that call for “the can” are out. I’d love to be able to have a substitute that works!
Robyn says
Hi Melissa,
I use my homemade cream of chicken soup in any recipe that would call for a can of cream of chicken soup. This recipe yields the equivalent of about two cans of cream of chicken soup. I hope that helps and that you enjoy it!
Lorie says
I am very excited about this recipe! Do you use it in casseroles and such, just like you would canned cream of chicken? Does it freeze well if I make a big batch?
Robyn says
I do! I have a family favorite one that I use it in that I’m sharing tomorrow. But I use it for any recipe that calls for cream of chicken. I’ve updated the post to include more information on storing in the refrigerator and/ or freezer. That was a great question! Yes, it does store well. While I generally make it fresh as much as possible, I have made larger batches and stored. I recommend allowing it to come to room temperature or defrosting in the microwave prior to use in a recipe.
Nana in Texas says
Thank you! For those of us who object to all the added chemicals and excess sodium this is wonderful. But, we need to know how to substitute this for “1can cream of chicken soup”. And can I use this base and add mushrooms, or celery, etc for other canned soups. Is this an equal sub for a condensed soup?
Again thanks, it will be good on the dinner table with some chopped chicken pieces!
Robyn says
Hi Nana,
This recipe yields about 4 cups or the equivalent to two cans of cream of chicken soup. So I use about 2 cups of my homemade cream of chicken soup in recipes that call for one can of cream of chicken soup. I hope that helps!
Kim Honeycutt says
This is so nice to have. I hope you will be having recipes that will link back to this.
Thank you Robyn!! Pinning it!!
Robyn says
Hi Kim,
Thanks so much! Yes, I definitely will link back to this for recipes that I use it in! You can use it in any recipe that calls for cream of chicken soup. About 2 cups from this recipe is the same as a can of cream of chicken soup. Thanks for the pin!! xo
Jane Johnson says
Thanks Robyn for this recipe. As I have gluten and dairy intolerance, can you help with making this recipe for those of us who needs help in these areas? Love your site!
Robyn says
Hi Jane,
Thanks so much! I’ve not tried making this as a gluten-free and dairy-free version, but I would think you could substitute the flour with a gluten-free flour blend such as Cup 4 Cup and use almond milk in place of the dairy. Let me know if you find a way that you like it that is gluten and dairy-free. I’ll work on it as well. I know others would be interested as well!
mary says
I automatically take a pass on any recipe that calls for a “can of condensed chicken, mushroom, celery” soup. thank you!! will use this from now on. any suggestions for the others would be great!
Jennifer @ Show Me the Yummy says
Yes! I am truly excited about this recipe 🙂 I’ve been looking for a homemade version, so I don’t have to use those darn cans!
Gaby says
This is great! I love a homemade version of a cooking staple!
Carol at Wild Goose Tea says
Looks outstanding and nicely rich and creamy!
Mary Willis says
The recipe calls for 4 TBS of flour whisked into the butter, what remaining flour is to be added to the heated chicken stock and milk?
Robyn says
Hi Mary,
I just reread the instructions and realized I had written that a bit confusingly! Thank you so much for bringing that to my attention! I’ve updated the recipe instructions to be a bit clearer, I hope! 🙂 xo
Pam Mark says
Will condensed milk work as a substitute for the milk?
Jim McConnell says
It could use some chicken.