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This Homemade Cream of Chicken Soup recipe makes an easy substitute for condensed soup and is essential in many casseroles and soups. This is a quick and easy recipe that is also freezer-friendly!
Looking for more pantry staples? Learn how to make your own buttermilk substitute, homemade sweetened condensed milk, and Stone House Seasoning.
There are so many family favorite recipes that call for cream of chicken soup, from my family’s favorite chicken and rice casserole, my Grandmother’s famous cornbread dressing, and our favorite chicken pot pie! YUM!
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 is in the food I prepare for my family. Realistically, I like being able to whip up a batch myself with just a few simple ingredients I always have on hand.
Why We Love This Recipe?
- Simple ingredients. This homemade condensed cream of chicken soup recipe is made of 3 simple ingredients along with seasonings that I keep on hand in my pantry and refrigerator. There are no preservatives, flavorings, or other things added!
- Easy recipe. I provide you with two easy options for making this essential recipe – one is a traditional roux method, while the other is a bit quicker and ready in just 15 minutes.
- Make ahead and freezer friendly. Even though it is quick and easy to make, this cream of chicken soup is great to keep on hand for quick meals! It stores great in the refrigerator or the freezer, so you are always ready.
How to Make Homemade Cream of Chicken Soup
Ingredients Needed:
You’ll only need a few refrigerator and pantry staple ingredients for this recipe.
- Chicken stock – You can use my favorite homemade chicken stock recipe or good-quality store-bought chicken stock. You’ll need 3 cups (24 ounces).
- Flour – You can use your favorite all-purpose flour. Whole-wheat and gluten-free also work well.
- Milk – You can use your favorite milk or dairy-free milk. I like to use whole or 2% milk, but if making for someone who is dairy sensitive, I will use dairy-free milk for them.
- Seasonings – You can adjust the seasonings to your personal preference. I like to add salt, pepper, garlic powder, and onion powder. But you can control the amount of salt in the recipe, as well as the other seasonings.
Quick and Easy Method
Time: About 15 minutes
- Bring chicken stock to boil in a large saucepan or Dutch oven set over medium-high heat.
- Whisk together flour and milk until the flour has completely dissolved into the milk. Slowly pour the flour mixture into the boiling chicken stock, whisking constantly. Continue to cook until the cream of chicken soup has thickened, being sure to continually stir to keep the soup smooth and creamy.
- Remove from the heat and stir in any seasonings.
Roux Method
Time: About 30 minutes
If making using this method, you will need three tablespoons of butter in addition to the ingredients above.
- Melt butter in a large saucepan or Dutch oven set over low heat. Whisk in half the flour until smooth and cook until the flour has turned a sandy brown color. Whisk in the remaining flour until well combined.
- Whisk in the chicken stock and milk, 1 cup at a time, whisking until smooth.
- Simmer, frequently whisking, until the soup has thickened.
How to Use as a Canned Condensed Cream of Chicken Substitute
You can use this homemade soup in any recipe that calls for condensed cream of chicken soup.
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.
How to Store and Freeze Cream of Chicken Soup
To store: This soup can be stored in an airtight container in the refrigerator for up to one week.
To freeze: Allow the soup to cool completely and then store it in a freezer-safe container for up to 2 months.
To use from frozen: remove from the freezer and allow to thaw in the refrigerator overnight. Then, allow to reach room temperature prior to using, or defrost in the microwave at 50% at 20-second intervals, stirring between each interval.
Can You Eat Cream of Chicken as a Soup?
Some people enjoy eating cream of chicken as a bowl of soup. While this recipe is made as a condensed cream of chicken soup, you can add more chicken broth, milk, or even water to make it the perfect consistency to enjoy as a bowl of soup!
Here’s my homemade cream of chicken soup recipe. I think you’ll love it!
Homemade Cream of Chicken Soup Recipe
Equipment
Ingredients
Roux Method
- 3 tablespoons butter salted or unsalted, based on preference
- 1/4 cup all-purpose flour (divided), regular, whole-wheat, or gluten-free
- 3 cups (24 ounces) chicken stock or broth homemade or store-bought
- 1 cup milk whole, half and half, cream, or favorite dairy-free milk
- 1/2 teaspoon salt
- 1/2 teaspoon ground white or black pepper
- 1/4 teaspoon onion powder optional
- 1/4 teaspoon garlic powder optional
Quick and Easy Method
- 3 cups chicken stock or broth homemade or store-bought
- 1/4 cup all-purpose flour regular, whole-wheat, or gluten-free
- 1 cup milk whole, half and half, cream, or favorite dairy-free milk
- 1/2 teaspoon salt
- 1/2 teaspoon ground black or white pepper
- 1/4 teaspoon onion power optional
- 1/4 teaspoon garlic powder optional
Instructions
Roux Method
- 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.
Quick and Easy Method
- Bring chicken stock to boil in a large saucepan set over medium-high heat.
- Whisk together the flour and milk until the flour has completely dissolved in the milk. When the chicken stock has reached a rolling boil, slowly whisk the flour mixture into the boiling chicken stock, whisking constantly. Cook until the cream of chicken soup has thickened, about 8 more minutes.
- Remove from the heat and stir in salt, pepper, onion, and garlic powder, if using.
Notes
Make Ahead Instructions
Store in an airtight container in the refrigerator for one week.Freezer Instructions
Freeze in an airtight container for up to 2 months.Denny
This was really good. I followed the recipe exactly and look forward to using the soup for your dressing at Thanksgiving. I did get a chicken from a local grocery store and shredded some and used this as a bowl of soup with a sandwich for lunch. Thanks for making my cooking taste like a professional chef cooked! With these recipes and the book, I’m now set to entertain family!
⭐️⭐️⭐️⭐️⭐️
Enjoy!
Robyn xo
We love this recipe!
I’m so glad you do, Sue. Thanks!
Do you think this could be pressure canned in larger quantity ? I would love to have it readily available for recipes. This is an amazing recipe. Thanks
Christine, I have never tried canning this soup so I can’t tell you how it would turn out.
Cannot safely pressure can recipes with flour. Freezing is best option. If you have access to a freeze-dryer (not to be confused with dehydrator), that would be a possibility for long-term storage.
Thanks so much for the information, Kirsten.
Made this soup today and was a little concerned about the taste as it was cooking as I could only smell the flour. Then adding the black pepper I’m thinking way too much. It was delicious and as I was eating thought it would make a delicious gravy over mashed potatoes. Loving this site and have many more recipes I plan to attempt. Thanks for sharing.
I love how the flavor of this cream of chicken soup comes together when you finish making it, too. I’m so glad you liked the soup, Sally, and hope you find many more recipes you love. Thanks!
Love your recipe and will recommend to others. Made it using the Roux method. Put a little spin on It.
Cooked up a couple chicken breasts in
2 1/2 tbsp of butter and seasoned with salt and pepper, garlic powder and onion salt. Once the chicken was cooked, I began my Roux, in the same pan, using your recipe. No seasoning was needed as the drippings added that extra flavor. Thank you for sharing your recipe and making it easy to follow.
Jennifer, that does sound good making the soup in the drippings from the chicken. So glad you liked the soup.