Robyn Stone
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, from my family’s favorite chicken and rice casserole, my Grandmother’s famous cornbread dressing and in 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 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.
How to Make Homemade Cream of Chicken Soup
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 a good quality organic chicken stock of your choice. 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 milk, 2% milk, but if making for someone who is dairy sensitive, I will use a dairy-free milk for them.
- Seasonings – You can adjust the seasonings to your personal preference. I like to add salt, pepper, garlic power, and onion powder.
How to Use Homemade Cream of Chicken Soup (Quick and Easy Method)
- 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.
How to Make Homemade Cream of Chicken Soup Recipe (Roux Method)
If making using this method, you will need 3 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, whisking frequently, until the cream of chicken soup has thickened.
How to Store Homemade 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 up to 2 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.
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.
Here’s my homemade cream of chicken soup recipe. I think you’ll love it!
Homemade Cream of Chicken Soup Recipe
Ingredients
Roux Method
- 3 tablespoons butter
- 1/4 cup all-purpose flour (divided), regular, whole-wheat, or gluten-free
- 3 cups (24 ounces) chicken stock 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 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
Enjoy!
Robyn xo
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!
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!
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?
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.
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!
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!
This is so nice to have. I hope you will be having recipes that will link back to this.
Thank you Robyn!! Pinning it!!
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
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!
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!
I just made the chicken and rice casserole (with a lot of tweaks, since I have very limited ingredients on hand). I used almond flour and a can of coconut cream with a few ounces of water. Normally, the cream gets diluted with the same amount of water when subbing for a milk (i.e., 1 part canned coconut cream & 1 part water), but I was in a hurry & my can was stubborn. Gluten and dairy free. ☺
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!
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!
This is great! I love a homemade version of a cooking staple!
Looks outstanding and nicely rich and creamy!
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?
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
Will condensed milk work as a substitute for the milk?
It could use some chicken.
Is the canned cream of chicken soup with or without milk or water added?
I have everything but the whole milk. Can I use 2 percent, and maybe just add more butter or flour?
It should work fine, Steph, but I’ve not made it with 2 percent. You shouldn’t have to add more of the other ingredients. Thanks!
This recipe is outstanding. I will never again buy a can of cream of chicken soup. I made this recipe and used it for a sauce for chicken cutlets tonight. Everyone loved it.
I am actually going to take the other 2 cups in my lunch tomorrow. It is just that good!
Wonderful to hear that, Julie! I love the fresh flavor of homemade, don’t you?! Thanks so much for sharing this with me! xo
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 and not be afraid someone will get sick!
So glad you gave this a try and that you enjoy it, Denny! Thanks!
I used chicken broth, not chicken stock. Could this have delayed the thickening of my soup? I simmered and stirred for 45 min. (on low heat) to get a slight thickening. I love the taste! Do you have a video for making this soup? It may help if I saw how thick it should get after 15 min. of cooking. Maybe I’m comparing to that blob that comes in the can.
Thank you for sharing your gift of cooking!
Hi Laura,
I’m so glad you liked the cream of chicken soup! I am planning to make a video to show cooking it sometime soon.
It should not make a difference about the broth vs. the stock. You are right about the low heat – you don’t want the soup to cook at boiling, you will want it to simmer over low heat.
This recipe won’t be as thick as the canned version. But as it cools, it will thicken a bit more.
Hi, I’m trying your southern cornbread dressing recipe so I’ve made this one to go into it. The notes say that it makes 4 cups but after I made it I got about 2.5 cups. The dressing recipe calls for 4 cups.. should I make more to get to 4 or will this amount be okay for the dressing since it calls for 4 cups of this soup linked to this recipe which says it yields 4 cups.?
disregard my comment… maybe I simmered at too high of a heat and that’s why my yield was so much less!
I used your recipe for cornbread dressing this Thanksgiving. A BIG hit! So moist and seasoned just right. Thank you!! The chicken soup recipe was a very important ingredient and I used cream. I will make your broccoli cheese soup recipe and cheddar biscuits for some close lady friends lunch soon. THANK YOU!
Aww, thanks so much Linda! I’m glad you enjoyed the dressing and this soup! I am excited you are trying the other recipes too. I’m thrilled to have you here and hope that you find many recipes you enjoy! Thanks! xo
This is so beautiful! I made this today, I’m having trouble swallowing food at the minute so this was delightful! I am looking for advice though, hopefully you can tell me what I done wrong! I followed your steps but after I cooked it the flower was lumpy in the soup 😔 it was still delicious though but how can I avoid this next time? Do I need to sieve the flower in? Thankyou again for this!
Hi Soph,
I’m so glad you made this and enjoyed it! As far as the lumps, make sure to whisk your flour into the butter until thoroughly mixed and smooth. I just keep whisking as my soup cooks to make sure it remains smooth all the time it is cooking. Thanks!
I made this recipe it was very good everyone loved it!
I don’t see any chicken or vegetables in this soup. Is it strictly a substitute for using the canned version in many different recipes?
Thanks!
Joan, you can eat this as a cream of chicken soup or use it as a substitute for the canned soup. Hope you enjoy!
Hi Robyn, I just love you for this recipe. I have been placed on a very restrictive eating for the rest of my life and cannot have anything fatty, spicy or acidic. So your quick recipe for the soup made me so happy. I cannot put the black pepper but will put some poultry seasoning. Do you think this will work well with skim milk or fat free evaporated milk? I hope so. Thank you so much dearheart….. Many hugs. Claudia
Claudia, you can use skim milk or fat free evaporated milk in this soup. I hope you enjoy the soup and can find many more recipes you can adapt to meet your dietary needs. Thanks.