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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.

Condensed Cream of Chicken Soup - image of clear glass jar filled with  homemade condensed cream of chicken soup on a marble countertop. // addapinch.com
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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

Condensed Cream of Chicken Soup Recipe - a grouping of ingredients in glass bowls used to make homemade condensed cream of chicken soup.  Milk, flour, chicken stock, and seasonings. // addapinch.com

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.
Condensed cream of chicken soup in a saucepan with a wooden spoon. // addapinch.com

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!

5 from 15 votes

Homemade Cream of Chicken Soup Recipe

Soup and Stew 20 mins

Condensed Cream of Chicken Soup - clear glass jar filled with homemade condensed cream of chicken soup. // addapinch.com
Prep Time 5 mins
Cook Time 15 mins
Servings 4 cups
Course Soup
Cuisine American
Author Robyn Stone | Add a Pinch
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!

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!
⭐️⭐️⭐️⭐️⭐️

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Enjoy!
Robyn xo

Make-ahead Recipes

Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review




Comments

  1. 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!

    1. 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!

  2. 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?

    1. 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.

  3. 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!

    1. 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!

  4. This is so nice to have. I hope you will be having recipes that will link back to this.
    Thank you Robyn!! Pinning it!!

    1. 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

  5. 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!

    1. 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!

    2. 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. ☺

  6. 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!

  7. 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!

  8. 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?

    1. 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

    1. 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!

  9. 5 stars
    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!

    1. Wonderful to hear that, Julie! I love the fresh flavor of homemade, don’t you?! Thanks so much for sharing this with me! xo

  10. 5 stars
    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!

  11. 5 stars
    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!

    1. 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.

  12. 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.?

  13. 5 stars
    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!

    1. 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

  14. 5 stars
    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! 

    1. 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!

  15. 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!

    1. Joan, you can eat this as a cream of chicken soup or use it as a substitute for the canned soup. Hope you enjoy!

  16. 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

    1. 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.

  17. 5 stars
    I used this recipe at my first attempt at homemade cream of chicken soup using the roux method. I was a little intimidated by the fancy word, but gave it a shot. Thankfully, it turned out really well! I used it in a chicken casserole. It came out great and gave the casserole a great flavor! I had some of the soup leftover which I ate on its own, and I loved it as well! I’m definitely saving this recipe! Thanks for sharing!

    1. I’m so glad this recipe worked so well for you, Mary-Margaret. I use it in so many of my recipes now instead of the canned soup. Thanks. xo

  18. Love this. It’s so easy and flavorful. It is my go to for cream soup base. I made cream of mushroom soup this morning….just sautéed up mushrooms in bacon grease and added to your soup recipe and topped with green onions. Thank you!

  19. i just made this, roux style. Very delicious. Added a few pieces of canned chicken. I did have to thicken it more in the end. But very tasty.

  20. 5 stars
    So easy, and tastes just like the canned, without all of the harmful junk added in! I will be using this indefinitely. Thank you!

  21. Two questions. Often canned soups are diluted with milk in recipes. Should this be? An earlier comment never received a direct comment. Also, in one place you say this will last a week in the fridge; in another, two. Which is it? I use canned soups often, but don’t often have them on hand. Thank you!

    1. Michael, I don’t dilute this soup. In the section, How to Use as a Canned Condensed Cream of Chicken Substitute, I state that 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 will last in the refrigerator for one week. Thanks for catching that.

    1. Pam, I have never tried canning this soup so I can’t tell you how it would turn out.

  22. My daughter printed the recipes for me. She printed 1. Homemade Cream of Chicken Soup Recipe. 2. Cream of Chicken Soup Recipe. I have made the first one. Which was ok. The second one looks like it is similar, but I think it is just a recipe for making your own soup. The first one does not have chicken bouillon included, the rest of the recipe has the same ingredients, but different amounts. I made my own chicken broth first, then added recipe #1. Are they both the same but different in amounts? I’m really confused.

    1. Linda, I think you have one of my recipes and one from someone else. I don’t have a recipe that includes chicken bouillon.

  23. This is similar to what my mother used to make and she did not write the recipe down. I am so glad I found yours and will try it out.

    1. Kay, I hope you enjoy the soup. I’m happy it brought back good memories of your mother.

  24. 5 stars
    I just finished making your cream of chicken soup recipe for your chicken and rice casserole and it is delicious! My husband came in the kitchen when I was done and tasted it and loved it. I love home recipes for soups and sauces, much better than canned, plus you it doesn’t have a bunch of added ingredients that are not healthy. Thank You for a great recipe.

    1. Thanks, Patty. I want to know what is in my food that I eat and serve my family, too. So thankful you and your husband both liked this soup recipe.

  25. 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

    1. Christine, I have never tried canning this soup so I can’t tell you how it would turn out.

  26. 5 stars
    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.

    1. 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!