Homemade Cream of Chicken Soup Recipe
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This Homemade Cream of Chicken Soup recipe makes a delicious substitute for condensed soup! Easy to make with just a few ingredients, it adds rich flavor to casseroles and more, and is freezer-friendly!
Looking for more homemade pantry staples and kitchen basics? Learn how to make your own buttermilk substitute, homemade sweetened condensed milk, and Stone House Seasoning. I also love making my own spice blends, like homemade taco seasoning and apple pie spice, so I know exactly what ingredients are in them. Besides the fact that they taste so much fresher and more delicious, there are no preservatives, artificial flavorings, or odd ingredients when you make your own from scratch!
Homemade Cream of Chicken Soup Recipe
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 and more!
This recipe is incredibly simple to make, yet the flavor it adds is so rich and delicious that you’ll want to make your own homemade version from now on, too! 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. And since this soup recipe is made from just three simple ingredients and a few seasonings I have on hand, I am happy to spend a few minutes making it from scratch!
Table of Contents
Why We Love This Recipe?
- Simple ingredients. This homemade condensed cream of chicken soup recipe is made of 3 simple ingredients and 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
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
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.
Step-by-Step Instructions
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, continually stirring 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.
Recipe Tip
- Use 2 cups of this homemade recipe as a substitute for recipes that generally call for one can of condensed cream of chicken soup.
- You can use this homemade soup in any recipe that calls for condensed cream of chicken soup.
Storage Tips
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.
Frequently Asked Questions
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! Pair with a chunk of bread or your favorite crackers, and enjoy!
This recipe yields 4 cups (32 ounces) of homemade cream of chicken soup.
More Favorite Soup and Stew Recipes
Slow Cooker Chicken and Dumplings
The BEST Chicken Tortilla 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 kosher salt
- 1/2 teaspoon ground 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 kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon onion powder, 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
How to Use as a Substitute for Canned Condensed Cream of Chicken Soup
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- Use 2 cups of this homemade recipe as a substitute for recipes that generally call for one can of condensed cream of chicken soup.
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- You can use this homemade soup in any recipe that calls for condensed cream of chicken soup.
Storage Tips
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.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
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?
Looks outstanding and nicely rich and creamy!
This is great! I love a homemade version of a cooking staple!
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!
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!
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. ☺
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
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!
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.
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!