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
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 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
disregard my comment… maybe I simmered at too high of a heat and that’s why my yield was so much less!
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.?
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.
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!
So glad you gave this a try and that you enjoy it, Denny! 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
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!
Is the canned cream of chicken soup with or without milk or water added?
It could use some chicken.