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
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!
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.
So easy, and tastes just like the canned, without all of the harmful junk added in! I will be using this indefinitely. Thank you!
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.
Delicious and easy to make! This is my go to recipe for my chicken pot pies.
Thanks, Alisha!
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!
Thanks, Sam!
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!
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
Great recipe! It turned out wonderful.
Thanks, Kate. So glad you enjoyed it.
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.
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!
I made this recipe it was very good everyone loved it!