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.

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

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

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

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

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.

Can You Make Ahead Homemade Cream of Chicken Soup?

This soup can be stored in an airtight container in the refrigerator for up to one week.

Can You Freeze Homemade Cream of Chicken Soup?

Yes! To freeze, allow the soup to cool completely and then store in a freezer-safe container for up to 2 months.

To use, 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 on 50% at 20-second intervals, stirring between each interval.

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!

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

Homemade Cream of Chicken Soup Recipe

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.
5 from 10 votes

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Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course Soup
Cuisine American
Author: Robyn Stone | Add a Pinch

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 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

Store in an airtight container in the refrigerator for 1 week or the freezer for up to 2 months.
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Enjoy!
Robyn xo

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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57 Comments Leave a comment or review

  1. 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.?

  2. 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

  3. 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!

  4. 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!

  5. 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.

  6. 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

  7. 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!

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