This homemade Cream of Chicken Soup recipe is an easy substitute for condensed soup and adds comforting home cooked flavor to your favorite casseroles and soups. It’s also freezer-friendly and easy to make!
Be sure to try my homemade condensed cream of mushroom soup next!
Cream of Chicken Soup
I literally stood in my kitchen with an open can of condensed Cream of Chicken Soup, and a pot of this homemade version, and took a spoon to each one to perform a very serious taste-test to compare the two.
All of a sudden, I was hyper-aware as to how processed it tasted from a can compared to the soothing and comforting homemade version.
Since this recipe is freezer-friendly and can be easily stored in can-sized portions, I think we should all try to take our cooking to the next level by making our favorite casseroles and soups with this Cream of Chicken Soup recipe whenever we “can”. 😂
(That was terrible, and I’m sorry.)
How to Make it
See recipe card below this post for ingredient quantities and full instructions.
Melt butter in a saucepan over medium heat. Let it fully melt and begin to foam. This allows the water in the butter to cook off which will create a smoother consistency.
Gradually sprinkle in the flour and whisk continuously for 3-5 minutes to cook off the raw flour taste. It will become the consistency of wet sand.
Remove from heat. Add 1/3 of the chicken broth, whisk well. Whisk in 1/3 more, until combined. Finally, whisk in the rest. Temper the milk by microwaving it for 45 seconds, slowly add it to the saucepan and whisk to combine.
Add the seasonings. Add to medium-high heat to thicken it back up.
Whisk continuously as it increases in temperature and reaches near-boiling point. It will become very thick. Remove from heat immediately once it’s thickened. It will thicken even more as it sits.
PRO TIP: Run the mixture through a fine mesh strainer to make it super smooth, just like a can of condensed soup.
This strainer is also a perfect tool for making homemade chicken stock, or to run oil through if you want to reuse it after making a batch of fried chicken or french fries. It’s a great investment in the kitchen.
Using as a Substitute for Condensed Soup
- This recipe serves as a direct substitute for canned Cream of Chicken soup.
- 1 batch= two (10.5 oz.) cans of soup, each can is about 1 + 1/4 cups.
- I recommend storing these in freezable soup containers.
Using as a Base for Homemade Soup
My Homemade Chicken Stew recipe is a perfect way to put this recipe to use, as it uses a can of Cream of Chicken Soup as a base. It’s also Stove Top, Crock Pot, and Instant Pot friendly. (Check out the reviews, it’s one of the most popular recipes on the blog!)
Storage
- Store in an airtight container and refrigerate for up to 1 week or freeze for up to 4 months.
Recipes That Use Cream of Chicken Soup
See my complete collection here.
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Tried This Recipe?
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Cream of Chicken Soup Recipe
Ingredients
- 4 Tablespoons Butter
- ½ cup + 2 Tablespoons Flour
- 2 cups Chicken Broth
- 1 chicken bouillon cube, or 1 teaspoon Better Than Bouillon. (Optional- see notes.)
- 1 cup milk, preferably whole but any kind works
- 1/3 teaspoon celery salt
- 1/3 teaspoon onion powder
- 1/3 teaspoon garlic powder
- 1/3 teaspoon salt
- 1/3 teaspoon pepper
Instructions
- Note: It’s important to whisk continuously throughout this process to ensure the smoothest possible consistency.
- Temper the milk by microwaving it for 45 seconds. This prevents curdling but also prevents lumps from forming when it’s added. Set aside.
- Melt the butter in a saucepan over medium heat. Let it fully melt and wait until it starts to foam, about 3 minutes.
- Gradually add the flour, whisk continuously for 3-5 minutes, until it’s the consistency of wet sand. Remove from heat.
- Add 1/3 of the chicken broth and whisk well. Add 1/3 more, whisk well.
- Add the remaining chicken broth, chicken bouillon, warm milk, and seasonings, whisk continuously.
- Return to heat and bring to a near boil. Continue to whisk until it begins to get very thick. Immediately remove from heat.
- Soup will continue to thicken upon standing.
- If possible, run the mixture through a fine mesh strainer for a super-smooth consistency.
- Use as a direct substitute for condensed cream of chicken soup, this recipe makes enough for two (10.5 oz.) cans.
Notes
Reducing Sodium: You can use unsalted butter and reduced sodium chicken broth and bouillon to lower the salt content. You can also refrain from adding salt as a seasoning.
Storage:
- Refrigerate for up to 1 week or freeze for up to 4 months. Mixture may separate slightly once reheated but whisking will correct that.
- I recommend storing these in freezable soup containers.
- This soup cannot be canned as it contains dairy.
Be sure to try my homemade condensed cream of mushroom soup next!
I made a few minor adjustments and the result was wonderful. I added the dried seasoning to the butter so it brought out the flavor even more. I used ground celery seed in lieu of celery salt (to control the saltiness). I then proceeded to add flour as directed and the broth, but omitted the bouillon cube. I finished by using the broth to temper the milk and finally added the milk into the soup. I think part of the reason it was amazing, was I used my homemade broth — which is more correctly an aspic. I used this base to create my home made cream of chicken soup and my husband said it was the best I’ve made to date! Thank you.
I’m so happy that you loved it Jeanne!! Thank you for sharing your process! ❤️
I even used gluten free flour and it worked wonderfully.
Excellent!! I’m so happy to hear that Kristi, thank you so much for sharing!! ❤️🙌🏻
Trying to find gluten free recipes. Can I use gluten free flour in this recipe?
Yes, many have done that with success! ❤️
This is a great recipe, I’m so glad I found! One small issue I had was after I refrigerated it overnight, the next day it was very lumpy and extra thick. I had to add some water. Any ideas on why the lumps?
Hi Lesley! It thickens more upon standing, but lumps shouldn’t appear that weren’t there originally. Maybe they were just more noticeable? Running it through a fine mesh strainer after cooking it will remove any lumps.
Just made this for a chicken casserole recipe that called for canned cream of chicken soup. OMG. It’s fantastic. Used Knorr boullion cube and didn’t need to use salt. Tasted great and so much healthier. Thank you
I am so happy that this came in handy for you Sally! Excellent! Thank you so much for taking the time to leave a review!! -Stephanie 🙂
Sounds delicious! My question is about the calorie count. Are the 434 calories for the whole recipe or 1/2? It says makes 2 cans (10.5oz each). Thank you.
Hi Lori! The nutritional information is for 1/2 batch (or 1 “can”) : )
how to measure 1/3 of a teaspoon
It’s just under 1/2 teaspoon or a generous 1/4 teaspoon.
This is now an essential item in my kitchen. The difference between homemade and store bought is huge. It’s quick, easy, and delicious. Thanks !
I am soooo happy to hear that Dennis, thank you so much!!
Can lactose free milk be used?
People have uses unsweetened coconut milk with success 🙂