Homemade Cream of Chicken Soup
Homemade cream of chicken soup is my secret to richer, creamier casseroles, and it all starts with real butter and chicken broth. Use it in recipes that call for a can of condensed soup, and your family will notice the difference at the dinner table.
This post contains affiliate links.
Homemade Cream of Chicken Soup Recipe
Around the holidays, it seems like every recipe uses some type of "cream of" soup. Whether it's a green bean casserole with cream of mushroom or another holiday favorite, there's always a need for creamy soup bases like this one.
But did you know that cream of chicken can be eaten all on its own too? This recipe makes one of the most cozy and creamy soups you will ever taste!
Why You'll Love this Recipe
This cream of chicken soup recipe takes just 20 minutes to make from start to finish, and all you need is one saucepan and a whisk. It's easy to make a batch right before you start on dinner.
You'll love that it's made with simple ingredients like butter, flour, broth, and milk, plus a few seasonings from the spice cabinet. There are no artificial flavors or preservatives, just basic ingredients you can find in your pantry and refrigerator.
Best of all, you get to decide how thick it is. Keep it thick to stand in for condensed soup, or add an extra splash of broth to make it thin enough to eat by the bowlful. You can adjust the salt and seasonings to suit your family's taste too.
Ingredients
Unsalted butter and all-purpose flour cook together to make the roux that gives this soup its thick, creamy body. If you only have salted butter on hand, you can use it. Just reduce or omit the salt that the recipe calls for.
Chicken broth is where all of that chicken flavor comes from, so use a brand you like the taste of, or make a batch of homemade chicken broth. I have an easy Instant Pot chicken broth recipe that you can use!
For the creamiest results, use whole milk, but 2% milk will work in its place. If you need a dairy free option, you can use any dairy free milk.
Important note: I do NOT recommend using almond flour as a substitute for all-purpose flour. It gets gritty and you'll need cornstarch to thicken it slightly, and you'd need to reduce the amount of milk.
Variations
To make soup from this condensed cream of chicken soup, add diced carrots, celery, and peas for a hearty soup packed with veggies. Just sauté the veggies in the butter before adding the flour to create a roux. You can also add protein like shredded chicken. Then, add water or milk to thin the soup's consistency to your liking.
Make an easy cream of mushroom soup by sautéing some sliced mushrooms with the butter before making the roux. Then continue with the rest of the recipe.
How to Make Homemade Cream of Chicken Soup
This recipe is just a few simple steps, and it's a great one to try if you've never made a roux before. Keep your whisk handy, because you'll use it the whole way through.
Scroll down to the recipe card for the full step by step instructions! ⬇️
Jump to Recipe
- Start by melting the butter in a medium saucepan over medium heat.
- Sprinkle in the flour, followed by the garlic powder, onion powder, salt, and pepper.
- Whisk the mixture constantly until everything comes together into a smooth paste. That's your roux, and it's the base of the whole recipe.
- Now slowly and gradually, pour in the chicken broth, whisking as you go. Adding the liquid a little at a time is the secret to a silky soup with no lumps.
- Keep whisking until the broth is completely blended in and the mixture is smooth.
- Next, pour in the milk, whisking the whole time.
- Bring everything to a simmer and keep whisking as it thickens up.
- It's ready when it coats the back of a spoon. Remove it from the heat, and your condensed soup is ready to use!
Madison's Tips for Success:
I've tested this recipe and have successfully made it many times. Use these tips to ensure that it turns out perfectly for you, too!
- Don't rush the roux. Cooking the butter and flour together gets rid of the raw flour taste, so keep stirring until the mixture is smooth and bubbly before adding any liquid.
- For a more concentrated chicken flavor, add 1 chicken bouillon cube along with the broth. It gives you a flavor closer to the one you get from the canned version.
- Taste before you add all the salt. Store-bought chicken broth varies a lot in saltiness, especially if you're adding bouillon too. Start with less and add more at the end if it needs it.
- Transfer it while it's still hot. The soup keeps thickening as it cools, so it's much easier to pour into a container before it gets super thick.
Storing and Reheating
Once you've poured the soup into your containers, let it cool before sealing them. It will keep in an airtight container in the fridge for up to 3 days.
I like to divide the batch between two containers so each one holds about a can's worth, which makes it easy to grab exactly what a recipe needs. You can freeze this condensed soup for 2 to 3 months. Let it thaw in the fridge before reheating.
When you reheat it, it may be a little too thick. Just add a splash of broth or milk as it warms to thin it out. If it looks a little separated after thawing, give it a good whisk and it will come back together.
Cream of Chicken Soup FAQs
About 1¼ cups of this homemade version equals one standard can of condensed cream of chicken soup. Measure it out just like you would pour in a can, and it's ready to go in any recipe.
It is not recommended to can this recipe since it contains dairy. However, it will store well in the fridge or freezer.
Uses for Condensed Soup
This recipe works perfectly in any recipe that calls for a can of condensed cream of chicken soup. You can use it in place of cream of mushroom and cream of celery soup too!
It's the creamy base for so many cozy casseroles. Stir it into chicken broccoli orzo casserole for an easy dinner, or use it in chicken wild rice casserole.
It's great in potato dishes too, like these easy cheesy potatoes. I even use it on Mexican night when I make my mom's chicken enchilada casserole or these sour cream chicken enchiladas.
You can also toss it into loaded baked potato soup for extra creaminess or turn it into a pasta sauce and serve it over noodles with pan seared chicken thighs.
If you make and love this recipe, please leave a 
review below!
It means so much to me when you try my recipes, and I'd love to know how it goes. Please leave comments and questions below!
Homemade Cream of Chicken Soup
Ingredients
- ¼ cup unsalted butter
- ⅓ cup all-purpose flour see Notes
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup chicken broth or more, for a thinner consistency
- 1 cup whole milk or 2% milk (non-dairy substitutes will work)
Instructions
- Melt the ¼ cup unsalted butter in a medium saucepan over medium heat.
- Stir in ⅓ cup all-purpose flour and cook for 1-2 minutes, stirring constantly to form a roux.
- Add the ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon salt, and ½ teaspoon black pepper.
- Gradually whisk in the 1 cup chicken broth and 1 cup whole milk, whisking until smooth.
- Bring the mixture to a simmer, cooking until it thickens (about 5-7 minutes).
Equipment
Notes
Nutrition
More Pantry Staple Recipes
I'll teach you how to make simple from-scratch recipes, like seasonings, sauces, dinners and even desserts, that make cooking from home less overwhelming and more enjoyable.
My recipes have been featured on publications like South Your Mouth, Fun.com, Her Campus, Mental Floss, and the TastingTable.
Grab kid tested recipes that actually work for busy families who want wholesome meals without the stress!