Homemade Cream of Chicken Soup
Skip the canned cream of chicken soup and make this delicious homemade version instead. This super easy recipe has the most incredible flavor and creamy texture.
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Cream of Chicken Recipe
Around the holidays, it seems like every recipe uses some type of "cream of" soup. Whether it's green bean casserole with cream of mushroom, or another cozy recipe, there's always a need for creamy soup bases like cream of chicken.
But did you know that cream of chicken can be eaten all on it's own too? Sure, from a can it probably doesn't taste that great as a meal. But this homemade version is one of the most cozy and creamy soups you will ever taste!
It's lightyears ahead of canned condensed soup in every category — flavor, texture, ingredients, and more. This homemade cream of chicken soup recipe is just perfect! It is a much better alternative to the canned stuff and can be used in so many different ways.
So if you want to make your own homemade version of a classic, staple ingredient then let's get started. You'll be shocked at how easy it really is to make cream of chicken soup from scratch!
Why You'll Love this Recipe
Once you taste homemade cream of chicken soup, you won't want to use anything else:
- Make this cream of chicken soup in just 20 minutes. There's truly no reason you'll have to use the canned version! It really won't add much prep time in the kitchen to make your own and the flavors will be so much better.
- No more weird ingredients! This homemade soup is made with basic ingredients that you can find in your pantry and refrigerator. Skip the artificial flavors and preservatives in a can of cream of chicken soup and eat real food ingredients instead.
- This is a versatile ingredients in many different recipes, from your favorite casseroles to yummy dinners. Use it as a swap in any recipe that calls for cream of chicken soup.
Ingredients
These simple ingredients are all that you need to make homemade cream of chicken soup:
- unsalted butter
- all-purpose flour
- salt
- black pepper
- garlic powder
- onion powder
- chicken broth
- 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.
Substitutions and Variations
For the most creamy results, use whole milk. But 2% milk will work in it's place!
If you only have salted butter on hand, you can use it. Just reduce or omit the salt that the recipe calls for.
Add diced carrots, celery, and peas for a hearty, veggie-filled soup. Just saute the veggies in the butter before adding the flour to create a roux. You can also add protein like cooked shredded chicken.
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.
Instructions
Follow these simple steps to make the most creamy soup in just minutes and then use it in any of your favorite dishes:
Melt the butter in a medium saucepan over medium heat. Then stir in the all purpose flour and cook for 1-2 minutes, stirring constantly to form a roux.
Add the garlic powder, onion powder, salt, and pepper and stir again.
Gradually whisk in the chicken broth and milk, whisking continuously until smooth.
Bring the mixture to a simmer, cooking until it thickens. Remove from heat and serve!
How to Store Cream of Chicken
Allow cream of chicken soup to cool and then transfer to an airtight container. Store in the fridge for up to 3 days. You can also freeze this soup for 2-3 months. Allow to thaw before reheating.
When you reheat this soup, it may be a little to thick. Just add a splash of broth or milk to thin it out as you reheat.
How to Use Cream of Chicken Soup
This soup also works perfectly as an easy substitute in recipes that call for condensed cream of chicken soup. You can use it in place of cream of mushroom and cream of celery soup too.
There are loads of different holiday recipes that call for a creamy soup like cream of chicken. But you can also use it in dishes like chicken broccoli orzo casserole. You can even toss it into things like loaded baked potato soup for extra creaminess.
Turn it into a pasta sauce and serve over noodles with pan seared chicken thighs for an easy dinner. Use it for a chicken wild rice casserole too! It's also perfect to make a classic tater tot casserole.
Tips for Success
These helpful tips will make cream of chicken extra delicious:
- You can add 1 chicken bouillon cube to the mix for a more concentrated chicken flavor taste like the one you get from the canned version.
- This soup works perfectly as a substitute in recipes that call for condensed cream of chicken soup.
- In order to easily pour the soup into a container, transfer it while it's still hot and hasn't gotten super thick. This great recipe makes the equivalent of two cans of soup. I like to divide into two containers so that I can portion out a can of soup per jar.
FAQ
Yes! This homemade cream of chicken soup is a lovely cozy meal for a cold evening. You may need to thin it out with a bit more chicken broth to make it a better consistency for eating on its own.
It is not recommended to can this recipe since it contains dairy. However, it will store well in the fridge or freezer.
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Cream of Chicken Soup
Equipment
Ingredients
- ¼ cup unsalted butter
- ⅓ cup all-purpose flour see note
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 cup chicken broth more for a thinner consistency
- 1 cup milk
Instructions
- Melt the butter in a medium saucepan over medium heat.
- Stir in the flour and cook for 1-2 minutes, stirring constantly to form a roux.
- Add the garlic powder, onion powder, salt, and pepper.
- Gradually whisk in the chicken broth and milk, whisking until smooth.
- Bring the mixture to a simmer, cooking until it thickens (about 5-7 minutes).
Notes
Nutrition
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