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!
So delicious !! My new go to comfort food ! Thanks for sharing it….I was spooning straight out of pot….love it
I am sooo happy that you love it Lois!! WAHOOO! Thank you so much for the review!! -Stephanie
This recipe is perfect 10 out of 10! Will be making this again!
I’m so happy to hear that Wendy! Thanks for the great comments and review!💖
This recipe is amazing! Thank you for sharing!! I tried making chicken stock for the first time and it came out perfect as a gelatinous beauty! (Beginners luck 😆) My fiancé said “some sort of chicken noodle soup casserole sounds good” so I decided to try this cream of chicken recipe with my homemade chicken stock for a casserole. I am so glad I found this recipe because I am not a huge fan of casseroles that involve “[one] can of cream of….” because the flavor overpowers most casserole dishes I feel. This was excellent. Already bookmarked ❤
I’m so happy you enjoyed it Amy! Thanks much for taking the time to leave a review!
Great flavor
My husband is limited on what he can eat (unable to chew soluds) so if I want just the soup, is this ready to eat or do I need to dilute it further and how much.
Hi Bunny! I would add up to an equal amount of milk or until your desired consistency is obtained. (In other words, up to a 1:1 ratio of this condensed soup to added liquid.)
How much
Chicken
Mushrooms
Celery
Do you add to each batch?
Hi Bertha, you must have scrolled right past the recipe card to leave this comment. You’ll want to check out the recipe card (at the bottom of the post), for the ingredients and instructions. (There isn’t chicken, mushrooms, or celery in this recipe. I’m not sure if you’re leaving this question on the recipe you are asking about.)
Holy wow, Stephanie! Finally got around to making this for a pot pie and it’s amazing! Goodbye Campbells! 😀 Thanks for yet another great recipe!
I’m SO happy that it was a success Caroline, chicken pot pie is my number ONE favorite way to use this! Thank you so much for the review, you’re the BEST!! -Stephanie ❤️
I made this using butter half and half, better than bullion, corn starch, salt and pepper.
It came out so good!
Thanks
I’m so happy that you enjoyed it Jennifer, thank you so much for the review!! -Stephanie
Fantastic! Way better than canned!!
Wahooo, thanks Tracey!💖
I just made this with plant based ingredients. Thickened up with soy milk. Thank you!
Nice work Casey!🙌 Thanks for the great comments and review!