The Cozy Cookbook is here! 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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- Chicken Divan
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- Chicken Tetrazzini
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- Creamy Chicken Stew
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- Crock Pot Chicken and Stuffing
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- Chicken Broccoli Rice Casserole
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- Chicken Noodle Casserole
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Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
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!
Recipe is perfect as is. So much better than canned soup. I will definitely make again when a recipe calls for cream of chicken soup. Thank you !
Hi Pam!! I’m so happy that you found your new method of adding cream of chicken soup to recipes!! 🙂 This has definitely been a game changer for me as well, thank you so much for the review!! -Stephanie
Made this recipe and it didn’t take much time or effort and it’s exactly what I needed. Thank you.
You’re very welcome Lois, thanks so much for taking the time to leave a review!💖
Great alternative to canned cream of chicken soup! It was easy to make and tasted great in my green bean souper chicken casserole!
I’m so happy to hear that Debbi! Sounds like a yummy casserole😋 Thanks so much for taking the time to leave a comment!💖
How many “cans” does this make,
1 batch= two (10.5 oz.) cans of soup, each can is about 1 + 1/4 cups.
I despise the can cream of chicken. This is delicious and worth the work to make it. I sometimes make couple and freeze it for future use.
I highly recommend using this recipe.
I’m so happy you liked it Ruth! I pretty much never use canned soups at this point. Thanks so much for the great review!😃
Just made this and I’m SO HAPPY WITH IT! I am NOT a cook, but needed to make squash casserole. I had everything – especially plenty of fresh squash from the garden – except the cream of chicken. Since I’ve been binging the early seasons of Master Chef Canada recently, I have felt ambitious! Feeling confident my family will notice the difference! Also, southern cooking includes so much canned this and canned that. I am hoping to find more of these little healthier tricks!
Great job Trina I’m so happy you nailed it! I love Master Chef… fun fact, I was actually supposed to be on this current season! I bailed out kinda last minute because I’d miss my daughter too much 😢. Thanks so much for taking the time to leave a review!💖
Oh my word, Stephanie!!! Congratulations for being selected! I bet it’s a HUGE commitment and I know it was tough telling them you couldn’t go. If you ever try again, please let me know!
Thank you Trina!! It was definitely a hard decision to make!! If I ever have the opportunity again I will definitely let you know! 😉
So much better than store-bought! Added a little more garlic and salt so perfect!
I’m so happy that you love it Keshia! I agree, you can’t go back to store-bought after this! 🙂 Thank you so much for taking the time to leave a review!! -Stephanie
I’ve been working out how I would make a substitute for the canned stuff and look forward to trying this. However, I began using the cream chicken with herbs and it stepped up the flavor of things. What herbs would you recommend to add to this recipe?
Hi Linda, if you plan on using this for other recipes (casseroles, etc.), it may be best to leave it as-is? But if you would prefer to add seasonings, I’m a big fan of using dried parsley, oregano, and basil. Maybe start with 1/2 teaspoon of each and then you can increase from there if preferred!
I normally use canned cream of chicken soup in my chicken and dumplings recipe but my friend said she prefers homemade cream of chicken soup rather than canned. So I found your recipe and it is absolutely fantastic!!!!! Very easy to prepare and so delicious! No more canned soup for me!!!! You can thank my picky friend lol! Thanks for sharing!
Hey Debi!!! I am soo happy that you can kiss the can goodbye now!! WAHOO! You made my day, thank your picky friend for me! Thank you for taking the time to leave a review as well, I really appreciate it!! -Stephanie
Delicious AND if you make it with Lactaid whole or 2% milk – those of us who are lactose intolerant can enjoy!! Thank you, I make and use this all the time.
Hi Ann! I’m so happy that you enjoyed this recipe, and I truly enjoy appreciate you sharing the lactose tips for others! Thank you!!!!
Delicious, best ever. I never knew it could be so easy. Thanks
You’re very welcome! I’m so happy you liked it, thanks so much for taking the time to leave a review!💖