Skip the cans and make your own tasty homemade cream of chicken soup. It’s easy to make and only requires a few ingredients.
This delicious soup is also free from preservatives and additives, and even tastier. Try this addition in Creamy Chicken Enchiladas, One-Pot Creamy Chicken Pot Pie, or over rice for a quick and easy meal!
Skip the Canned Stuff!
Whether you are trying to eat more “whole foods” and staying away from processed ones, or you just plain ran out of the canned version…this cream of chicken soup is for you! Not only is it delicious, but easy to make!
This delish version only requires a handful of ingredients that you probably already have on hand. Homemade Cream of Chicken soup is great for thickening, adding flavor, and making sauces. Use it any recipe that you would use the canned version, or create your own dish of yumminess!
This soup could be use as a belly-filling meal on it’s own. This hearty and comforting creamy chicken soup will keep you cozy all night long.
Cream of Chicken Soup Ingredients
Flour: All purpose flour will work just fine, if you would like to you can use whole wheat flour or gluten-free flour.
Milk: You can use just about any type of milk as long as they aren’t flavored. For example don’t use vanilla almond milk, but if you need to use dairy alternatives that is totally fine!
Spices: This recipe calls for onion powder, garlic powder, salt, pepper, dried parsley, and a dash of paprika. Depending on what chicken broth/stock you use, you might need to decrease the amount of additional salt you add. This helps you keep the sodium of the soup in line.
Chicken: The chicken in this recipe is totally optional. If you use the right chicken broth or stock, you won’t be missing any chicken flavor, although, if you have some shredded or cubed chicken that you would like to add, it contributes some great texture.
How to Make Cream of Chicken Soup
HEAT. In a medium saucepan set over medium heat, add the butter. Once melted, add the flour and whisk to combine.
THICKEN. Cook for about 1 minute, then slowly pour in the chicken broth, whisking as it thickens. The slower the better.
WHISK. Slowly add the milk and continue whisking. Bring the mixture to a gentle boil.
SEASON & SIMMER. Add the garlic powder, salt, pepper, onion powder, parsley, paprika, and chicken(if desired). Let simmer for 6-8 minutes until thickened.
COOL. Remove from the heat and let cool. Use in recipe or store in an airtight container in the refrigerator for up to 5 days.
Get the right texture
What if it’s too thin / thick?
- If it is too thin, add in a slurry of cornstarch and water. Do this in equal parts, try 1 tablespoon of cornstarch and 1 tablespoon of water.
- If it is too thick, add in extra milk or chicken stock.
How to keep from getting lumpy? The lumps in your soup could be from flour not being properly incorporated. This can be avoided by creating a flour slurry that you add to the stock. Take your flour and start adding the milk from your recipe until it forms a slurry. Mix your flour and milk until there are no lumps. Then add this slurry to your stock as well as any extra milk.
Storing and Using
Store: Keep your soup in an airtight container in the fridge for 1-2 weeks (a mason jar works great). It is suggested that you let it come to room temperature before cooking with it, because normal store-bought stuff isn’t kept in the fridge.
Freeze: Cream of chicken soup can be frozen in an air-tight container for up to 2 months. Thaw it in the fridge, or defrost it in the microwave in 20/30 second intervals.
You can use your homemade soup in any recipes that call for a can of condensed cream of chicken soup. Cream of chicken soup is known best for being used in all kinds of comforting casseroles, hot dishes, and soups. Just keep in mind that one 10 ½ oz can is equivalent to about 1 ¼ cups.
For more chicken soup recipes, try:
- Chicken and Wild Rice Soup
- Creamy Chicken Noodle Soup
- Chicken Fajita Soup
- Italian Chicken Noodle Soup
Cream of Chicken Soup Recipe
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 1/4 cup low-sodium chicken broth
- 3/4 cup whole milk
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp onion powder
- 1/4 tsp dried parsley
- dash paprika
- 2 tbsp chicken breasts - OR thighs, finely diced, (optional)
- In a medium saucepan set over medium heat, add the butter. Once melted, add the flour and whisk to combine. Cook for about 1 minute, then slowly pour in the chicken broth, whisking as it thickens. The slower the better.
- Slowly add the milk and continue whisking. Bring the mixture to a gentle boil.
- Add the garlic powder, salt, pepper, onion powder, parsley, paprika, and chicken(if desired). Let simmer for 6-8 minutes until thickened.
- Remove from the heat and let cool. Use in recipe or store in an airtight container in the refrigerator for up to 5 days.