Cream of chicken soup is a super thick, creamy soup made with chicken broth, milk (or cream), several simple seasonings, and flour roux. It’s popularly sold in cans as a condensed soup (labeled condensed cream of chicken soup, though they’re both the same thing!). And it’s used within casseroles, stews, and soups. However, if you’ve discovered none in your pantry, don’t worry! This delicious homemade cream of chicken soup recipe makes for the perfect homemade substitute! It requires practically just a handful of inexpensive, pantry-friendly ingredients. And it is ready in just 25 minutes with a super simple process. Plus, by making cream of chicken soup yourself, you can control the sodium levels and seasonings and avoid unnecessary preservatives. It’s more cost-effective and tastes so much better, too. As simple as the recipe is, it yields a super creamy, full-bodied flavor (with none of that “processed” aftertaste!) and a creamy, velvety texture – ready to make all your favorite comfort food dishes. Bonus, it’s make-ahead and freezer friendly, too! You might also enjoy my cream of mushroom soup or cream of asparagus soup.
Cream of Chicken Soup Ingredients
Chicken broth: For delicious, wonderfully full-bodied flavor, combine rich store-bought or homemade chicken broth (regular or reduced sodium) and chicken bouillon. The roux: I use a classic roux of butter (unsalted) and all-purpose flour to thicken the soup. To make gluten-free cream of chicken soup, use an all-purpose gluten-free flour blend (like King Arthur’s or Bob’s Red Mill). Milk: For the creamiest results, use whole/full-fat milk. If preferred, you can use dairy-free milk, though the flavor will vary slightly. Make sure it’s room temperature when using it. Seasonings: This easy cream of chicken soup relies on a simple but flavor-packed combination of spices: Garlic powder, Onion powder, Salt, Black pepper, Celery seed powder (optional).
You could optionally add a pinch of dried parsley if preferred, too.
How to Make Cream of Chicken Soup
First, if the milk isn’t already at room temperature, gently use a microwave to warm it. Meanwhile, melt butter in a large saucepan over medium heat until it foams (about 3 minutes). Add the flour in increments and whisk constantly to avoid lumps. It should have the consistency of wet sand (this can take 3-5 minutes). Then remove it from the heat. Slowly pour in 1/3 of the chicken broth and whisk well. Repeat with another 1/3 of the broth, then finally add the remaining broth along with the bouillon, spices, and milk, and whisk continuously. Return the pan to the stove over medium-high heat and simmer, constantly whisking, until the soup becomes very thick. Immediately remove the soup from the heat. It will continue to thicken as it stands. Taste and adjust any of the seasonings now, too. Optionally, use an immersion blender or pass the soup through a fine-mesh sieve for super-smooth soup similar to canned condensed chicken soup. Enjoy!
What Can I Make with Cream of Chicken Soup?
You can use this homemade soup as a direct substitute for canned condensed cream of chicken soup in dishes like:
A million-dollar chicken casserole, Other creamy chicken casseroles, Chicken and rice casserole, Chicken noodle casserole, Creamy chicken stew, Chicken tetrazzini, A creamy pot pie, Sausage gravy.
Chef’s Tip: each 10.5oz/295 grams can/tin is about 1 ¼ cups of the soup. Can you eat cream of chicken as a soup? Yes! You could thin it out with some broth, add veggies (onion, celery, carrot, potato), and optionally stir in some shredded cooked chicken. In this way, you can turn it into a simple but delicious creamy chicken soup.
Storage Instructions
Once cooked and cooled, transfer the homemade cream of chicken soup to airtight containers (I do so in can-sized portions of 1 ¼ cups). Store in the refrigerator for up to a week.
Can You Freeze Cream of Chicken Soup?
Yes, this soup is freezer-friendly. First, transfer it in portions of 1 ¼ cups (i.e., 10.5oz/295g cans worth) to freezer-safe containers (with a little headspace) or freezer bags (flatten and squeeze out excess air). Then you can freeze it for up to four months. Allow it to thaw in the refrigerator before reheating, or speed up the process by placing the bag/container in a bowl of hot water. If it’s separated, blend it for a few seconds until it comes together.
More Soup Recipes
Easy Chicken Rice Soup Instant Pot Vegetable Soup Homemade Beef Broth French Onion Soup Creamy Roasted Garlic Potato Soup
If you try this homemade cream of chicken soup recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
