This is a super easy recipe for making your own homemade cream of chicken soup. Just four ingredients and so delicious!
Homemade Cream of Chicken Soup
Get ready to ditch the retro cans of condensed soup and make your very own cream of chicken soup at home!
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Thank you!!! This was soooo easy…easier than expected!! And the taste was delicious and free of junk chemicals!!!
Sara S
It’s Homemade Cream Of Chicken Soup!
If you’ve ever ventured down to Casserole Town, you are probably very familiar with the ingredient “cream of chicken soup.” And what that means is the goopy gloppy condensed stuff that usually comes in a can because it is magically useful in all sorts of down-home comforting casseroles, soups, and hot dishes.
To be clear, we have no problem occasionally using the canned condensed soup! It’s easy, it’s nostalgic, and it absolutely works.
But the thing is, it is SO EASY TO MAKE YOURSELF. Sure there may still be goops and glops because that is its truest wonderful form, but with very little time and with things you probably already have on hand, you can have a lovely little homemade version on hand to toss into any pan of comfort food you have cooking and you will know every single ingredient in it.
No can-mysteries here.
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What’s In Cream Of Chicken Soup
The ingredient list here is beautifully short and chances are, you don’t even have to head to the grocery store. Always a win in our book!
- chicken broth
- milk
- flour
- seasoning mix (onion powder, garlic powder, parsley, salt & pepper)
You read that correctly. That is literally it. And now you need to have an easy peasy little wholesome version at the ready. You could also certainly change up those seasonings for whatever you might be making, but that’s our fave combo.
How To Make Homemade Cream Of Chicken Soup
Making this cream of chicken business is almost as quick as the ingredient list.
- Simmer. Combine the chicken broth and 1/2 cup of the milk in a saucepan and bring it to a low boil.
- Season. While that’s coming to a boil, whisk the flour and seasonings of choice into the remaining milk until a smooth mixture forms, like a roux. Add that to the saucepan and continue to whisk over heat until everything is smooth and thick.
That’s pretty much it! The mixture will continue to thicken a bit as it cools as well so you will be all set to plonk it into any old recipe to up that decadence factor a notch or two.
How To Use Homemade Cream Of Chicken Soup
Again, this isn’t so much a soup you would eat straight up, (though you could certainly use it as a base, add some veg and chicken and more broth and whip yourself up a creamy little soup bowl), but rather as that magical little something to add into other things. Like…
- Soups: Like in this one!
- Casseroles and Other Bakes: Baked hashbrowns, mac and cheese, tater tot hotdish, YUM.
- Sauce and Gravies: Sausage gravy comes to mind!
It’s just a simple, lovely way to keep all the ingredients a little more wholesome without too many added steps. Yes please and thank you.
Storage and Freezing
This will make the equivalent of about two 14-oz. cans. Here’s how to store any extras you’re not using right away:
- Refrigerator: Store in airtight containers for up to one week.
- Freezer: Store in airtight containers for up to 3 months.
Homemade Cream Of Chicken Soup: Frequently Asked Questions
What’s in the seasoning mix for this soup?
The seasoning possibilities are really open-ended. I change the spices I use every time I make this, depending on what I’m going to use the soup for. My favorite combo is 1/2 tsp. onion powder, 1/2 tsp. garlic powder, 1/2 tsp. black pepper, 1 tsp. salt, and 1/2 tsp. parsley.
My soup got chunky and lumpy. Is that right?
The texture can get lumpy really quickly so I suggest keeping the heat as low as possible and whisking continuously for a more smooth consistency.
Do I eat this plain?
This is similar to the condensed canned soup you’d buy in the store (but homemade obviously) and so much better! It’s best used as a base for casseroles rather than enjoyed plain. Here are some ideas!
I want to make this instead of buying condensed soup at the store. How many cans is this equivalent to?
This is equivalent to two 14-oz cans!
Can you make this gluten-free?
This should work with 1:1 gluten-free flour, or a cornstarch slurry.
Can I freeze cream of chicken soup?
Yes, you can! It’ll keep in the freezer for 3-4 months in an airtight container.
Homemade Cream of Chicken Soup
- Total Time: 15 minutes
- Yield: 3 cups 1x
Description
This is a super easy recipe for making your own homemade cream of chicken soup. Just four ingredients and so delicious!
Ingredients
Units
Scale
- 2 1/2 cups chicken broth (I used 2 cans)
- 1 1/2 cups milk
- 3/4 cup flour
- 1 tablespoon seasoning mix
Instructions
- Combine the chicken broth and 1/2 cup of the milk in a large saucepan. Bring to a low boil.
- Meanwhile, in a small bowl, whisk the flour and seasonings into the remaining 1 cup milk until a smooth, thick mixture forms.
- Pour the flour and milk mixture into the saucepan with the broth mixture over low heat and stir continuously, whisking as the mixture simmers. Continue to simmer and stir/whisk until the mixture is smooth and thick, 5-10 minutes. The mixture will thicken a bit as it cools.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Keywords: homemade cream of chicken soup, cream of chicken soup, condensed cream of chicken
More Creamy Soups To Make
October 8, 2021
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
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I loved this recipes, don’t need to buy this anymore. Thank you
Wendy
This works much better if you start with the flour in saucepan and add the milk over low heat, continuously whisking. Then whisk in broth. No lumps
Hi. I noticed you said this recipe substitutes two 14oz cans yet I’m seeing the can I can get has 10,5 oz. So which is it? How much should I use for one 10,5 can? Thank you
Hi Isabel! You’ll need 20 ounces total, so 2 cans (10,5 oz each) will work!
can you actually put some shredded chicken and maybe some rice in it?
For sure, Caroline!
YES!!!!!!! This is the recipe. I love that you don’t push the seasonings either since everyone is so different. Hon you elevated my casserole and I appreciate you!!!
This was my first time making cream of chicken from scratch and is by far the best cream of chicken soup I have ever tasted. The seasoning was right on point and didn’t need to add any which surprised me. This recipe was so easy and didn’t require alot of ingredients like other recipes I have looked at. I will be making again and will never buy store bought cream of chicken again. Thanks for sharing.
Thanks for the food it was delicious I love you
Homemade cream of chicken soup was delicious & very simple to make. I added chicken & Gnocchi…..Wow!
Thanks for the recipe!
What is the packet of seasoning mix??
Will any kind of milk (fat free, whole, etc) work for cream of chicken recipe soup recipe?
Can I use turkey in this recipe? Cream of turkey soup?
How long can the cream of chicken be frozen for?
Should keep for 4-6 months!
I love this recipe, so easy and yummy, was perfect for the homemade chicken pot pie I made! Using this recipe again tonight!! Thank you 😊🤩
How did you come up with 823 mg of sodium in this
recipe.
Hi, Jimmy! Much of the sodium comes from the broth and the seasoning mix could also contain sodium, depending on the mix you pick out.
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Thank you, I truly loved your cream of chicken soup.
What ingredients are in the “seasoning mix” you list in your Cream of Chicken Soup recipe?
Onion powder, garlic powder, parsley, salt & pepper!
I like the food: chicken soup 🍲
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This is an amazing recipe. Turned out so creamy and full of flavor. I made homemade noodles, grilled chicken, veggies and topped with cheddar cheese. Wonderful. Thank you so much
This recipe sounds great. I don’t like store bought soups due to the MSG in them. Do you have any ideas as to how to make this gluten free? I’m thinking of using either cornstarch or potato starch but I’m not sure of the quantities. 1:1 in the past made the sauce too thick.
Thanks
Hi, Pam! Besides using a 1:1 gluten-free flour blend, we actually haven’t tested out other gluten-free alternatives. We’d love to hear what you test out though!
I rarely leave reviews but this was an exception. This recipe was great. I’d always used the ones that started with butter and flour but I like this method much better and I didn’t have to waste a stick of butter. Tastes great. Thanks.
This is my go to recipe, I will never buy store bought again. So easy and so good!
Can you provide the seasoning mix recipe again? I have been making this cream of chicken soup for years so I am able to have it GF! I can’t find the measurements for the chicken boullion seasoning mix. Thanks!
Hi Amy! Here’s the note from Lindsay on seasoning: I change the spices I use every time I make this depending on what I’m going to use the soup for. 1/2 tsp. onion powder, 1/2 tsp. garlic powder, 1/2 tsp. black pepper, 1 tsp. salt, and 1/2 tsp. parsley is my fave combo.