by Alyssa RiversThis website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.
A delicious homemade version of condensed cream of chicken soup! It takes only minutes to whisk up and is such a better alternative! Cream of Chicken Soup is in so many recipes for it’s creaminess and flavor. Making it from scratch adds divine richness and taste, you’ll never reach for a can again.
When you need a can of Cream of Chicken Soup like in Slow Cooker Creamy Ranch Chicken, Delicious Chicken Divan or The Very Best Poppy Seed Chicken Casserole, use this homemade soup for absolute divinity.
Homemade Cream of Chicken Soup
I get so many people commenting about using store bought condensed soups in recipes. And as a busy mom sometimes they seem like an easy alternative. I admit, I have used them in quite a few recipes here on the blog. But there has to be a better an easier way right?
Homemade is always better. And this recipe couldn’t be simpler. You whisk together some chicken broth, milk, flour, and herbs for about 5 minutes and there you have it. Homemade Cream of Chicken Soup! A much better alternative to store bought condensed soups. You can even add some pieces of chicken in there if you would like.
Cream of Chicken Soup Ingredients
- Chicken Broth: Obviously don’t sub with vegetable or beef broth
- Poultry Seasoning: Adds a deep rich chicken flavor
- Onion and Garlic Powder: The power house of powders
- Salt and pepper: Add more or less to taste
- Dried Parsley: Adds color and flavor
- Paprika: Adds zest and color
- Milk: The base for the cream soup
- Flour: Thickens the soup
Making Homemade Cream of Chicken Soup
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Simmer: In a medium saucepan, bring the broth and the seasonings to a simmer.
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Whisk: In a small bowl, whisk together the flour and milk until incorporated and smooth.
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Thicken: Slowly pour in the milk and flour mixture and whisk until it starts to thicken about 2-3 minutes.
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Season: Remove from the heat and salt and pepper to taste.
How to Use
- Equivalent: This recipe makes exactly one can of cream of chicken soup or 1 ⅓ cups of soup. This is the same amount found in a 10.75 can of soup.
- Multiply: You can easily double, triple or whatever you need for whatever recipe you need it for.
- Store: Use this immediately or store in the fridge for up to 1 week.
Tips for Perfect Cream of Chicken Soup
- Spice it up: You can change up the spices depending on what you are going to use the soup for adding or subtracting the spice.
- Texture: The soup can get lumpy really quickly so keep the heat as low as possible whisking constantly for smoother consistency.
- Dinner: You can add cooked carrots, celery, and potatoes etc. and of course chicken and serve it as a soup. Just thin it out with a bit of water and you have an amazing dinner.
More Chicken Soup Inspiration
- Easy Chicken Pot Pie Soup
- Slow Cooker Chicken and Rice Soup
- Creamy Chicken Gnocchi Soup
- Literally the BEST Chicken Noodle Soup
- Chicken Tortilla Soup
Recipe adapted to taste from Mels Kitchen Cafe
Homemade Cream of Chicken Soup
Ingredients
- 3/4 cup chicken broth low-sodium
- 1/4 teaspoon poultry seasoning
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 1/4 teaspoon salt
- 1/8 teaspoon parsley dried
- Pinch paprika
- 1/2 cup milk
- 1/4 cup all-purpose flour
Instructions
- In a medium saucepan, bring the broth and the seasonings to a simmer.
- In a small bowl, whisk together the flour and milk until incorporated and smooth.
- Slowly pour in the milk and flour mixture and whisk until it starts to thicken about 2-3 minutes.
- Remove from the heat and salt and pepper to taste. Can be used immediately or stored in the fridge for a week.
Nutrition
Serves:
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
This seems high in sodium.. any way to reduce this?
You could try using low sodium chicken broth.
Wow, thank you. Haven’t made yet but I am thinking I could sub cream/water for milk and thicken with xanthum gum to make low carb for me.
You could sub almond milk and potato starch to lower carbs. You wouldn’t need 1/4 cup of potato starch.
Can this be canned? That would be great if you can do multiple batches and save for later use?
I haven’t tried that before with this recipe so I’m not sure what the shelf life would be!
Probably have to use a pressure canner.
It’s not recommended that you can anything with flour or dairy in it.
Can corn starch be substituted for the flour to make it gluten free??
Yes! That will work!
Fantastic!
I’m making this both gluten and dairy free! So much easier that trying to find one ready made; and, even better, I know what’s in it!
Thank you!
What milk did you use when making it dairy free?
what other beans would you recommend ? my hubby hates black beans.
You can leave the beans out or try a brown bean or white bean.
Made this as I didn’t have a can of cream of chicken soup. I used heavy cream instead of milk and it was delicious. Will never use canned again!!
Linda!!
Thats so great. I am happy that everything worked out great for you! Thanks for the comments and for following along with me!
Do you add equal amounts of water to finished product to make soup (like when using a canned version). AND does this freeze well? Thank you!
This seems so much easier than having to make a roux. Thanks!
Wonderful. Thank you. I have all that stuff in my kitchen already. I’m going o try it. I’m trying to stay away from canes soups do to MSG and preservatives.
I’m going to try this! Do you also have a recipe for any other condensed soups like cream of mushroom or cream of broccoli?
No I don’t yet! But I need to do some more! 🙂
This is a great DIY recipe! I used it when I made your Chicken Fajita Soup. Thanks so much!
Can this be frozen to be used in a future recipe?
Yes. It will separate a little but it is ok.
Love how simple this is Alyssa! Thanks for sharing!