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A delicious version of condensed homemade cream of chicken soup! It only takes minutes to make and is a much better alternative to adding chicken-flavored creaminess to your recipes.
Cream of chicken soup is a staple ingredient that you can make from scratch. I use it in so many recipes for its creaminess and flavor. Ditch the can and make it at home to use in this yummy chicken divan recipe. You can also use it in these creamy pork chops, or in this amazing casserole. There are so many uses for this delicious homemade soup.
Homemade Cream of Chicken Soup
Condensed cream of chicken soup is a pantry staple that has many uses. It can be used to make gravy, casseroles, soups, and more! You can add this homemade soup to thicken and flavor many delicious recipes. Whisk together some chicken broth, milk, flour, and herbs and it comes together so quickly. You can even add some pieces of chicken in there if you would like. No wonder it enhances your cooking because it’s packed with flavorful ingredients and seasonings.
Homemade is always better. And this recipe couldn’t be simpler. Cream of chicken soup is in many recipes here on the blog, but here is a healthier homemade version. I love that I can make it in just 5 minutes! You never have to run to the store to buy a can because you can whip it up at home. I love making my own version of pantry items like teriyaki sauce, taco seasoning, or pancake mix. All items you can buy from a store but actually make right at home!
Ingredients Needed
- Chicken Broth: Obviously don’t sub with vegetable or beef broth.
- Poultry Seasoning: Adds a deep rich chicken flavor.
- Onion and Garlic Powder: The powerhouse 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
- Simmer: In a medium saucepan or skillet, bring the broth and the seasonings to a simmer over medium heat.
- Whisk: In a small bowl, whisk together the flour and milk until incorporated and smooth.
- Thicken: Slowly pour in the milk and flour mixture then whisk until it starts to thicken about 2-3 minutes.
- Season: Remove from the heat and salt and pepper to taste.
Tips for Perfect Cream of Chicken Soup
Making homemade cream of chicken soup is easy and fast! Here are some tried and true tips to help you succeed! You can also switch up the flavors which is a definite plus to making it homemade.
- Spice it up: You can change up the spices depending on what you are going to use in the soup adding or subtracting the spice.
- Texture: The soup can get lumpy really quickly so keep the heat as low as possible. Make sure to whisk constantly because it results in a smoother consistency.
- Add Vegetables or Chicken: You can add cooked carrots, celery, potatoes, and chicken pieces.
How to Use Cream of Chicken Soup
Need more ideas on how to use this cream of chicken soup recipe? I am here to help! I list below how, where, and when to use this miracle ingredient! It’s such a versatile ingredient that you can make at home.
- 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-ounce can of soup.
- Multiply: You can easily double, triple, or whatever you need for whatever recipe you need it for.
- As Is: Just thin it out with a bit of water or milk and you have an amazing dinner. You can also serve it as a soup.
- Other Uses: Use in recipes that call for cream of chicken soup such as soups, casseroles, gravies, and more!
Storing Leftovers
You can’t store this cream of chicken soup in a can, but you can surely store it in the refrigerator! Use this immediately or place leftovers in an airtight container. I love that it can always be made fresh right when I need it, so leftovers rarely happen. But feel free to make a big batch to store and use throughout the week.
- In the Refrigerator: Place cooled leftovers in an airtight container. Store it in the fridge for up to 1 week.
- In the Freezer: Place cooled leftovers in a sealable plastic bag or an airtight container. Store it in the freezer for up to 3 months. Thaw and use as needed.
Recipes Using Cream of Chicken Soup
Here’s more inspiration on how to use cream of chicken soup. You will quickly discover how many recipes use it. I have SO many delicious recipes for you to try! It makes everything taste so creamy and amazing and adds the best flavor to your meals.
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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 of 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! Made this several times and so easy and perfect for my dishes, like chicken pot pie, soups!
Can you use whole wheat flour? If so how much would you use ? Thanks
I haven’t tried that before in this recipe, but you could try using 1/4 cup whole wheat flour instead!
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!