Homemade Cream of Chicken Soup

Homemade Cream of Chicken Soup is a delicious and easy substitute for canned condensed soup and adds home cooked flavor to your favorite casseroles and family recipes.

Cheaper than store bought and freezer friendly which is perfect for meal planning and prep.

Cream of Chicken Soup

I love making things from scratch instead of using store bought items like spice mixes and canned soups. It allows me to control the ingredients being used, and that’s why I love this recipe for condensed cream of chicken soup.

As we all know, this is an essential ingredient and one of the pantry staples for so many delicious casseroles and recipes.

Instead of using a can, easily make it from scratch at home with just a few kitchen staples and less than 10 minutes.

So skip the store and make it homemade. You can definitely taste the difference:)

More Kitchen Basics

• Cream of mushroom soup
• Onion soup mix
• Cream of celery soup
• Homemade Bisquick
• Self-rising cornmeal mix

Ingredients Needed

Butter: Use unsalted butter for this recipe.

Chicken: This is a great recipe for using up any leftover cooked chicken. I always have leftover dark meat when we get a rotisserie chicken. This is a great use for it!

Flour: All purpose flour is best. If you need this to be gluten free, substitute 2 tablespoons of cornstarch for the flour. Whisk in as directed.

Broth: Use chicken broth for the best flavor or substitute vegetable broth.

Spices: If you want to add some herbs (garlic powder, onion powder) or take out some of the salt, this is a great recipe for that. Customize it to your own needs!

Looking for more leftover worthy dishes? Follow LTB on Pinterest and pin to a board!

How to Make Cream of Chicken Soup from Scratch

First: In a medium saucepan melt butter over a medium-high heat. Whisk the flour in and cook 2 minutes.

Second: Lower heat to medium. Add chicken stock and milk and whisk until smooth. Stir in spices and bring to a simmer.

Third: Add in the chopped chicken and stir to combine. Simmer for 5 minutes. Remove from heat and allow to cool completely.

Fourth: Store in airtight container in refrigerator. Use as you would a can of condensed soup.

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

How long does it last?

This homemade soup can store for 3-4 days in the refrigerator until you are ready to use it.

Can I freeze it?

You can freeze the soup you don’t plan to eat for 2-3 months. Just place in a freezer bag or other freezer safe containers in 1 1/2 cup amounts. Pull one straight from the freezer and let thaw in the refrigerator before using.

Can I eat it by itself?

Some people find eating cream of chicken soup alone is delicious. You can easily make this a meal. For this recipe the soup is thick as a condensed canned soup.

But adding a little extra water or milk can thin out the soup a bit, to where it is a better texture for eating as a bowl of soup.

How do you thicken chicken soup?

As you will see, for this cream of chicken soup recipe, I used a flour roux as the thickener, then milk, chicken stock, and diced chicken.

Another way to thicken soup is to use a cornstarch slurry.

How do you make soup creamy?

The key to a creamy soup is allowing the flour to be stirred in with the butter for a few minutes on the stove. This helps to get rid of the flour taste but allows the flour to thicken the soup.

Add a dash of heavy cream or milk toward the end of cooking.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

This cream of chicken soup recipe is so flavorful, and I love it more than canned soup! Full of wholesome ingredients in one easy recipe.

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