Homemade Cream of Chicken Soup {Better than canned!}

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.

jar of cream of chicken soup

If you’d rather skip my essential cooking tips and tricks and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.

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 we love this recipe for condensed cream of chicken soup.

Canned condensed chicken soup is an essential ingredient 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.

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ingredients for cream soups

What is cream of chicken made of?

  • butter
  • all-purpose flour
  • chicken broth
  • milk or half-and-half
  • spices (garlic powder, onion powder)
  • salt and pepper
  • chicken (cooked)

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

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

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

Looking for more comfort food? Follow LTB on Pinterest!

How to make cream of chicken soup

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

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

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

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

The full cream of chicken soup ingredients list and directions are in the printable recipe card below. 

overhead picture of soup in a jar

What is the cream of chicken soup made of?

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.

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

How do you make the 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.

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

What is a good substitute for cream of chicken soup?

Skip the can and whip up this easy recipe for the same amount you will use for your recipe, but without the can!

Can you eat cream of chicken soup 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.

platter of jarred soup

How to use it as a substitute for condensed soup

You can use this soup as a meal or use it as a condensed cream of chicken substitute in a casserole and other recipes.

You will just measure out and use in recipes as you would a classic can of soup, then mix it in and use as the recipe is directed.

How to store it

This homemade soup can store for 3-4 days in the refrigerator until you are ready to use it. The shelf life isn’t that long due to using real chicken in the soup. 

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, and then I like to freeze in 1 1/4 cup servings. Then I can pull one straight from the freezer to use in casseroles, soups, and more. 

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!

jar of soup with text "cream of chicken soup"

Want more homemade basics?

Other cream soups to make

mason jar of cream of chicken soup

Cream of Chicken Soup

Yield: 2 cups
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients

  • ½ cup (1 stick) butter
  • 6 tablespoons all-purpose flour
  • 1 cup chicken stock
  • 1 cup milk or half-and-half
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 cup cooked chicken (diced fine)

Instructions

    1. In a medium saucepan melt butter over a medium-low heat.
    2. Add in flour and whisk together until well combined.
    3. Add chicken stock and milk and whisk until smooth, about 1-2 minutes.
    4. Season with salt, pepper, garlic powder and onion powder. Stir to combine.
    5. Bring to a simmer and cook until it begins to thicken, about 3-5 minutes.
    6. Add in cooked diced chicken and stir to combine. Cook an additional 5 minutes.
    7. Remove from heat and allow to cool completely.
    8. Store in airtight container in refrigerator until ready to use.

Notes

*If you love this recipe as much as I do, please leave me a comment and rate it 5 stars. Thank you!

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Nutrition Information:
Yield: 2 Serving Size: 1 cup
Amount Per Serving: Calories: 355Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 79mgSodium: 1347mgCarbohydrates: 30gFiber: 1gSugar: 2gProtein: 26g

This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.

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One Comment

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