Homemade Cream of Chicken Soup

Avoid the additives, preservatives, excess salt, and sugar in canned condensed soup by making this easy and flavorful Homemade Cream of Chicken Soup. You can multiply the batch and freeze it in recipe-sized portions to use later.

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You won’t believe how fresh and packed with flavor this soup is! You may just want to eat it straight from the bowl before using it in a recipe and I won’t judge you.

Ingredients

I love this recipe because I always have everything I need on hand in my fridge and pantry. Do you have these items?

• Unsalted butter – If you only have salted butter, that’s ok. Just do not add any salt to the recipe. Taste at the end and add in more, if desired.
• Unbleached all-purpose flour – You can use whole wheat flour, however, it will be denser. You can also use gluten-free flour.
• Chicken broth – Use either store-bought (this is my favorite brand) or Homemade Chicken Broth.
• Salt and pepper
• Garlic powder
• Onion powder
• Dried parsley flakes – Crush these in hand to release some of the flavor.
• Poultry seasoning
• Milk – I normally use 2% but I’ve tested this recipe with plain almond milk and it worked fine, as well.

How to Make Cream of Chicken Soup

First, take a peek at this step-by-step tutorial with pictures so you can see how easy this is. You’ll find the printable recipe at the bottom with all the ingredient amounts.

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes.

Whisk in the broth a little at a time until smooth. Whisk in the salt, pepper, garlic powder, onion powder, parsley, and poultry seasoning. Bring to a boil and reduce to a simmer, whisking occasionally.

Whisk in the milk and cook, stirring frequently, until thickened, 10-12 minutes. Taste and adjust the salt and pepper amounts, if desired. The soup will thicken as it sits and cools. If it coats a spoon, it’s ready!

Either use the soup immediately in a recipe like the ones mentioned below or transfer it to airtight containers and store in the fridge for up to 1 week. You can also freeze it for up to 6-12 months using our instructions below.

I wanted to answer a few last questions you may have before diving into the recipe.

Is cream of chicken soup gluten-free?

Not usually, but there are options in the health food section of the store or you can make your own version from scratch. Use the recipe below and substitute gluten-free all-purpose flour for the wheat flour.

Can I make dairy-free cream of chicken soup?

It won’t be as rich-tasting as the original version, but you can make a dairy-free cream of chicken soup using the recipe below with a few changes. Instead of regular butter, use plant-based butter. Instead of dairy milk, use plain plant-based milk like almond milk or soy milk.

What is a substitute for cream of chicken soup in a recipe?

Some substitutes for cream of chicken soup in a recipe include cream of mushroom soup, cream of celery soup, sour cream or plain Greek yogurt, or Bechamel sauce. When using sour cream or yogurt, consider adding in some extra salt, pepper, and perhaps poultry seasoning.

Can you eat cream of chicken soup by itself?

Heck ya! It’s creamy and comforting. Toss in some shredded, cooked chicken and stir in frozen veggies like peas and carrots, if you’d like.

The bottom line is this: With its creamy texture and aromatic seasonings, homemade cream of chicken soup is a cozy and delicious choice that beats the store-bought version any day.

Photos by Whitney Reist of Sweet Cayenne.