Homemade Cream of Chicken Soup
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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.
Reasons to Love This Recipe
- Customization: You can tailor it to personal taste or diet preferences, like less salt or more garlic.
- Convenience: Like with our Homemade BBQ Sauce, if you run out of the store bought, you can always make your own.
- Quality Control: Making homemade condiments allows you to control the quality of the ingredients.
- Flavor: 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.
Make a Roux
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes.
Add Broth & Seasonings
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.
Add Milk & Simmer
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!
Use or Store
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.
Can You Freeze Cream of Chicken Soup?
Yes, cream of chicken soup can be frozen and thawed successfully. Here’s how:
Freeze For Later: Divide the soup into mason jars, Souper Cubes, or air-tight freezer containers with lids. Leave at least 1 inch of headroom at the top of mason jars for expansion. Seal and freeze. Tip: Freeze in 1 1/4 cup portions, which equals the same amount in a 10.5-ounce can of soup. Many recipes call for that amount.
Prepare From Frozen: Use one of these safe methods to thaw the soup (refrigerator method is preferred!) and then it’s ready to use in a recipe.
Ways to Use Cream of Chicken Soup
Cream of chicken soup is a versatile ingredient that can be used in various dishes to add flavor, creaminess, and richness. Here are some popular uses:
1. Soups and stews: Use it as a base for chicken soups and stews for added flavor and creaminess.
2. Casseroles: Incorporate it into casseroles to provide moisture and creaminess, such as chicken and rice casserole or green bean casserole. You must try it in these popular casseroles:
- Chicken and Stuffing Casserole
- Turkey and Stuffing Casserole
- Cheesy Chicken and Rice Casserole – In place of the sour cream and chicken broth.
- Chicken Spaghetti – In place of the cream of mushroom soup.
3. Sauces and gravies: Utilize it as a base for creamy sauces and gravies to enhance the taste of dishes like chicken or pasta.
4. Chicken and rice dishes: Mix it with cooked rice, chicken, and additional ingredients to create a creamy and flavorful one-pot meal.
5. Dips and spreads: Combine it with cream cheese, shredded chicken, and seasonings to make a tasty dip for chips or crackers.
6. Pot pies: Use it as a filling for pot pies by combining it with cooked chicken, vegetables, and herbs.
FAQs
I wanted to answer a few last questions you may have before diving into the recipe.
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.
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.
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.
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. Or just mix in some cooked brown rice to bulk it up.
How to Substitute This for the Canned Version
Want to use homemade cream of chicken soup in place of the canned stuff? Good idea! Here’s how to do that:
- If a recipe calls for one 10.5-ounce can of condensed cream of chicken soup, use 1 1/4 cups of homemade cream of chicken soup instead.
- If a recipe calls for two 10.5-ounce cans, then use 2 1/2 cups of the homemade version.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Homemade Cream of Chicken Soup Recipe
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.
Ingredients
- 1/4 cup unsalted butter
- 6 tablespoons unbleached all-purpose flour
- 2 cups store-bought or Homemade Chicken Broth (this is my favorite brand)
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon pepper, plus more to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried parsley flakes, crushed in hand
- 1/2 teaspoon poultry seasoning
- 1 cup milk (your choice)
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Instructions
Make It Now
- Make a Roux: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes.
- Add Broth & Seasonings: 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.
- Add Milk & Simmer: Whisk in the milk and cook, whisking fairly 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.
- Use or Store: Either use the soup immediately in a recipe like our Chicken and Stuffing Casserole or transfer it to airtight containers and store in the fridge for up to 1 week. Or freeze for 6-12 months using instructions below.
Freeze For Later: Divide the soup into mason jars, Souper Cubes, or air-tight freezer containers with lids. Leave at least 1 inch of headroom at the top of mason jars for expansion. Seal and freeze. Tip: Freeze in 1 1/4 cup portions, which equals the same amount in a 10.5-ounce can of soup. Many recipes call for that amount.
Prepare From Frozen: Use one of these safe methods to thaw the soup (refrigerator method is preferred!) and then it’s ready to use in a recipe.
Notes/Tips
How to Replace Canned Soup with Homemade Soup in a Recipe: If a recipe calls for one 10.5-ounce can of condensed cream of chicken soup, use 1 1/4 cups of homemade cream of chicken soup instead.
Dairy-Free Version: Instead of using butter, use plant-based butter. Instead of using dairy milk, use plain plant-based milk like almond milk or soy milk.
Gluten-Free Version: Replace the wheat flour with gluten-free all-purpose flour.
Photos by Whitney Reist of Sweet Cayenne.
Cream of chicken soup with no chicken? Just chicken broth?
Yes! We’ve found this to be a shortcut that works and is delicious.
Have been looking for a good recipe for this for a long time. THANK YOU!