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If you’d like to avoid the additives, preservatives, excess salt, and sugar in canned soup, try making our delicious Homemade Cream of Chicken Soup. You can multiply the batch and freeze it in recipe-sized portions to use later in recipes.
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- 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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Make It Now
- 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.
- 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.
Freeze For Later: Divide the soup into mason jars, Souper Cubes, or air-tight freezer containers with lids. Leave at least 1 inch of head room 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.