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Cream of Chicken Soup being ladled out of a serving dish

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.

Yield: About 2 1/2 cups (equivalent of two 10.5-ounce cans) 1x
Total: 20 minutes


  • 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

  1. Make a Roux: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes.
  2. 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.
  3. 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.
  4. 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.


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. 

© Author: Rachel Tiemeyer
Method: Stove Top