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Homemade Cream of Chicken Soup

Yield: About 2 1/2 cups (equivalent of two 10.5 ounce cans) 1x
Total: 25 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. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes.
  2. 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.
  3. 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.
  4. 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.

© Author: Rachel Tiemeyer
Method: Stove Top