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Homemade Cream of Chicken Soup is actually very easy to make and so delicious. Skip the store bought stuff and make this recipe at home. You won’t find any hidden ingredients and it tastes much better than the canned version.
Next time you need a can of Cream of Chicken Soup try this easy Homemade version. It taste so much better in my Cheesy potato casserole than the store bought condensed cream of chicken soup.
The great recipe is made with pantry staple ingredients that can easily be changed. If you have made our Homemade Cream of Mushroom Soup Recipe or Easy Gluten Free Cream of Chicken Soup Recipe then you are going to love this recipe.
What's in this post: Homemade Cream of Chicken Soup
Why We Love This Recipe
There is nothing worse when you are in the middle of making a casserole recipe and run out of cream of chicken soup. I was so surprised how easy it was to make and tastes much better than store bought. It is so delicious in a rice casserole or potato casserole.
Any recipe that calls for condensed soup, you can use this for. Give this a try and let us know how you like it. I can’t wait to hear because I think you will love it.
The flavor is better than store bought and you will save time by saving yourself a trip.
Ingredients
- Chicken Broth – You can use homemade
- Milk – We used whole milk
- Flour – This helps to thicken the soup
Scroll to the bottom for the full recipe and ingredients in the recipe card.
Additions or Variations
- Seasoning – Toss in some poultry seasoning, pepper, some garlic salt and you can make your homemade version. You can even add in Homemade Onion Soup Mix.
- Additions – For even more flavor add in potatoes, celery, or carrots. We have even added in chicken pieces when making our favorite casseroles.
How to Make Homemade Cream of Chicken Soup
- Step 1 – In a large mixing bowl, stir together all the ingredients until well combined.
- Step 2 – Pour this mixture into a sauce pan. Heat over medium high heat, whisking constantly.
- Step 3 – Bring the mixture to a low boil and heat until the mixture has thickened.
- Step 4 – All it to cool. It will continue to thicken a little more as it cools.
Expert Tips
- Combining Ingredients – For the best texture, make sure to frequently stir the mixture in the saucepan. This creates the best texture and flavor.
- Change Spices – This is a base soup recipe, feel free to change the spices to what you prefer.
- Broth – We do not recommend substituting the chicken broth with vegetable broth or beef broth.
How to Freeze Cream of Chicken Soup
Freezing it is easy, just make according to the directions. Allow it to cool completely
Separate into containers or freezer bags and freeze. It will stay fresh for up to 3 months. Allow it to thaw and use in recipes like normal.
If you are using your crock pot, you can even place the cream of chicken soup in there frozen. It is that easy! Learn how to make chicken stock and save money from the store bought version.
Recipes to Make With Cream of Chicken Soup
Frequently Asked Questions
Any cream based type soup will work. You can easily substitute cream of celery soup, cream of mushroom soup or cream of asparagus for cream of chicken soup.
This makes the equivalent of one can of cream of chicken soup. You can easily double or triple this recipe and freeze into your own “cans”.
Store the leftovers in an airtight container or mason jar in the refrigerator for up to 1 week.
If your soup turns out lumpy, continue mixing over medium-low heat. This will create a smooth consistency.
This Homemade Cream of Chicken Soup is best served as a base in soups and casseroles.
More Easy Homemade Recipes
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Easy Side Dishes
Homemade Egg Noodles Recipe
Oven Baked
How to Make Whipped Cream
We love to hear from you. If you make Homemade Cream of Chicken Soup, please leave us a comment or a star review.
Homemade Cream of Chicken Soup
Ingredients
- 1 3/4 cups chicken broth
- 1 1/2 cups milk
- 3/4 cup all purpose flour
- 1/4 teaspoon Poultry Seasoning
- 1/2 teaspoon Garlic Salt
- ½ teaspoon Black Pepper
Instructions
- In a large mixing bowl, whisk together the chicken broth, milk, flour, poultry seasoning, garlic salt and pepper.
- Pour this mixture into a medium saucepan and heat over medium high heat.
- Continue to cook on medium heat and whisk for 3-5 minutes until the mixture thickens.
- Allow it to cool (it will thicken more as it cools).
- Once cooled slightly the cream of chicken soup is ready to use and enjoy!
Awesome ideas. Thank you for sharing. Have a blessed day. Christine
Thank you so much! I hope you have a wonderful day as well.
My daughters husband is allergic to milk what can she use instead more broth
If he’s allergic to diary, I would recommend using a diary-free milk product instead. You do need a cream-based item with the chicken broth to make the soup creamy.
Ok, I’m simple and need to keep things simple! Is that 1/2 tablespoon each of the seasonings? Or 1/2 tablespoon total after you add them together? Thank you in advance for your help
So sorry for the confusion. I have updated the recipe to make it more clear. I use 1/4 teaspoon Poultry seasoning, 1/2 teaspoon garlic salt and 1/2 teaspoon black pepper.
I wish I had read comments first.
Using only half milk with flour does not work well at all. It is much to thick like a thin dough. I could get it completely smooth even after mixing with broth.
I was making this for your crockpot chicken and rice so I’ll see how it turns out
I’m confused. How do 10 ounces chicken stock and 12 ounces mil equal one 10.5 ounce can of cream of chicken soup?
The chicken broth and milk boil down while it cooks which reduces the size of them. Thanks.
The flour and half the milk turns into dough. What am I doing wrong?
This mixture is very thick. If it’s too thick, add more milk until it’s thinner. Thank you!
Every time I try to make this I get these terrible globs of flour and milk instead of what looks like nice tiny bits in the picture. What am I doing wrong?
I very slowly add in the flour mixture and I whisk it almost constantly as it cooks and thickens.
Why do you answer some of the comments and not others? How much flour are we using for this recipe, or do we just eyeball it?
Can’t wait to make this, but on your recipe you have ? Flour, how much flour did you use?
It’s 3/4 of a cup. The recipe has been corrected. Thanks for letting us know about this error.
I am so very happy I found you! You are my person! I love all your recipes.
Every recipe I’ve looked at are exactly what I need and cook!
Thank you so much!
Susan Wilson
I’m so glad you loved it!
Is it possible to make this gluten free by not using flour and instead using cornstarch. If so how much cornstarch would you substitute?
Where’s the actual CHICKEN for this recipe??
Your Chicken and stuffing (and green bean) recipe was just shared with our recipe group. From there, I found this link to make homemade cream of chicken soup. I can’t believe it’s that easy. So expensive in the stores. I’m glad I found this page. Can’t wait to try both recipes. Thanks for sharing!
Dear Carrie,
I haven’t cooked in a while, and now that I’m cooking again, I’m trying to use as many home-made ingredients as possible. Also, the more specific the recipe, the easier it is for me :). I wanted to know, about how much chicken broth did you use?
Thanks a lot for the great recipes!
Sorry – it is a can of chicken broth. About 10 oz.