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Homemade cream of chicken soup recipe 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.
Homemade cream of chicken soup recipe
Next time you need a can of Cream of chicken soup try this EASY Homemade Cream of chicken soup recipe. It is easy to make…. almost too easy.
It was Christmas Eve and I was off to make my YUMMY Cheesy potato casserole for a family gathering that night. Low and behold – I was out of cream of chicken soup. I panicked!
Who wants to go to the grocery store on Christmas eve for one can? NOT ME! That is just crazy talk. 🙂
So after texting two neighbors and begging them for a can, I came up empty handed. Apparently there was a shortage of cream of chicken soups in my neighborhood. 🙂
So instead of panicking… I finally tried to make homemade cream of chicken soup. I was surprised how great it tasted and how easy it really was to make!
You know you have that recipe that you just LOVE and it calls for a can of cream of chicken soup. Instead of using a can – make this recipe instead.
How do you make cream of chicken soup from scratch?
It is so easy that you are going to wonder why you didn’t try this sooner. Seriously! It is that easy!
Keep reading to see just how simple this is to make homemade cream of chicken soup.
Ingredients for cream of chicken soup recipe:
- Chicken broth (or you can use homemade)
- milk
- flour
Toss in some poultry seasoning, pepper, some garlic salt and you can make your homemade version.
How to make homemade cream of chicken soup:
Bring half of the milk and chicken broth to a boil in a small pan.
Meanwhile, in a small bowl mix half the milk and the flour with a whisk.
Slowly whisk the milk mixture into the sauce pan.
Cook on low for a few minutes until it thickens. Make sure to stir frequently.
Add in seasonings and stir.
All it to cool. It will continue to thicken a little more as it cools.
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”.
All you are really doing is making a roux – similar to what we did here. It is just a flavored thickener that you can use in soups and casseroles. Trust me… try it… you might like it.
My husband and I were shocked. It tasted amazing and it worked great in my casserole dish. 🙂 I call that a winner!
How to freeze it:
Freezing it is easy – just make according the the directions. Allow it to cool completely.
Separate into containers or freezer bags and freeze. 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.
Make sure you try some of these delicious recipes that you can use this new cream of chicken soup recipe in:
- Creamy Chicken Pasta with Fresh Tomatoes
- CopyCat KFC Chicken Pot Pie
- Best Cheesy Potato Casserole (made with frozen hashbrowns!)
- Crock pot chicken pot pie
You will love using this cream of chicken soup substitute in recipes!
It is not hard at all and I think tastes much better than store bought. It is so delicous in a rice casserole or potato casserole. Really anything!
Any recipe that calls for condensed soup, you can use this for. Homemade cream of chicken is so tasty!
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.
Not only is it super easy but it is so delicious. It works in a ton of recipes and you can easily make this condensed soup at home.
The flavor is better than store bought and you wll save time by saving yourself a trip.
What can I substitute for cream of chicken soup?
Any cream based type soup will work. You can easily substitute cream of celery, cream of mushroom or cream of asparagus for cream of chicken soup.
Print this easy cream of chicken soup recipe below:
Easy Homemade Cream of Chicken Soup
Ingredients
- 1 can of chicken broth
- ¾ cup milk
- 3/4 cup all purpose flour
- 1/2 tbsp seasonings (poultry seasoning, garlic salt, and pepper – I just eye ball it and taste it)
Instructions
- Bring half the milk and the chicken broth to a boil in a small pan.
- Meanwhile, in a small bowl mix half the milk and the flour with a whisk.
- Slowly whisk the milk mixture into the sauce pan.
- Cook on low for 3-5 minutes until it thickens (stirring frequently)
- Add in seasonings and stir.
- Allow it to cool (it will thicken more as it cools)
- This makes one can of cream of chicken soup. You can easily double, or triple this recipe and freeze into your own “cans”.
Nutrition Facts
Make sure you check out these other delicious homemade recipes:
- How to Make a Roux so you can make other kinds of gravy!
- Homemade Egg Noodles
- How to Make Whipped Cream
- Homemade Chocolate Pudding Recipe
- The Best Flour Recipe
- Homemade Pancake Syrup
- Casear Salad Dressing Recipe
- Homemade Croutons
- The Best Homemade Pancake and Waffle Mix
- Easy Homemade English Muffins
- White Gravy Recipe
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.
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!
Where’s the actual CHICKEN for this recipe??
Is it possible to make this gluten free by not using flour and instead using cornstarch. If so how much cornstarch would you substitute?
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!
Can’t wait to make this, but on your recipe you have ? Flour, how much flour did you use?
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?
It’s 3/4 of a cup. The recipe has been corrected. Thanks for letting us know about this error.
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.
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!
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.
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