This is a super easy recipe for making your own homemade cream of chicken soup. Just four ingredients and so delicious!
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Get ready to ditch the retro cans of condensed soup and make your very own cream of chicken soup at home!
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Thank you!!! This was soooo easy…easier than expected!! And the taste was delicious and free of junk chemicals!!!
Sara S
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If you’ve ever ventured down to Casserole Town, you are probably very familiar with the ingredient “cream of chicken soup.” And what that means is the goopy gloppy condensed stuff that usually comes in a can because it is magically useful in all sorts of down-home comforting casseroles, soups, and hot dishes.
To be clear, we have no problem occasionally using the canned condensed soup! It’s easy, it’s nostalgic, and it absolutely works.
But the thing is, it is SO EASY TO MAKE YOURSELF. Sure there may still be goops and glops because that is its truest wonderful form, but with very little time and with things you probably already have on hand, you can have a lovely little homemade version on hand to toss into any pan of comfort food you have cooking and you will know every single ingredient in it.
No can-mysteries here.
In This Post: Everything You Need For Homemade Cream Of Chicken Soup
Watch How to Make This Recipe
Ingredients for Cream of Chicken Soup
Let’s Make This Cream of Chicken Soup
Uses for This Condensed Soup
Homemade Cream of Chicken Soup: Frequently Asked Questions
Prefer To Watch Instead Of Read?
Grab Your Ingredients For Cream Of Chicken Soup
The ingredient list here is beautifully short and chances are, you don’t even have to head to the grocery store. Always a win in our book!
chicken broth
milk
flour
seasoning mix (onion powder, garlic powder, parsley, salt & pepper)
You read that correctly. That is literally it. And now you need to have an easy peasy little wholesome version at the ready. You could also certainly change up those seasonings for whatever you might be making, but that’s our fave combo.
Let’s Start Simmering Cream Of Chicken Soup
Making this cream of chicken business is almost as quick as the ingredient list.
Simmer. Combine the chicken broth and 1/2 cup of the milk in a saucepan and bring it to a low boil.
Season. While that’s coming to a boil, whisk the flour and seasonings of choice into the remaining milk until a smooth mixture forms, like a roux. Add that to the saucepan and continue to whisk over heat until everything is smooth and thick.
That’s pretty much it! The mixture will continue to thicken a bit as it cools as well so you will be all set to plonk it into any old recipe to up that decadence factor a notch or two.
How To Use Homemade Cream Of Chicken Soup
Again, this isn’t so much a soup you would eat straight up, (though you could certainly use it as a base, add some veg and chicken and more broth and whip yourself up a creamy little soup bowl), but rather as that magical little something to add into casseroles and other bakes. Baked hashbrowns, mac & cheese, sausage gravies…so many options for this little guy! And, if you’re a tried and true Minnesotan, this might just up your tater tot hot dish game forever.
It’s just a simple, lovely way to keep all the ingredients a little more wholesome without too many added steps. Yes please and thank you.
Homemade Cream Of Chicken Soup: Frequently Asked Questions
What’s in the seasoning mix for this soup?
The seasoning possibilities are really open-ended. I change the spices I use every time I make this depending on what I’m going to use the soup for. 1/2 tsp. onion powder, 1/2 tsp. garlic powder, 1/2 tsp. black pepper, 1 tsp. salt, and 1/2 tsp. parsley is my fave combo.
The texture can get lumpy really quickly so I suggest keeping the heat as low as possible and whisking continuously for a more smooth consistency.
Do I eat this plain?
This is similar to the condensed canned soup you’d buy in the store, but homemade obviously and so much better! It’s best used as a base for casseroles rather than enjoyed plain.
I want to make this instead of buying condensed soup at the store. How many cans is this equivalent to?
2 cans!
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Homemade Cream of Chicken Soup
4.6 from 102 reviews
Author:Pinch of Yum
Total Time:15 minutes
Yield:3 cups1x
Print Recipe
Description
This is a super easy recipe for making your own homemade cream of chicken soup. Just four ingredients and so delicious!
Ingredients
UnitsScale
2 1/2cupschicken broth (I used 2 cans)
1 1/2cupsmilk
3/4cupflour
1 tablespoonseasoning mix
Instructions
Combine the chicken broth and 1/2 cup of the milk in a large saucepan. Bring to a low boil.
Meanwhile, in a small bowl, whisk the flour and seasonings into the remaining 1 cup milk until a smooth, thick mixture forms.
Pour the flour and milk mixture into the saucepan with the broth mixture over low heat and stir continuously, whisking as the mixture simmers. Continue to simmer and stir/whisk until the mixture is smooth and thick, 5-10 minutes. The mixture will thicken a bit as it cools.
Prep Time:5 minutes
Cook Time:10 minutes
Category:Dinner
Method:Stovetop
Cuisine:American
Keywords: homemade cream of chicken soup, cream of chicken soup, condensed cream of chicken
More vegetables: This is a great place for leftover cooked veggies. If you are working with a creamed soup, consider pureeing some vegetables to stir in. Cooked cauliflower, potatoes, winter squash, or carrots would work really well. Herbs: Fresh chives, thyme, or cilantro stirred in just before serving.
A bowl of our Cream of Chicken Soup served with fresh baked bread is hearty enough to serve on its own, or you can beef it up with whatever's fresh in your kitchen. Condensed soups are also the perfect base for casseroles and starters for sauces, so your imagination is the limit.
The simple addition of one or two whisked eggs — stirred one way into a simmering pot of chicken noodle soup — helps bring out more of that natural chicken flavor and volatile flavor compounds that may have been lost in the process of canning.
The best options for thickening soup are cream or half and half. Plain yogurt or even freshly grated cheese works well and adds an extra layer of tangy, salty flavor. Add the dairy at the end and avoid bringing the soup to a boil since this can cause yogurt, cheese, or cream to split.
You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.
Creamy soups like Campbell's Condensed Cream of Tomato Soup will generally last three to four days in the fridge. Similarly, soups with meat content such as Campbell's Condensed Cream of Chicken Soup will also last in the fridge for up to four days.
The solution to this problem is to either utilize more of the roux or slurry, or to utilize a roux or slurry that contains more starch. Another reason that cream soups can become watery is that the vegetables or other ingredients in the soup continue to emit moisture through the cooking process.
Food should not be at room temperature for more than two hours. Shallow containers or small amounts of hot food can be placed directly in the refrigerator or rapidly chilled in an ice or cold water bath before refrigerating. Cover foods to retain moisture and prevent them from picking up odors from other foods.
For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.
Smart! Canned soup-ers can follow suit: After sautéing your aromatics, deglaze the pan with a glug of the Good Juice. You can also stir a splash of acid—like lemon juice, white wine vinegar, or apple cider vinegar—to brighten things up.
Pesto, hot sauce, lemon juice—the list goes on. Any of these will enhance the flavor profile and give your can of Campbell's the boost it needs to go from good to great.
Introduction: My name is Kareem Mueller DO, I am a vivacious, super, thoughtful, excited, handsome, beautiful, combative person who loves writing and wants to share my knowledge and understanding with you.
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