Skip the cans and make your own cream of chicken soup. Perfect for using in recipes that call for the canned stuff, but a lot healthier and yummier.
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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While I’m all about convenience and making meals fast, there are a few shortcuts that I prefer not to make if there is a better way. Using canned soups is just one thing I like to make a homemade version.
However, cutting out all the home cooked recipes that involve a can of Cream of Chicken Soup or Cream of Mushroom soup etc. would be a shame (because some of them are awesome comfort foods), especially when there is a healthier way to achieve the same result!
I make double batches of cream soup and freeze in 1.5 cup portions – so I have it on hand whenever I need it to make my favorite recipes.
Making pantry staples is one of my favorite things to do! Check above the recipe card for more ideas on what else you can make at home.
Also, see my step by step post about how to make basic white sauce (or cheese sauce).
Why you’ll love this recipe:
- Simple ingredients! Real ingredients that you can easily find and you can pronounce.
- Easy to make. This is a great recipe that beginners can easily make on the stove top.
- Delicious. This will taste amazing in all your recipes.
Frequently Asked Questions
What is in cream of chicken soup?
Really basic ingredients, including butter, flour, stock, milk and seasonings. You can also add some diced chicken breasts or rotisserie chicken if you are eating this plain (not using in a recipe).
What herbs are in cream of chicken soup?
Typically, basil, oregano and parsley. I use parsley, or a pinch of Italian seasoning.
Is this recipe gluten free?
It is not. It contains flour. The good news is that you are able to switch it out for the flour of your choice to make it safe for gluten-free folks.
Is this recipe dairy free?
No, it is not. It uses both butter and milk. You could use vegetable oil and a non dairy milk if you need to.
How to use homemade Cream of Chicken Soup
Try these yummy recipes!
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Kylee’s Notes
How to store
Store in an airtight container in the refrigerator for up to 5 days.
Substitutions
This can be made vegetarian by using vegetable broth instead of chicken broth (do I get an award for stating the obvious or something?)
Fresh herbs can be used in placed of dried ones if you have them on hand.
How to substitute homemade soup for the canned version
To use in place as a cream of chicken soup substitute, use, half of this recipe per can of condensed cream of chicken soup needed. 1.5 cups is about the equivalent of 1 can of soup.
Freezing instructions
Cool, and freeze in 1.5 cup portions (I do this in plastic freezer bags or a freezer-safe container and freeze them flat for easier thawing)
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Butter. I use plain salted butter in pretty much everything. I have no space for 4 different kinds of butter.
- Flour. I use plain all purpose flour. Gluten free flours can also be used.
- Chicken Stock. Make your own homemade chicken stock, or grab a carton at the store.
- Milk. Any kind of milk will work. 2% or whole work great.
- Salt & black pepper. Start with the amount in the recipe, taste and adjust.
- Garlic Powder, Onion Powder, & Parsley. You can mix these up and use other flavorings/seasonings based on what your family likes. I like a pinch of poultry seasoning in this, but Italian seasoning is awesome too.
Recommended Equipment/Tools
(affiliate links may be used here, which helps me earn some pennies – with no increased pricing to you)
- Saucepan
- Wooden spoon
- Storage jars or freezer bags
How to make this recipe
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Combine the stock and milk, set aside.
Combine the seasonings in a small bowl, set aside
Make a roux
Melt butter in a small sauce pan, over medium-low heat. Add the flour and mix well. Allow to cook until foamy.
Add the blended stock and milk, whisking constantly.
Add the seasoning
Add the salt, pepper, garlic powder, onion powder, and parsley.
Cook until thickened
Turn up to a medium heat, and continue to whisk until soup thickens.
Remove from the heat and allow to cool.
Do you love making your own kitchen basics? Try these!
- How to make Gravy. Step by step instructions that will show you how to make gravy from scratch. Pan drippings not required!
- Homemade Bisquick Mix. A super quick, easy and versatile recipe, this shortcut is similar to Bisquick and is perfect for using in recipes!
- Homemade Chocolate Syrup. A cinch to make (and you can pronounce all the ingredient names), this Homemade Chocolate Syrup is delicious and versatile!
- Homemade Sweetened Condensed Milk Recipe. A pantry staple made from scratch in just 5 minutes. This homemade version of making condensed milk is actually surprisingly quick and easy, needing just a few common ingredients and a little bit of time.
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Homemade Cream of Chicken Soup
Ingredients
- 4 tablespoons butter
- 1/2 cup all-purpose flour
- 2 cups chicken stock
- 1 cup milk
Seasonings
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- ½ teaspoons garlic powder
- ½ teaspoons onion powder
- ½ teaspoons dried parsley
Directions
Get prepped
- Combine 2 cups chicken stock and 1 cup milk, set aside.
- Combine the seasonings in a small bowl, set aside1/2 teaspoon pepper, 1/2 teaspoon salt, ½ teaspoons garlic powder, ½ teaspoons onion powder, ½ teaspoons dried parsley
Make a roux
- Melt 4 tablespoons butter in a small saucepan, over medium heat.
- Add 1/2 cup all-purpose flour and mix well. Allow to cook until foamy.
- Add the blended stock and milk, whisking constantly.
Add the seasoning
- Add the salt, pepper, garlic powder, onion powder, and parsley.
Cook until thickened
- Turn up the heat and continue to whisk until soup thickens.
- Remove from the heat and allow to cool.
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Notes
- Yield: Makes enough to replace 2 cans
- This can be made vegetarian by subbing chicken stock for vegetable broth
- To use in place of canned soup, use 1.5 cups of this recipe per can needed.
- To Freeze: Cool, and freeze in 1.5 cup portions (I do this in plastic freezer bags and freeze them flat for easier thawing)
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This recipe was originally published in August of 2014. It was updated and republished in 2022.
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