Name: Homemade Cream of Chicken Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 3 tablespoons salted butter; 3 tablespoons all-purpose flour; 1/2 cup whole milk; 1/2 cup chicken broth; salt and pepper to taste

When a recipe calls for cream of chicken soup, I want something that tastes good and stirs in smooth, not a can that’s been sitting on a shelf for who knows how long. Homemade Cream of Chicken Soup takes 15 minutes from start to finish, uses 6 basic ingredients, and gives you that thick, cream soup base you can use in casseroles, skillet dinners, and slow cooker meals.

It takes less than 15 minutes to make my homemade condensed cream of chicken soup recipe. All you’re going to do is melt the butter, add the flour and stir it to make a slurry, then add the remaining ingredients. Stir them constantly until thickened, which takes about 10 minutes. Then you have yourselves a big batch of cream of chicken soup. How quick and easy is that? There are so many delicious recipes that call for cream of chicken like Creamy Ranch Chicken Skillet, Chicken Noodle Casserole, and Chicken Divan Casserole.

Before You Get Started

Measure everything first: This thickens quickly once the liquid goes in, so having your milk and broth ready makes it easier to keep the texture smooth.
Keep the heat moderate: Medium-low to low heat helps the flour cook gently and prevents scorching on the bottom of the pan.
Whisk constantly at the start: Steady whisking as you add the liquids is the best way to avoid lumps.
Season at the end: Start light with salt and pepper, then taste once it thickens. Broths vary in saltiness.

Ingredients Needed To Make Homemade Cream of Chicken Soup

All-purpose flour
Chicken broth
Milk
Butter
Salt and black pepper

Helpful Kitchen Tools

How to Make This Homemade Cream of Chicken Soup Recipe

1. Melt the butter

Melt butter in a medium saucepot over medium-low heat.

2. Stir in the flour

Add flour and stir until smooth, with no lumps.

3. Add the liquids and seasoning

Add broth, milk, salt, and pepper.

4. Cook until thickened

Continue cooking over medium-low heat, stirring constantly, until thickened, about 10 minutes.

How To Store Cream of Chicken Soup

Store leftover soup in an airtight container in the fridge for up to one week. You can reheat it either on the stovetop or in the microwave. Because of its creamy consistency, I don’t recommend freezing condensed soup.

Recipe Notes

For a creamier soup: Substitute the milk for evaporated milk, cream, or half-and-half. You can also use dairy-free milk too.
For the smoothest soup: Pour it through a fine mesh strainer to remove any lumps.
Want extra seasoning: Opt for about half a teaspoon each of celery salt, onion powder, dried parsley, poultry seasoning, and/or garlic powder. Add them in when you add the remaining ingredients.
Flour options: Feel free to use gluten-free flour or whole wheat flour instead too.
Cream of mushroom soup: Substitute chicken stock for beef broth and add 1/4 cup of finely diced mushrooms to the melted butter in the pan. Sauté them for 3 to 4 minutes before adding the flour and remaining ingredients and proceeding as usual.
Cream of celery soup: Substitute chicken stock for vegetable broth or keep that part as is. Add 1/2 cup of finely chopped celery to the melted butter in the pan, sautéing for 3 to 4 minutes or until tender. Then add the flour and remaining ingredients and proceed as usual.

Commonly Asked Questions

What is cream of chicken soup made of?

Homemade cream of chicken soup is made with flour, butter, milk, chicken broth, salt, and pepper.

How do you thicken cream of chicken soup?

If you ever need to thicken a soup, add a tablespoon of flour or cornstarch at a time, stirring constantly.

The main difference is that condensed soup is boiled down to a thick stock. So if you wanted to turn this condensed chicken soup into a cream of chicken soup to serve for supper, follow this recipe instead. You’ll need extra broth to make it thinner, plus cooked chicken, and vegetables. This particular recipe uses onion, carrot, celery, bell pepper, and frozen peas.

What can I use for cream of chicken?

Here are the best substitutes:

Other condensed soup varieties, like cream of mushroom or cream of celery.
Heavy cream
Sour cream
Plain yogurt (or Greek yogurt)
Chicken broth mixed solely with heavy cream or milk.

Can you adapt this recipe to make other soups?

Absolutely!

What recipes use cream of chicken soup?

Cream of chicken soup is a very popular ingredient in Southern cooking, so y’all know I have plenty of recipes to share: