Everyone needs a copy of this recipe on hand!
So many recipes call for Cream of Chicken soup! It’s great for thickening, adding flavor, and making sauces. Whether you prefer homemade or just don’t have a can on hand, this recipe is the perfect substitution and is ready in minutes.
Make sure you share this on your Facebook wall and Pinterest boards for easy finding later.
You only need a small amount of each of these ingredients. The actual recipe is at the bottom of this post in printable format (just click “print this” in the recipe card). All Purpose flour, Chicken Broth, Milk, Butter, Salt, and Pepper.
- Melt butter in a medium sauce pot over medium-low heat.
- Add flour and stir until smooth.
- Add broth, milk, salt, and pepper.
- Continue cooking, stirring constantly, until thickened, about ten minutes.
Enjoy as a substitute for any recipe calling for a can of cream of chicken soup!
Make sure you save this recipe by printing it, sharing on Facebook, or pinning it to your Pinterest. Scroll down for some great meal ideas using this soup!
- 3 Tablespoons Butter
- 3 Tablespoons All Purpose Flour
- ½ cup milk (I prefer whole but 2% is fine)
- ½ cup chicken broth
- salt and pepper to taste
- Melt butter in a small saucepan over medium-low heat. Add flour to melted butter and stir well until no lumps remain.
- Add milk, broth, salt, and pepper. Continue cooking over medium-low, stirring constantly, until thickened, about ten minutes.
To make Cream of Mushroom- Substitute beef broth for chicken and add ¼ cup finely diced mushrooms to the melted butter in the pan, sautéing for 3-4 minutes before adding the flour and remaining ingredients and proceeding as usual.
To make Cream of Celery- You can substitute vegetable broth for the chicken broth or keep that part as is. Add ½ cup finely chopped celery to melted butter in the pan, sautéing for 3.4 minutes or until tender, before adding the flour and remaining ingredients and proceeding as usual.
This recipe has been featured at Meal Plan Monday and the Weekend Potluck
Recipes you might want to use this in:
Cheesy Chicken and Rice – Click here for this HALL OF FAME all time favorite recipe on SouthernPlate
Yum 
Ah…the steps directions don’t “add” the broth….. it is in the recipe card that is printable…
Love to follow and use your recipes!!
Thanks to you they do now! Appreciate the save! Have a great weekend 🙂
Is there an organic recipe for this, love cream of chicken, but a healthy version
Hey Marlene, this recipe can be organic simply by using organic ingredients. 🙂
Would this be something that you’d recommend make a larger recipe and freeze it in portions for later, or would the milk cause it to not freeze well?
I’m not sure about this one. I do think it would separate when frozen but it may do just fine when heated back up. If you try it, please report back and I’ll do the same 🙂
I use more cream of mushroom soup. Would just adding mushroom be enough or would that not work real well? This sounds great for when I would use cream of chicken though.
I dice up mushrooms and add them to the butter as it melts in the pot and let them cook till tender but not browned.
For Cream of Mushroom soup, substitute beef broth for chicken and add 1/4 cup finely diced mushrooms to the melted butter in the pan, sautéing for 3-4 minutes before adding the flour and remaining ingredients. 🙂
I just updated the recipe card with instructions for cream of mushroom and cream of celery. Thank you for the inspiration!
yay!!
I’ve been making cream of chicken for years with broth, but yours looks much richer. I’ll be using your recipe for now on! Also, thanks for the cream of mushroom recipe!
Thank YOU so much, Kim!!
I agree, this looks richer and tastier! Thanks Christy!
You can buy mushroom broth at Trader Joe’s.
This looks good to me. You can control the ingredient (like salt) and it doesn’t require instant milk that is no longer inexpensive.
Thank you! I sure do wish instant milk were inexpensive still. Isn’t it amazing how much groceries have gone up in the past few years alone?
This is the most handy recipe ever. TY for sharing. I never have canned cream soup when I need it. Now I won’t ever need it again 😉
I’m gonna print this and tape it to the inside of my kitchen cabinet door above my stove.
Bless you, Ma Miller!!! <3 Thank you for always being here and being so supportive. 🙂
Love you.
Did I miss it (could be…I do sometimes, ya know), or how many servings is this? Also, it seems as though this would make a terrific meal if you had leftover chicken you could throw in and serve over rice or noodles.
Hey! This makes a little over a cup, the equivalent of a can’s worth. As far as servings go it just depends on what you use it for and how much you need per person but the can reference is a good visual to start with, I think. Your meal ideas are on point! 😀
I use cream of chicken soup a good bit. Glad to have this recipe. We LOVE your Chicken and Wild Rice! It’s so good and even the picky eaters like it! Thanks for all of the wonderful things you share with us. Love you and your Sweet Family!
Thank you very much, love, love cream gravy
ChrIsty, thank you so much for this!
Can I substitute chicken stock for the broth? Can’t wait to try this! <3
absolutely! 😀
Broke up some cooked pork sausage in this delicious recipe and had it over biscuits with some eggs and hash-browns. Yummm. Thanks Christie.
Could you use a gluten free flour blend instead of all purpose flour? My daughter-in-law is has to eat gluten free and so many of my son’s favorite casseroles call for cream of….. soup.
I’m sure you could. The main reason it is there is as a thickener so other flours would work as well.
Hello Christie,
Lots of recipes that call for “Cream of” soups also say to add some other type of liquid like milk or water. If this is the case, would this recipe work well to do that, or will it dilute the creamy taste too much do you reckon?
Hey! The canned soups are condensed, so they’ve had water removed and that is why you add it back. This soup is fresh so there isn’t any need if you are subbing for canned in a recipe that calls to do that 🙂
Bless you for this recipe!! I already share it on my facebook page. I can’t make so many wonderful recipes for my dad because he requires low sodium (<1000mg/day)…now I can add a bunch of recipes to the lineup because of you and this recipe!! Thank you so much for all you do for us!!!!
I am so glad that this will be of a help to you Susan!!!
Thank for this recipe. This will be my go to for any cream sauce or soup I cook with. I never liked cream of chicken soup from the can. This will help me make recipe I have stayed away from because of the can soup. Bless you Christy for your wonderful recipe.
I am so glad to hear it is going to be useful Janet! Can’t wait to hear about all you are going to be cooking!!
Oh swell! I usually make my own cream soup, but I wing it on amounts every time. It works for me, but it’s not really a great way to teach my kids… (“Oh, just stir some of that in there until it looks right…” = Not really helpful, haha!) They’d like some actual measurements… until they get “it looks right” figured out! : ) Thanks a bunch!!!
Glad to help 🙂
I have tried your cream of chicken recipe. Thank you I have use this to make many cream dishes. It is the best recipe and my family just loves everything I have use this with. I have tried many times to make a cream based dish and have failed. This is perfect thanks again Christy.
Thank you so much Judy!!! I am so glad your family likes it and can’t wait to hear what you make next!!
Campbell’s cream of chicken soup used to have tiny bits of finely diced chicken in it, nothing stopping one from adding a bit of chicken. I would use half and half, low sodium broth or homemade without salt because hubby is restricted on salt. I say half and half because mom used canned milk, it’s much more than carton milk, so to get the taste I use creamo or light cream even, I don’t buy milk.