Homemade Cream of Chicken Soup is essential for tons of recipes! It's a 1:1 substitute for the canned store-bought version, but with ingredients you can pronounce and recognize. It stores well in the fridge, and can also be frozen for longterm storage!
Although the canned stuff is frequently on sale, you'll be surprised to find out that it's even cheaper to make this yourself! You can make homemade condensed soup really easily, with staple pantry and fridge ingredients.
Use this in casseroles and other soups for a creamy, flavorful base that you can feel good about serving your family. And for a similar variation, try my Homemade Cream of Mushroom Soup!
The Coined Breakdown
- Total Cost per serving: $0.34
- Total Cost (about 15 ounces): $0.67
- Those Other Guys: $1.50 per can
Ingredients
- Butter - To make the base of this soup, we're going to make a roux; this requires some type of fat like oil or butter. I normally use salted butter, but you can use unsalted to control your sodium content even more.
- Flour - I recommend all-purpose flour in this recipe. To make this gluten-free, use cornstarch instead!
- Milk - Any type of plain milk will work here. I normally use unsweetened almond milk since that's what we keep in our fridge.
- Chicken Bouillon - For the chicken flavor without actually having to cook any chicken! You can cook with either bouillon paste or bouillon powder.
- Other Spices - A small pinch of black pepper and garlic powder gives subtle flavor to our soup. You shouldn't need any more salt, but you can always add any extra if you prefer.
Variations and Substitutions
Dietary Restrictions: Need a gluten-free version? Use cornstarch instead of flour. If you're going dairy-free, plant based butter and milk work well in this recipe.
Cream of Mushroom: With chopped mushrooms and a vegetable bouillon base, this condensed soup works so well in dishes like cornbread dressing and Broccoli Rice Casserole!
Cream of Celery: Made similar to our other "cream of" soups, but with diced celery for that flavor profile needed in recipes like cheesy cajun chicken and rice.
How to Make Homemade Cream of Chicken Soup
Step 1: To begin, we're going to make a quick roux.
Melt some butter in a pan, and then add equal parts all-purpose flour (or cornstarch).
Step 2: Stir together until a paste forms.
You want to heat this for at least a few minutes to cook down the flour taste.
Step 3: Slowly whisk in your milk and water to create a silky smooth sauce.
Season with the chicken bouillon, garlic powder, and black pepper.
Step 4: Cook on medium-low heat until it thickens up and can easily be swiped off of the back of a spoon. My batches usually take about 20 minutes, stirring frequently.
It's that simple! Use this as a 1:1 substitute for the canned version. This recipe makes a little more than the standard 10.5 ounce can.
Recipe FAQs
If you used a 1:1 ratio of flour and butter in your roux, you're on the right track - just keep cooking it and it will continue to release moisture and thicken up!
In addition, this thickens up even more after you remove it from heat.
Yes, this is very freezer-friendly! I recommend storing in a freezer-safe bag or container, sealed well with all of the air removed.
It will keep in the freezer for up to 4 weeks.
Recipes to Use Condensed Cream of Chicken In:
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Homemade Cream of Chicken Soup
Equipment
- Medium Saucepan
- Whisk or Wooden Spoon
Ingredients
- 2 tablespoons salted butter
- 2 tablespoons all purpose flour or cornstarch
- 1 tablespoon chicken bouillon
- 1 ½ cup water
- 1 cup milk
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- To begin, melt the butter in a saucepan on medium-low heat.
- Whisk in the flour and cook until a paste forms. This is going to be your roux.
- Add the chicken bouillon, then slowly whisk in your water and milk until the mixture is silky smooth.
- Season with the black pepper and garlic powder.
- Cook for about 20 minutes, until the soup reduces and thickens up. You should be able to coat the back of a spoon, swipe a finger through the middle, and the soup doesn't fill in the line.
- Turn the heat off and let cool slightly before adding the cream of chicken to a storage container.
- Store in the refrigerator for up to 2 weeks, or freeze for up to 4 months. Enjoy!
Did you make this recipe? Let me know what you think!