Skip buying canned cream of chicken soup, filled with preservatives and allergens and make my your own Homemade Condensed Cream of Chicken Soup with this easy recipe! This recipe for Homemade Cream of Chicken is a perfect substitute for canned cream of chicken soup and.
Use this Homemade Cream of Chicken as the base for Papa’s Chicken Pot Pie, Creamy Cheesy Chicken and Rice, and Creamy Parmesan Chicken Casserole. Or check out Homemade Cream of Mushroom Soup as well.
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Homemade Cream of Chicken Soup
Homemade cream of chicken soup is SO easy to make.
In fact after you see how quickly this homemade condensed soup comes together, you may wonder why you have been using the canned version for so long.
This simple recipe for Homemade Cream of Chicken Soup only takes a few minutes of work and it makes your meals taste a trillion times better! Plus you skip all those preservatives and added MSG!
This recipe will make the equivalent of one 10.75 ounce can of condensed cream of chicken soup and can easily be doubled or tripled for larger recipes. And it truly only takes a few extra minutes of work–I promise it is worth the effort!
Ingredients
- Butter: Butter is the best choice for the fat portion of the roux, for the most flavorful condensed soup. However, if you want a dairy free cream of chicken soup, use a vegan butter or olive oil in place of the butter.
- Flour: All purpose flour is best, but if you need Gluten Free Cream of Chicken Soup, use 1:1 Gluten Free Flour Blend in place of the all purpose flour.
- Chicken Stock: Homemade or store bought stock both work equally well in this recipe.
- Milk: Any fat percentage works in this recipe. If you need this recipe to be dairy free, use stock in place of the milk or unsweetened, unflavored nondairy milk.
- Seasoned Salt: This is a homemade blend of dried spices that adds just the right flavor, but feel free to use your favorite store bought brand.
How to Make Cream of Chicken Soup
Step One: Make a Roux
Roux is just a fancy way of saying a mixture of fat and flour that is cooked together to thicken recipes.
To make roux, melt butter over medium heat and then whisk in equal amounts of flour and whisk until smooth and thick.
An important tip to making a roux is to let the thickened flour mixture cook for a minute to get rid of the raw flour taste.
Step Two: Add in Liquid
Once the roux has come together you want to add in chicken stock and milk. It is best to first add in the stock slowly, whisking well to incorporate and prevent lumps. Once combined add in the milk and seasoning and whisk until mixture comes to a boil and thickens up. It will only take a few minutes.
Step Three: Use Condensed Cream of Chicken Soup
Now your condensed soup is ready to be used! Use this recipe to replace any 10.75 ounce can of condensed cream of chicken soup. If you don’t use right away, cool and store in sealed container for up to 5 days in the refrigerator.
How to Make Gluten Free Cream of Chicken Soup
For a gluten-free version of Homemade Cream of Chicken Soup, use 1:1 Gluten Free Flour blend in place of regular flour. I have done this many times with great success.
How to Make Dairy Free Cream of Chicken Soup
For a dairy free version of Cream of Chicken Soup, use a vegan butter (like Earth Balance) or olive oil, and additional chicken stock instead of milk. You could also use non-dairy milk (like almond milk or soy milk) but be sure it is both unsweetened and unflavored.
Recipes using Homemade Condensed Cream of Chicken Soup
Homemade Cream of Chicken Soup
Ingredients
- ¼ cup butter
- ¼ cup flour
- ½ cup milk
- ½ cup chicken stock
- 2 teaspoons seasoned salt
Instructions
- Heat the butter over medium heat.
- Whisk in the flour and cook for 1 minute, whisking occasionally to remove the raw flour taste, until a thick paste (AKA a roux) forms.
- Slowly whisk in chicken stock, blending well. Once chicken stock is well combined in the roux, slowly whisk in milk and add in seasoned salt as well.
- While still over medium heat, whisk until the the mixture comes to a boil again, and cook until thickened. This takes about 2-5 minutes depending on pan and heat source.
- Remove from heat and use in any recipe that calls for cream of chicken soup.
Notes
- For a gluten-free version of Cream of Chicken Soup, use 1:1 Gluten Free Flour blend in place of regular flour.
- For a dairy free version of Cream of Chicken Soup, use a vegan butter (like Earth Balance) or olive oil. And in place of the milk, use either additional chicken stock or unsweetened, unflavored non-dairy milk.
- This is equivalent to one 10.75 ounce can of cream of chicken soup. This homemade recipe of condensed chicken soup can be used in any recipe that calls for a can of cream of chicken soup.
- You can store this cream of chicken soup in the fridge for up to 5 days. It does not freeze well.
My recipe originally appeared on Don’t Waste the Crumbs, were I was a contributor.
Kristen Chidsey
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Sounds really good. I intend to try it. Can you freeze it?
Hi Nancy! I have not tried freezing the homemade cream of chicken. I have used it in recipes and frozen the prepared dish, but never just the cream of chicken. I would think you could, but that when you defrost it, it may be a bit watery, and you may need to whisk it well to reincorporate. I need to try this myself so I can update post with freezing dos/don’ts 🙂
Wouldn’t it take as long to thaw as it would to whip up a fresh batch?
Rob, I think it would be FASTER to whip up a batch then to thaw. However, I understand the convenience of batch cooking as well.
Superb! Exactly what I was looking for… I was making my grandmothers chicken pot pie for my husbands birthday when I realized I forgot to buy Cream of Chicken Soup! So long-story-short, I doubled your recipe and hoped for the best. Well, it turned out way better than I could’ve even asked for! In fact I’ll never make it again with the canned stuff! Thank you so much for posting this recipe! It not only updated, but improved a recipe that’s been handed down through 3 generations! 5 Stars!!!
Anecia, I am so glad you found my recipe for cream of chicken. And it makes my heart so happy it exceeded your expectations. Love that! Enjoy for many years to come!
This seems so simple! I can’t believe I haven’t searched for something like this before. Can’t wait to try it!
It is SO simple! And once you try it, you will NEVER want to go back to the canned!
I had to idea it was so easy to make! Love saying SO LONG to the processed stuff for homemade!
SO easy!!!
Dear Kristen, I love this! I rarely use canned cream soup but this is a wonderful alternative. Great feature and recipes. xo, Catherine
Catherine, I avoided all dishes with canned cream soup until I created this 🙂
What a great idea! We use these kind of soups sparingly, but I love the idea of just making my own!
Yes, if we EVER want to eat a recipe with canned soup, this is my go-to. Nice to have in my repertoire.
Awesome Kristen! I’ve always been on the search for a “good” homemade cream soup. Thank you!
SO happy to help Ally 🙂