Homemade Cream of Chicken Soup: 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!  You will not only save money but you will be preserving your health and drastically improving the quality and taste of your meals.
There is something quite comforting about a casserole.
I adore Baked Rotini, Chicken Poppy Seed Casserole, Parmesan Chicken Casserole and Ham and Scalloped Potatoes all rank really high on my family’s all time favorite meals.
But casseroles can also be scary.
They are often made with cream of something soups: cream of chicken soup, cream of mushroom soup, cream of celery soup…..etc
Have you taken a look at the ingredient list on those tiny little condensed soup cans? You need a magnifying glass to read the list–it is SO long!
And you know what?
Homemade condensed soups are not hard to make at home at all.
Making a homemade cream of chicken soup yourself, takes about 5 additional minutes than using a canned version and tastes a trillion times better! Oh and the added bonus you skip all that nasty MSG junk.
Homemade Cream of Chicken Soup
On our journey to eating a diet of real food, cans of cream of chicken soup had to go away–PERMANENTLY!! And so many people think when you toss these cans that are full of preservatives and chemicals, you have to say good-bye to so many casseroles.
This is simply NOT the case!
You can not only have any casserole you desire, but it will taste a million times better, you just need to make your own homemade condensed cream of chicken soup.Â
It will only take a few extra minutes–I promise!
So let’s get started.
How to Make Homemade Cream of Chicken Soup
- Make a roux. Sounds fancy, but SO EASY!!! But say it with flair and pat yourself on the back! It is just combining melted butter with flour.
- Cook for a minute to get rid of the raw flour taste.
- Add some milk and broth and seasonings.
- Proceed with any recipe you want that uses a condensed cream of chicken soup recipe.
See, easy! You CAN do it!
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 Vegan Cream of Chicken Soup
For a dairy free, or vegan, version of Cream of Chicken Soup, use a vegan butter (like Earth Balance) and additional chicken stock instead of milk. You could also use non-dairy milk, but be sure it is unflavored.
Recipes to use Homemade Condensed Cream of Chicken Soup in
Homemade Cream of Chicken can be the base of so many dishes.
In fact, one of the very first things I learned to make in the kitchen was my Papa’s Chicken Pot Pie–which starts out just how my cream of chicken soup starts.
It is also the base for my Creamy Cheesy Chicken and Rice and  Creamy Parmesan Chicken Casserole.
This homemade recipe of condensed chicken soup can be used in any recipe that calls for a can of cream of chicken soup.
Recipe for Homemade Cream of Chicken
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. Add the flour and cook for 1 minute.
- Add ½ cup milk and ½ cup chicken stock, blending well and bring to a boil, whisking the entire time. Season with seasoning salt.
- Once the mixture comes to a boil again, whisk just until thickened--anywhere from 2-5 minutes.
Notes
My recipe originally appeared on Don’t Waste the Crumbs, were I was a contributor.Â
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 🙂