This recipe for Homemade Cream of Chicken Soup comes together in minutes to create a wholesome substitute for canned cream of chicken soup. Modifications included to make this cream of chicken soup recipe dairy-free and gluten-free.
If you don't care to use canned condensed soups, I have great news for you! You do no not need to give up your favorite comfort food recipes or spend hours in the kitchen cooking! This EASY recipe for homemade cream of chicken soup, along with homemade cream of mushroom soup, makes cooking from scratch easy!
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.
Reasons to Love Homemade Cream of Chicken Soup
- Quality Control. Canned condensed soup is filled with preservatives, additives, and MSG. Not to mention it is really high in sodium. This recipe for homemade cream of chicken soup leaves those preservatives and allergens on the shelf and is drastically lower in sodium.
- Minutes to Prepare. Cream of Chicken Soup is a simple two-step recipe. It is simply made by making a roux and then whisking in liquid to create a thick condensed soup mixture. It really only takes a few minutes to make homemade cream of chicken soup. And is well worth that minimal effort!
- Allergy-Friendly. You can easily make cream of chicken soup dairy-free and/or gluten-free, meaning you don't have to give up your favorites if you have dietary restrictions.
- Better Tasting. No artificial aftertaste here! This recipe delivers pure, creamy comfort.
Notes on Ingredients
- Butter: Use unsalted butter or your favorite vegan butter for this recipe.
- Flour: Either all-purpose flour or a 1:1 Gluten-Free Flour Blend can be used as the thickener for this cream of chicken.
- Chicken Stock: To control the sodium, use low-sodium chicken stock or broth. Either store-bought or homemade chicken stock works equally well in this recipe.
- Milk: Any fat percentage works in this recipe, as does any non-dairy, unsweetened, unflavored milk.
- Seasoned Salt: I used homemade seasoned salt which is a blend of dried spices that adds just the right flavor, but feel free to use your favorite store-bought brand. You may even want to add a pinch of poultry seasoning for notes of sage and marjoram.
I have had wonderful success using the modifications listed below to make both Gluten-Free Cream of Chicken Soup and Dairy-Free Cream of Chicken Soup.
- Gluten-Free Cream of Chicken Soup: Use a 1:1 Gluten-Free Flour Blend for a gluten-free Cream of Chicken Soup.
- Dairy-Free Cream of Chicken Soup: If you need this recipe to be dairy-free, use additional chicken stock in place of the milk or unsweetened, unflavored non-dairy milk, your favorite dairy-free butter, and reduce the added salt, as non-dairy butter has added salt, and adding additional broth adds quite a bit of sodium as well.
How to Use Homemade Cream of Chicken Soup
This recipe for Homemade cream of chicken soup can be used to replace one (10.75-ounce can) of condensed cream of chicken soup in any recipe.
You can either opt to use the condensed soup right away in any recipe of your choice or allow it to cool and store it in an airtight container for up to 5 days in the refrigerator.
More Homemade Pantry Staples
Making your own sauces, dressings, soups, and spice blends is a great way to save money and enjoy a more wholesome diet. Below are a few of my favorite recipes to keep stocked at all times in my kitchen.
If you tried this recipe for cream of chicken soup, I would love for you to leave a review and comment below.
Homemade Cream of Chicken Soup
- In a small saucepan, melt the butter over medium heat. Once the butter has melted, whisk in the flour to form a thick paste. Continue to cook for 1 minute to lightly toast the flour, whisking constantly.
- Slowly whisk in chicken stock, blending well. Once the stock is well combined in the roux, slowly whisk in milk and seasoned salt (and poultry seasoning if using.)
- While still over medium heat, whisk until the mixture comes to a boil and cook until thickened. This takes about 2-5 minutes depending on the pan and heat source.
- Remove from heat and use immediately or allow to cool and then store in an airtight container for up to 5 days in the refrigerator.
This post was originally shared in 2019 but updated in 2023.