This recipe for Homemade Cream of Chicken Soup comes together in minutes to create a wholesome substitute for canned cream of chicken soup.
This homemade cream of chicken soup makes so cooking from scratch easy! Use this recipe or Homemade Cream of Mushroom Soup to make your favorite comfort food recipes--regardless of allergies or dietary restrictions.

Why Homemade Cream of Chicken Soup?
Condensed cream of chicken soup is a staple in many recipes. But that canned soup is filled with preservatives, additives, and MSG. Not to mention it is really high in sodium.
You can leave those preservatives and allergens on the shelf and instead make your own Homemade Condensed Cream of Chicken Soup with this easy recipe.
Made with wholesome ingredients and modifications to make this cream of chicken soup gluten-free and/or dairy-free, this simple recipe takes minutes to make and tastes a trillion times better than the store-bought cream of chicken soup.
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.
Notes on Ingredients & Modifications
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.
- Butter: Use unsalted butter or your favorite vegan butter for this recipe.
- Flour: Use all-purpose or 1:1 Gluten-Free Flour Blend for a gluten-free Cream of Chicken Soup.
- Chicken Stock: To control the sodium, use low-sodium chicken stock or broth. Either store-bought or homemade chicken stock work equally well in this recipe.
- Milk: Any fat percentage works in this recipe. If you need this recipe to be dairy-free, use additional chicken stock in place of the milk or unsweetened, unflavored non-dairy 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.
How to Make Homemade Cream of Chicken Soup
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.
- To make the roux, which is simply a combination of fat and flour used to thicken sauces and soups, melt butter over medium heat and then whisk in equal amounts of flour and whisk until smooth and thick. Let that mixture cook for a minute or two to get rid of the raw flour taste.
- Slowly add the chicken stock to the pan, whisking well to incorporate and prevent lumps.
- Once combined, slowly whisk the milk and seasoned salt into the soup and continue to whisk until the mixture comes to a boil and thickens up. It will only take a few minutes.
- And DONE! See, this homemade cream of chicken soup is incredibly simple to make!

How to Use Homemade Cream of Chicken Soup
This recipe will replace one (10.75-ounce can) of condensed cream of chicken soup in any recipe and is especially delicious in casseroles.
You can either opt to use the condensed soup right away in any recipe of your choice or cool it and then store it in a sealed container for up to 5 days in the refrigerator.
Use this Homemade Cream of Chicken as the base for:
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
Ingredients
- ¼ cup unsalted butter or vegan butter
- ¼ cup all-purpose flour or 1:1 gluten-free flour
- ½ cup milk
- ½ cup low-sodium chicken stock
- 2 teaspoons seasoned salt
Instructions
- 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.
- 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.
Notes
Nutrition
This post was originally shared in 2019 but updated in 2023.
Erin
I've been using this for a couple years and my family loves it!
Kristen Chidsey
I love hearing that Erin! Thank you for taking the time to leave a comment!
Sonya
Can you use vegetable broth to make it vegetarian?
Kristen Chidsey
YES and that is a great idea!
Beth
Hello,
I saw your recipe and wanted to try this as my son has a dairy allergy, and I want to make a potato bake for him sometime. I tried this but have a few questions. I’ve never made a roux before, so Ive been searching internet for tips. In your recipe you have a lot of butter and flour. Other sites say 1tbs butter /1tbs flour, so I am not sure if what I made worked.
I had to use nutalex (vegan margarine) and soy milk. The end result looks like a very sticky paste. I wisked but it is still very thick. Do you think I didn’t have my fat ratio correct as it was hard to get the nutalex out of measuring cup. Is it meant to be a thick texture because of the 1/4 cup measurement?
Kristen Chidsey
Hi Beth! This recipe is to be quite thick. A roux is simply made with equal parts fat and flour and can be made in any quantity. This recipe for roux was based on what was needed to mimic canned cream of chicken. Again, it is supposed to be quite thick, almost like pudding. Hope that helps to clarify.
Stephanie D.
Do you "can" your own or make as you go? I am interested in canning it, but not sure how long to put in pressure canner.
Can't wait to try this.
Kristen Chidsey
Hi Stephanie. I am not an expert at canning, so I can not advise on how you would do this. I personally make as I go along.
Brandi
Does this recipe equal 1 can of cream of chicken?
Kristen Chidsey
Hi Brandi! Yes it does.
Beth Foster
I can’t wait to try this! We just moved to Germany a month ago and can’t find cream of chicken (or mushroom) soup anywhere and I have recipes that call for it. Maybe I will finally be able to make a “taste of home” soon.
Kristen Chidsey
I am SO glad you found this recipe, and I hope you find it comforting!
Juliee
Thank you for this! Opens up a lot of new culinary opportunities in our milk-free kitchen! Yay!
Donna
Can this recipe be made in a larger batch and be canned in a pressure cooker?
Kristen Chidsey
Hi Donna! This recipe can be doubled, tripled, etc. It can be canned using traditional canning methods, but I do not recommend canning in an electric pressure cooker as there is debate it gets things hot enough.
DONNA
Thank you!
Lisa
Kristen,
Have you done this? How long and at what pressure did you can yours? I keep reading various articles not recommending pressure canning products with milk and butter and so forth but I wonder if that advice still applies to dairy free milks and butters? hmmm...I'd hate to risk it not being safe but love the idea of it canned with all the ingredients already in the jar!
Kristen Chidsey
Hi Lisa. I do not have any experience canning, as I stated. So I can not advise on this. Sorry! I personally recommend making fresh, refrigerating, and using within 3-4 days.
Pramela Amasi
My daughter didn’t even realise that it wasn’t her usual Campbell cream chicken soup. I chose not to tell her either 😜. I tweaked it a little as suggested because I made gluten free version.
Kristen Chidsey
I am so glad your daughter enjoyed so much Prmaela!
Jackie
Can you substitute almond flour for the regular flour in this recipe?
Kristen Chidsey
Hi Jackie! I have not tried using almond flour, but I have used gluten free flour with success. If you give it a try, let us know how it turns out for others.
MARIAN SHERMAN
I make this regularly using gluten free flour and ghee. I also add a bit of Better Than Bouillon chicken base for just a bit more flavor. It turns out great!
MARIAN SHERMAN
I also use coconut milk.
Holly
So glad I found this! I make so many casseroles and things that include cream of chicken. When my husband found out he can't have dairy, I thought I had to redo my whole recipe book. Not anymore. What would you do for casseroles and things that call for cream of mushroom? Same recipe but just use beef stock? 🤷
Kristen Chidsey
Hi Holly! I am so glad you found this recipe as well! Here is my recipe for Cream of Mushroom Soup.