Cream of Chicken Soup Recipe
Rather than relying on canned soups, try this quick and convenient homemade cream of chicken soup recipe. Ready in 15 minutes and easy to freeze, it will become your new go-to.
We all know that it’s convenient to grab a can of cream of chicken soup out of the cupboard and throw it into a recipe from time to time. But when you run out of that canned soups or you feel like making a homemade version – which is always more satisfying, isn’t it? – try this cream of chicken soup recipe. Since you get to control the ingredients when you make something from scratch, you can have a healthier version and customize the seasonings to fit your tastes and diet.
Although it takes more time than simply opening a can, this cream of chicken soup recipe really is easy to make and only takes 15 minutes from start to finish. Plus, you can always freeze some and have convenient homemade portions for later. Part of why the recipe is simple is that it only includes a few ingredients, many of which you’ll already have in your pantry.
I have a preference for using chicken bone broth in this cream of chicken soup recipe, but you could just as easily use chicken broth or homemade broth. Other than that, all you need is milk, flour and a mix of seasonings to create this warm and satisfying soup. Enjoy a bowl by itself or use it within a variety of recipes, such as soups or casseroles.
Cream of Chicken Soup Recipe
- Prep Time: 2 minutes
- Cook Time: 13 minutes
- Total Time: 15 minutes
- Yield: 3 1/2 cups 1x
- Category: Condiment
- Method: Boil
- Cuisine: American
Description
15-min homemade condensed cream of chicken soup recipe that is great for casseroles, stews, and soups.
Ingredients
- 2 cups chicken broth or chicken bone broth
- 2 cups milk
- 1/2 cup all-purpose flour
For the seasonings:
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic
- 1/2 teaspoon ground black pepper
- 1 teaspoon sea salt
- 1/2 teaspoon dried parsley
Instructions
- In a medium saucepan, bring chicken broth or chicken bone broth to a boil over medium-high heat.
- In a separate medium mixing bowl, whisk together milk and flour until the flour is dissolved.
- Slowly add milk and flour mixture into the boiling broth, whisking constantly to combine.
- Reduce heat to medium. Add all seasonings and bring the mixture to a slow boil, continuously whisking. Let the mixture boil for 3 minutes or until thickened.
- Use in a recipe immediately or store in an airtight jar and refrigerate for up to a week.
Notes
1. Feel free to experiment with the seasonings.
2. If you’d like your cream of chicken soup thicker, add more flour. The soup will thicken even more after cooled.
Nutrition
- Serving Size: 1
- Calories: 149
- Sugar: 6.3g
- Sodium: 698.7mg
- Fat: 4.5g
- Saturated Fat: 2.3g
- Carbohydrates: 18.9g
- Fiber: 0.7g
- Protein: 8.1g
- Cholesterol: 14.7mg
About the Author
Sharon Chen is an Integrative Nutrition Health Coach, an author and a sous vide fanatic who believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she's on a mission to help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.
Thank you for this! I will be trying it this fall when I get out of our “summer’ recipes and into the heartier fall/winter ones. I would love it if you would post one for cream of mushroom soup too! Thanks again!
This sounds so easy to make! And much better than the processed and canned stuff.
This is great!! There are times when I complete forget to pick up a can of cream soup, now I can do it myself!
Pinning this for later! I am always needing, using or wanting cream of chicken soup. I never though about making my own! Can’t wait to try this 🙂
Umm SO easy! Pinning this for later!
This is really handy! We have to be really careful with pre-made soup mixes because of family food allergies. This will be a big help!
I used to make this all the time and I agree it is so much better than the canned version!
You had me at cream of chicken. I am with Jennifer, I used to get those canned ones reluctantly. Will give this a try! The new site looks kicka** btw!
I am very reluctant with canned soups. Thanks for the comment on my site, Hema. It’s still a work in progress…
this is wonderful! I hate all the awful ingredients in canned cream of chicken soup. I will definitely be making my own from now on!
Great post, thank you! I made it tonight for a chicken spaghetti recipe. I hate using those goopy canned soups so this was perfect. Will be great for chicken enchiladas, too.
Oh, you are very welcome. I still have some in my freezer. Chicken spaghetti and enchiladas sound perfect! 🙂