Homemade Cream of Chicken Soup

This Homemade Cream of Chicken Soup Recipe is thick, creamy, savory, and way better than any canned variety! 

What is Cream of Chicken Soup? 

Classic cream of chicken soup is a simple, thick soup made with chicken stock, cream, and chicken. It’s a staple ingredient in many soups and casseroles. However, the canned varieties are loaded with preservatives, sodium, and mystery ingredients we can’t even begin to pronounce. 

And while we’re all for convenience around here, we try our best to fuel ourselves and our families with nutritious, whole foods. So, we much prefer to make homemade cream of chicken soup instead. 

Not only does it come together with less than ten ingredients you probably already have on hand, but it’s super quick to make and tastes SO much better than the canned stuff. It’s thick, silky, and full of savory goodness. In fact, my youngest likes to eat it straight from the pot with a spoon! 

Try it for yourself, and we guarantee you’ll never go back to store-bought options again. 

Ingredients You’ll Need

Below is an overview of the ingredients and instructions to make this recipe. Please be sure to scroll down to the recipe card below for the complete details! 

• Butter – This forms the base of the soup, combining with the flour to create a roux. 
• Flour – Use all-purpose flour or a 1:1 all-purpose gluten-free flour. 
• Water – This thins the mixture and combines all the ingredients. 
• Milk – For the richest flavor and creamiest consistency, use full-fat milk. Or, substitute any low-fat or dairy-free milk you like best. 
• Chicken Bouillon Powder – This is key to creating the bold, savory, better-than-canned taste! 

Tip: Powdered chicken bouillon differs greatly in flavor and intensity. Taste test the end soup and add more bouillon or other seasonings if needed.

• Seasonings – Onion powder, garlic powder, salt, and pepper add a little extra oomph to the flavor. 

Helpful Tools 

• Small Pot
• Measuring Cups
• Measuring Spoons
• Whisk

How to Make This Homemade Cream of Chicken Soup Recipe 

1. Melt. Heat the butter in a small soup pot over medium heat until it melts and starts to foam. 
2. Whisk. Gradually add the flour, whisking continuously until it resembles the consistency of wet sand or a thick paste. Then, reduce the heat to low. Slowly whisk in the water until the butter and flour mixture is fully dissolved. 

3. Season. Whisk in the milk, chicken bouillon, onion powder, garlic powder, salt, and black pepper. Then, increase the heat back to medium. 
4. Simmer. Bring the mixture to a simmer, whisking continuously until it thickens. Then, remove the pot from the heat, and allow the soup to cool and thicken. Season to taste. 

Common Questions 

Print Recipe

5 from 1 vote

Homemade Cream of Chicken Soup Recipe

Skip the canned stuff, and make this homemade cream of chicken soup recipe with just nine simple ingredients and 5 minutes instead!

Prep Time1 minute min

Cook Time5 minutes mins

Total Time6 minutes mins

Course: Main Course

Cuisine: American

Keyword: cream of chicken soup recipe, homemade cream of chicken soup

Servings: 1.3 cups

Calories: 362kcal

Author: Sammi Ricke

Cost: $1.00

Equipment

• 1 small soup pot

Ingredients

• 2 Tablespoons butter
• 3 Tablespoons flour
• 3/4 cup water
• 1/2 cup milk any milk works
• 2 teaspoons chicken bouillon powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Instructions

• Melt the butter in a small soup pot over medium heat until it starts to foam, about 1 minute.
  2 Tablespoons butter
• Gradually add the flour, whisk continuously for 30-60 seconds, until it’s the consistency of wet sand or a thick paste. Turn the heat down to low.
  3 Tablespoons flour
• Slowly whisk in the water until the flour/butter mixture is dissolved.
  3/4 cup water
• Whisk in the milk, chicken bouillon, onion powder, garlic powder, salt, and black pepper. Turn the heat back up to medium.
  1/2 cup milk, 2 teaspoons chicken bouillon powder, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, 1/8 teaspoon pepper
• Whisking continuously and/or stirring with a silicone spatula, bring the mixture to a simmer and the mixture thickens, about 2 minutes.
• Promptly remove from the heat and allow to cool. The soup will continue to thicken upon standing. Taste test and add more seasonings, if desired.
• Use as a direct substitute for condensed cream of chicken soup. This recipe makes enough for 1 (10.5 ounce) can.

Notes

Substitute Tips – We have used whole milk and unsweetened plain almond milk in this recipe with equal results. Gluten free flour can be substituted, if needed. 

Flavor Tips – Powdered chicken bouillon differs greatly in flavor and intensity. Taste test the end soup and add more bouillon or other seasonings, if needed.

Serving Tip – Use it as a 1:1 substitute for condensed cream of chicken soup. This soup is not meant to be served like a main course soup. Instead, it serves as a base in recipes like green bean casserole and creamy chicken and rice bake. 

Storage Tips – This recipe can be made 7 days ahead of time and stored in the fridge. Freeze soup in freezable soup containers for up to 4 months. Mixture may separate slightly once reheated but whisking will correct that.

Nutrition

Serving: 1serving | Calories: 362kcal

Did you enjoy this Homemade Cream of Chicken Soup Recipe? We’d love it if you left a rating and review to let us know, and don’t forget to tag us in your recreations on Instagram!