Craving something cozy and creamy? This homemade Cream of Chicken Soup is rich, flavorful, and ready in just 15 minutes. It’s smooth, comforting, and perfect for casseroles or a quick warm bowl on its own.
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Why Make Homemade Cream of Chicken Soup
Homemade cream of chicken soup beats canned versions in every way. It’s fresh, budget-friendly, and free from preservatives. You control the salt, creaminess, and flavor, making it ideal for healthier cooking. With simple pantry ingredients like butter, flour, broth, and milk, it comes together fast. Plus, you can adjust it for dietary needs using dairy-free milk or low-sodium broth. Bouillon adds a deep chicken flavor, especially when your broth is mild. You’ll love the silky texture that canned soup can’t match. This version also freezes beautifully, so you can keep a batch on hand for easy weeknight dinners or casseroles.
Ingredients You’ll Need
You only need a few basics. Butter gives richness and helps form the roux, which thickens the soup. All-purpose flour blends with the butter to create a smooth, creamy base. Chicken broth adds body and savory depth, while the optional bouillon cube gives extra chicken flavor. Milk adds creaminess—whole milk works best, but any milk or dairy-free substitute will do. The blend of celery salt, onion powder, garlic powder, and pepper brings balance and flavor. You can use unsalted butter or low-sodium broth to manage salt levels. For extra smoothness, strain the soup after cooking.
How to Make Cream of Chicken Soup
Prep and Warm the Milk
Gently warm your milk in the microwave before cooking. This helps prevent curdling when you add it to the hot roux later. Warm milk also blends more easily, keeping your soup smooth and silky.
Make the Roux
Melt butter in a medium saucepan over medium heat until foamy. Gradually whisk in flour, stirring constantly. Cook for about 3–5 minutes until it smells nutty and looks like wet sand. This step removes the raw flour taste and builds your thick base.
Slowly Add the Broth
Take the pan off the heat, then slowly pour in one-third of the chicken broth while whisking. Once smooth, add another third, whisk again, and then the rest. Constant whisking ensures there are no lumps, giving the soup a creamy texture.
Add Milk and Seasonings
Now whisk in the warmed milk, bouillon (if using), and all seasonings. Stir continuously so everything combines evenly. The mixture should already look creamy and lightly thickened as flavors meld together.
Thicken and Finish
Return the pot to medium-high heat and keep whisking until the soup thickens and nearly boils. Once it reaches your preferred thickness, remove it from the heat. Let it rest—it will thicken more as it cools. Adjust consistency later with extra milk or broth if desired.
Pro Tips for the Smoothest Texture
Always whisk constantly from the moment butter melts until the end of cooking. This prevents lumps and keeps the soup glossy. If you want a texture as smooth as canned condensed soup, strain it through a fine mesh sieve before cooling. Remember, it will thicken as it cools, so stop cooking just before it’s as thick as you want. For a lighter soup, add more milk. For a richer taste, use half-and-half. Cooling fully before refrigerating also keeps it from separating when reheated.
How to Use This as a Condensed Soup Substitute
This recipe makes the same amount as two 10.5-ounce cans of condensed cream of chicken soup. Use one cup of this homemade version wherever canned soup is called for. It works perfectly in casseroles, slow cooker dishes, and creamy chicken bakes. Try it in your next batch of pot pies or noodle casseroles. It adds incredible homemade flavor to recipes like Creamy Leek and Chicken Soup or Sicilian Chicken Soup. You’ll notice a richer, fresher taste in every bite.
Storage, Freezing, and Reheating
Keep your soup in airtight containers in the fridge for up to one week. It also freezes well for up to four months. When thawing, you may notice slight separation—that’s normal. Just whisk it again over low heat until smooth. Avoid boiling when reheating to prevent curdling. Because it contains dairy, it’s not safe for canning or long-term shelf storage. For best results, cool completely before storing to keep the texture creamy and consistent.
Frequently Asked Questions
How long can cream of chicken soup sit out?
It shouldn’t sit out for more than 2 hours at room temperature.
Does cream of chicken soup need to be refrigerated?
Yes, always refrigerate it in an airtight container to prevent spoilage.
What makes cream of chicken soup?
It’s a blend of butter, flour, broth, milk, and simple seasonings cooked until thick and creamy.
Are you supposed to eat cream of chicken soup by itself?
Absolutely! You can enjoy it on its own or use it as a base for casseroles and sauces.
Other Recipes You May Enjoy
- Creamy Chicken Tortilla Soup
- The Best White Bean Soup
- Easy Orzo, Leek and Dill Soup
- Pumpkin Soup Recipe
Conclusion
This Cream of Chicken Soup recipe is quick, creamy, and so versatile. It’s perfect as a cozy meal or as a base for endless comfort food favorites. With its rich flavor and smooth texture, it’ll soon become your kitchen staple. Save this recipe—it’s a keeper for every home cook who loves simple, delicious comfort food. Find even more cozy inspiration on Pinterest.
Cream of Chicken Soup
Equipment
- Medium saucepan For melting butter and cooking the roux
- Whisk Essential for keeping the soup smooth
- Measuring cups and spoons For accurate ingredient ratios
- Fine mesh strainer Optional, for extra smooth texture
Ingredients
- 4 tablespoons butter
- ½ cup + 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 chicken bouillon cube or 1 teaspoon bouillon paste (optional)
- 1 cup milk (whole preferred, any kind works)
- ⅓ teaspoon each celery salt, onion powder, garlic powder, salt, and black pepper
Instructions
- Warm the milk briefly in the microwave to prevent curdling and set aside.
- Melt butter in a medium saucepan over medium heat until foamy.
- Gradually whisk in the flour and cook for 3–5 minutes until it smells nutty and looks like wet sand.
- Remove from heat. Slowly whisk in one-third of the chicken broth, then another third, whisking until smooth each time. Add remaining broth.
- Whisk in warmed milk, bouillon (if using), and all seasonings until combined.
- Return to heat and whisk until thickened and nearly boiling. Remove from heat and let rest to finish thickening.
