Name: Homemade Cream of Chicken Soup Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 3 tablespoons unsalted butter; 1/3 cup all-purpose flour; 2/3 cup milk; 1/3 cup chicken broth; 1/2 cup finely chopped cooked chicken (optional); 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/4 teaspoon salt; 1/8 teaspoon black pepper

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If you’ve ever found yourself halfway through a delicious recipe only to discover you’re out of that trusty canned soup, Homemade Cream of Chicken Soup is about to become your secret weapon. This from-scratch version comes together in just minutes with simple pantry staples, yet tastes worlds better than anything from the store. It’s rich, velvety, and brimming with flavorful notes of chicken and gentle spices—a truly comforting hug in a bowl or the perfect base for your casseroles and soups.

Homemade Cream of Chicken Soup Recipe - Recipe Image

Ingredients You’ll Need

There’s real beauty in using everyday ingredients to create something so flavorful and versatile. Each component of this Homemade Cream of Chicken Soup brings something important to the table, whether it’s adding richness, body, or that touch of savory goodness you crave.

Unsalted butter (3 tablespoons): The foundation of your roux and the source of that classic creamy flavor—don’t skimp here!
All-purpose flour (1/3 cup): Crucial for thickening your soup and giving it that irresistibly silky texture.
Milk (2/3 cup): Adds luscious creaminess and balances the richness of the butter.
Chicken broth (1/3 cup): Infuses the soup with deep, savory chicken flavor—use a good-quality broth for best results.
Garlic powder (1/4 teaspoon): Brings subtle warmth and depth without overpowering the finished soup.
Onion powder (1/4 teaspoon): Essential for building savory complexity in every spoonful.
Salt (1/4 teaspoon): Enhances all the other flavors—taste as you go for the perfect balance.
Black pepper (1/8 teaspoon): Adds just the right amount of bite and balances the creamy base.
Finely chopped cooked chicken (1/2 cup, optional): Stir this in for a heartier soup or leave it out if you’re using the soup as a condensed base for other dishes.

How to Make Homemade Cream of Chicken Soup

Step 1: Melt the Butter

Start by placing a small saucepan over medium heat. Drop in the unsalted butter and let it melt, swirling occasionally so it doesn’t brown. This step is where all the richness begins: the melted butter is the flavor-fat backbone that makes homemade soups so soul-satisfying.

Step 2: Create the Roux

Sprinkle the flour evenly over the melted butter. Whisk constantly for 1 to 2 minutes—this simple roux is what sets Homemade Cream of Chicken Soup apart, creating a thick, smooth texture. Cooking out the raw flour taste is key here, so don’t rush this step.

Step 3: Whisk in the Liquids

Slowly pour in the milk and chicken broth while whisking all the while. The mixture may look a bit lumpy at first, but keep whisking and it’ll soon become beautifully smooth and creamy. The gradual addition helps prevent any clumps and ensures a velvety base for your soup.

Step 4: Add Spices and Simmer

Now it’s time for the finishing touches—stir in the garlic powder, onion powder, salt, and black pepper. These pantry spices are understated heroes, grounding the soup with layers of flavor. Bring everything to a gentle simmer, whisking regularly. Within 3 to 5 minutes, you’ll see the mixture thicken into the perfect condensed soup consistency.

Step 5: Stir in Chicken (Optional)

If you want to add actual chicken, fold in your finely chopped cooked chicken now. Give it just one minute to warm through. It’s completely up to you—add chicken for a stand-alone soup, or leave it out if you’re using this as a casserole or sauce base.

How to Serve Homemade Cream of Chicken Soup

Garnishes

Dress up your Homemade Cream of Chicken Soup with a simple sprinkle of fresh chopped parsley, a dusting of cracked pepper, or even a few crunchy homemade croutons on top. A swirl of cream or a pinch of smoked paprika can also add a lovely pop of color and flavor.

Side Dishes

Nothing beats a big slice of rustic bread or flaky biscuits served alongside this soup. For a complete meal, try pairing with a crisp green salad or a plate of roasted vegetables—the soup’s creamy texture is perfect for balancing lighter sides.

Creative Ways to Present

For gatherings, pour the soup into small mugs for cozy sipping, or serve as a starter in elegant ramekins. Homemade Cream of Chicken Soup also shines as a creamy filling in pot pies, a decadent sauce over rice, or a flavorful base for casseroles. Don’t be afraid to get creative!

Make Ahead and Storage

Storing Leftovers

Any leftover soup should be cooled to room temperature before being stored in an airtight container in the refrigerator. It will keep beautifully for up to 4 days, making it ideal for busy weeknights or meal prepping for casseroles ahead of time.

Freezing

Homemade Cream of Chicken Soup freezes surprisingly well! Transfer the cooled soup to a freezer-safe container or zip-top bag, leaving a little space for expansion. Freeze for up to three months. For best results, thaw overnight in the fridge before reheating.

Reheating

When you’re ready to enjoy the soup again, simply warm it gently in a saucepan on the stovetop. Stir frequently and add a splash of milk or broth if it seems extra thick—the soup will return to its creamy, luscious texture in no time.

FAQs

Can I make this soup gluten-free?

Absolutely! Just swap the all-purpose flour for a 1:1 gluten-free flour blend. It thickens just as well and gives you all the same rich, creamy comfort.

Can I use this as a direct replacement for canned cream of chicken soup?

Yes! This recipe yields about 1 1/4 cups, the equivalent of a 10.5-ounce can. Use it as a substitute in any recipe that calls for condensed cream of chicken soup. Just be sure to use the soup while it’s thick, especially if adding to casseroles.

Can I use low-fat milk or alternative milks?

You can use low-fat milk for a lighter version, though the soup may be slightly less rich. Dairy-free alternatives like unsweetened almond or oat milk work too, but may change the flavor a bit—always opt for unflavored varieties.

Is it necessary to add cooked chicken?

No, the chopped chicken is totally optional. Leave it out if you just want a creamy base for meals, or add it in for a satisfying, hearty bowl of soup all on its own.

How can I add extra flavors or veggies?

Ingredients like sautéed mushrooms, diced carrots, celery, or herbs (think thyme or dill) can be added for your own signature take on Homemade Cream of Chicken Soup. Just keep the add-ins small and tender so they blend seamlessly.

Final Thoughts

This Homemade Cream of Chicken Soup is proof that comfort food doesn’t have to be complicated. Whether you’re ladling it into a bowl or folding it lovingly into a family recipe, there’s something special about knowing it’s made from scratch. I hope you give it a try and discover just how easy and rewarding homemade can be!

Homemade Cream of Chicken Soup Recipe

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4.6 from 16 reviews

Author: admin
Total Time: 15 minutes
Yield: 1 1/4 cups (about 1 can) 1x
Diet: Non-Vegetarian

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Description

Learn how to make a delicious homemade cream of chicken soup that’s perfect for using as a base in various recipes or enjoying on its own. This creamy and flavorful soup is easy to prepare and much healthier than store-bought versions.

Ingredients

Scale

Main Ingredients:

3 tablespoons unsalted butter
1/3 cup all-purpose flour
2/3 cup milk
1/3 cup chicken broth
1/2 cup finely chopped cooked chicken (optional)

Seasonings:

1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon black pepper

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Instructions

Melt Butter and Make Roux: In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes to create a roux.
Add Milk and Broth: Slowly whisk in the milk and chicken broth until smooth and lump-free.
Season and Thicken: Add garlic powder, onion powder, salt, and black pepper. Bring to a simmer, whisking frequently, until thickened, about 3–5 minutes.
Finish Soup: Stir in the chopped cooked chicken, if using, and cook for another minute until heated through. Use immediately or refrigerate for later use.

Notes

This recipe yields the equivalent of one 10.5-ounce can of condensed cream of chicken soup.
For a gluten-free version, use a 1:1 gluten-free flour blend.
To lower the fat content, opt for low-fat milk.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Soup
Method: Stovetop
Cuisine: American