Cream of Chicken Soup Recipe

This Cream of Chicken Soup Recipe creates a rich, velvety soup in 20 minutes with simple ingredients. Better than canned, perfect for casseroles and comfort food classics.

Cream of Chicken Soup Recipe
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My grandmother used to say that a good cream of chicken soup is worth its weight in gold, and after years of testing different versions, I finally understand what she meant. This homemade Cream of Chicken Soup Recipe transforms simple pantry ingredients into a velvety, flavorful base that outshines anything you’ll find in a can.

I’ll never forget the first time I opened a can of condensed soup and tasted it side-by-side with my homemade version. The difference was staggering – one tasted like nostalgia mixed with preservatives, while the other sang with real butter, fresh herbs, and that unmistakable richness that only comes from scratch cooking.

Quick Recipe Summary
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
ServingsEquivalent to 2 cans (about 2.5 cups)
Difficulty LevelEasy

This Chicken Chowder pairs beautifully with the same creamy base techniques, and you’ll find the methods remarkably similar.

Cream of Chicken Soup Recipe

Why You’ll Love This Cream of Chicken Soup Recipe

This recipe gives you complete control over what goes into your soup. No mysterious ingredients, no sky-high sodium levels, just pure, wholesome flavor.

The texture is silky smooth and perfectly thick, making it an ideal replacement in casseroles, pot pies, and countless comfort food classics. Plus, it’s freezer-friendly, so you can make a big batch and store it in portions that match standard soup cans.

Here’s what makes this recipe special:

  • Quick and easy – Ready in just 20 minutes with minimal hands-on time
  • Budget-friendly – Uses simple pantry staples you likely already have
  • Customizable – Adjust seasonings to match your taste preferences
  • Versatile – Works as a soup base, casserole ingredient, or sauce
  • Healthier – Control the sodium, fat, and use quality ingredients
  • No preservatives – Just real food that tastes like it should

Another favorite comfort food: Chicken Corn Chowder.

Ingredients

This recipe relies on a classic French technique called a roux, where butter and flour create the perfect thickening base. The key is whisking constantly to prevent lumps and cooking the flour just long enough to eliminate that raw taste without browning it too much.

For the Cream of Chicken Soup:

If you’re looking for another creamy base recipe, try this Bechamel Sauce.

Kitchen Equipment Needed

Having the right tools makes this recipe foolproof. I learned the hard way that a cheap whisk just doesn’t cut it when you’re trying to create a perfectly smooth soup.

Essential equipment:

You might also enjoy: Seafood Chowder.

After making this recipe countless times, I’ve found a few products that genuinely make a difference in both the process and the final result.

1. Le Creuset Enameled Cast Iron Saucepan

This saucepan distributes heat so evenly that you’ll never have to worry about burning your roux or getting lumps in your soup. The enameled interior makes cleanup incredibly easy, even with dairy-based recipes. It’s pricey, but after ten years of near-daily use, mine still looks and performs like new.

Get it on Amazon

2. OXO Good Grips 11-Inch Balloon Whisk

I’ve gone through so many whisks over the years, and this one finally convinced me that not all whisks are created equal. The balloon shape incorporates air beautifully while the comfortable grip prevents hand fatigue when you’re whisking for several minutes.

Get it on Amazon

3. Better Than Bouillon Chicken Base

This concentrated chicken base adds incredible depth to the soup without making it too salty. Unlike traditional bouillon cubes, you can control exactly how much you add to achieve your preferred flavor intensity. One jar lasts for months in the refrigerator.

Get it on Amazon

4. Tovolo Tight-Fitting Airtight Container Set

These containers are perfect for freezing soup in can-sized portions. They stack beautifully in the freezer, seal tight enough to prevent freezer burn, and the measurements marked on the side make it easy to know exactly how much soup you have.

Get it on Amazon

For more comforting soup recipes, check out Tomato Soup.

Cream of Chicken Soup Recipe

Step-by-Step Instructions: How to Make Cream of Chicken Soup

Making cream of chicken soup from scratch is easier than you might think. The secret is maintaining consistent heat and whisking constantly to achieve that silky smooth texture we’re after.

1. Prepare Your Ingredients

  • Measure out all ingredients and have them within easy reach
  • If using milk straight from the refrigerator, microwave it for 45 seconds to bring it to room temperature (this prevents curdling and reduces lumps)
  • If your butter is cold, cut it into small pieces so it melts more evenly
  • Have your chicken broth and all seasonings measured and ready to add

2. Create the Roux Base

  • Place your saucepan over medium-low heat
  • Add the butter and let it melt completely, allowing it to foam slightly (this takes about 2-3 minutes)
  • The foaming indicates that water in the butter is evaporating, which will give you a smoother final texture
  • Once the butter has melted and begun to foam, gradually sprinkle in the flour while whisking constantly
  • Continue whisking the butter-flour mixture for 3-5 minutes until it resembles wet sand
  • The mixture should turn a light golden color but not brown (if it browns, you’ve gone too far and should start over)
  • This cooking time is crucial for eliminating the raw flour taste

3. Add the Chicken Broth

  • Reduce heat to low to prevent splattering
  • Very slowly pour in the chicken broth while whisking vigorously
  • Start with just a few tablespoons at a time, whisking until smooth before adding more
  • This gradual addition prevents lumps from forming
  • Once half the broth is incorporated, you can add the rest more quickly while continuing to whisk
  • The mixture will look thin at first but will begin to thicken as it heats
  • Add the chicken bouillon or bouillon cubes if using, whisking until completely dissolved

4. Incorporate the Milk and Seasonings

  • Still whisking continuously, slowly pour in the warmed milk
  • Add the garlic powder, onion powder, black pepper, salt, and celery seed
  • Whisk constantly to combine all ingredients thoroughly
  • Increase heat to medium and bring the mixture to a gentle simmer
  • Continue whisking frequently as the soup heats

5. Simmer Until Thickened

  • Once the soup begins to simmer, reduce heat to medium-low
  • Continue cooking for 2-3 minutes, whisking often
  • The soup should coat the back of a spoon when it’s ready
  • If it seems too thick, whisk in a tablespoon of milk or broth at a time until you reach desired consistency
  • If it’s too thin, simmer for another 1-2 minutes while whisking
  • For an ultra-smooth texture, strain the soup through a fine mesh strainer

6. Cool and Store

  • Remove the saucepan from heat
  • Let the soup cool for 5-10 minutes if using immediately in a recipe
  • For storage, let it cool completely before transferring to airtight containers
  • The soup will thicken slightly as it cools, which is normal
  • Label containers with the date if freezing

You can use this soup in recipes like Shepherds Pie.

Cream of Chicken Soup Recipe

Tips for The Best Cream of Chicken Soup

After making this recipe dozens of times and learning from a few mishaps along the way, here are my hard-won tips for perfection every time.

Pro tips for success:

  • Warm your milk – This is the single most important tip for preventing lumps. Cold milk hitting a hot roux creates instant lumps that are nearly impossible to whisk out.
  • Use constant motion – Keep that whisk moving, especially when adding liquids. Constant whisking prevents the flour from clumping and ensures even cooking.
  • Control your heat – Too high heat will cause the milk to curdle and the roux to burn. Medium to medium-low heat gives you much more control.
  • Don’t rush the roux – Those 3-5 minutes of cooking the flour mixture are crucial. Undercooked roux tastes pasty, while properly cooked roux has a nutty, pleasant flavor.
  • Adjust consistency as needed – Remember that the soup thickens as it cools. If making it for immediate use in a casserole, keep it slightly thinner than you might think necessary.
  • Taste and adjust – Always taste before using or storing. You might want more salt, pepper, or chicken flavor depending on your preferences and what you’re using it for.
  • Use quality broth – The flavor of your broth directly impacts the final soup. Homemade is best, but a good quality low-sodium broth works wonderfully.
  • Consider the final dish – If you’re using this soup in a recipe with other salty ingredients, reduce the salt in the soup itself.
  • Strain for perfection – If you want that ultra-smooth, canned soup texture, run the finished soup through a fine mesh strainer.
  • Make it ahead – This soup actually benefits from sitting for a few hours or overnight as the flavors meld together.

For another versatile sauce recipe, try Cheese Sauce.

What to Serve with Cream of Chicken Soup

Cream of Chicken Soup Recipe

While this soup is primarily used as a cooking ingredient, you can absolutely turn it into a delicious meal with a few simple additions. I love serving it on particularly cold evenings when I want something quick and comforting.

Perfect pairings:

  • Crusty bread – Dinner Rolls or artisan bread for dipping
  • Fresh salad – A crisp green salad balances the richness beautifully
  • Crackers – Buttery crackers or oyster crackers add nice texture
  • Grilled cheese – The classic soup and sandwich combo never fails
  • Roasted vegetables – Add color and nutrition to your meal
  • Rice or noodles – Stir in cooked rice or egg noodles to make it heartier

To turn this into a full soup:

Simply add 1-2 cups additional chicken broth, 1-2 cups cooked shredded chicken, and your choice of vegetables (carrots, celery, peas, corn, or potatoes). Simmer until the vegetables are tender and you have a complete meal.

Common recipe uses:

This soup works beautifully in Green Bean Casserole, chicken pot pie, casseroles, pasta bakes, and anywhere a creamy base is needed.

Variations of Cream of Chicken Soup

One of the best things about this recipe is how easily you can adapt it to suit different dishes or dietary needs. Here are the variations I make most often.

Flavor variations:

  • Cream of mushroom – Sauté 8 oz sliced mushrooms in the butter before adding flour, or stir in mushroom powder
  • Cream of celery – Add 1/2 cup finely diced cooked celery and increase celery seed to 1/4 teaspoon
  • Cream of herb chicken – Stir in 1 teaspoon dried thyme and 1 teaspoon dried parsley
  • Garlic lover’s version – Double the garlic powder or add 2-3 cloves of fresh minced garlic when melting the butter
  • Cajun-spiced – Add 1 teaspoon Cajun seasoning for a Southern kick
  • Lemon herb – Stir in 1 tablespoon fresh lemon juice and 1 teaspoon dried dill at the end

Dietary modifications:

  • Dairy-free – Use dairy-free butter and unsweetened almond milk or oat milk (note that the texture will be slightly different)
  • Gluten-free – Substitute gluten-free all-purpose flour blend for regular flour (1:1 ratio)
  • Lower sodium – Use unsalted butter, low-sodium broth, and reduce or eliminate added salt
  • Richer version – Replace milk with heavy cream for an ultra-luxurious soup
  • Lighter version – Use 2% milk instead of whole milk and reduce butter to 3 tablespoons

Add-ins for complete soup:

  • Classic chicken noodle style – Add cooked egg noodles, shredded rotisserie chicken, diced carrots, and celery
  • Wild rice – Stir in cooked wild rice blend and cooked chicken
  • Loaded potato – Add diced cooked potatoes, bacon bits, and shredded cheddar cheese
  • Veggie-packed – Include frozen mixed vegetables, corn, and peas

For another soup variation, try Egg Drop Soup.

Storage and Reheating

Proper storage is key to maintaining the quality of your homemade soup. I’ve learned a few tricks over the years that keep it fresh and delicious.

Refrigerator storage:

  • Let the soup cool completely to room temperature before storing
  • Transfer to an airtight container or mason jar
  • Store in the refrigerator for up to 5-7 days
  • The soup will thicken as it chills, which is completely normal
  • Leave a little headspace in the container as the soup may expand slightly

Freezer storage:

  • Cool the soup completely before freezing
  • Pour into freezer-safe containers, leaving 1-inch headspace for expansion
  • I recommend freezing in portions that match standard soup cans (about 1 1/4 cups each)
  • Label containers with the date and contents
  • Freeze for up to 3-4 months for best quality
  • For easy portioning, freeze in ice cube trays, then transfer cubes to freezer bags

Reheating methods:

  • Stovetop – Transfer to a saucepan over medium-low heat, whisking frequently until heated through and smooth
  • Microwave – Heat in 30-second intervals, whisking between each interval
  • Thawing frozen soup – Thaw overnight in the refrigerator or use the defrost setting on your microwave
  • If the soup separates – Don’t worry! Simply whisk vigorously while reheating and it will come back together
  • Thin if needed – Add a splash of milk or broth while reheating if the soup has thickened too much

Important notes:

  • This soup cannot be pressure canned due to the dairy content
  • If you notice any off smell or mold, discard immediately
  • Always reheat to at least 165°F (74°C) if the soup has been stored

Try this soup in Baked Ziti for a creamy twist.

Cream of Chicken Soup Recipe

Nutritional Facts

Here’s the approximate nutritional information for this homemade cream of chicken soup. Keep in mind that these values can vary based on the specific brands and types of ingredients you use.

Per 1/2 cup serving (recipe makes 2.5 cups total):

  • Calories: 170
  • Total Fat: 12g
    • Saturated Fat: 7g
    • Trans Fat: 0g
  • Cholesterol: 35mg
  • Sodium: 420mg (varies significantly based on broth and added salt)
  • Total Carbohydrates: 11g
    • Dietary Fiber: 0g
    • Sugars: 3g
  • Protein: 4g
  • Vitamin A: 8% DV
  • Calcium: 8% DV
  • Iron: 4% DV
  • Potassium: 180mg

Comparison to canned condensed soup:

  • Sodium – This homemade version contains about 40-50% less sodium than canned varieties (which can have 800-900mg per serving)
  • No preservatives – Unlike canned soups, this contains no preservatives or artificial ingredients
  • Fresh ingredients – Real butter and quality broth create better flavor and nutrition
  • Customizable – You control exactly what goes in, making it easier to accommodate dietary needs

Notes on nutrition:

  • To reduce sodium further, use low-sodium or no-salt-added chicken broth and omit additional salt
  • For a lower-fat version, reduce butter to 3 tablespoons and use 2% milk
  • The actual nutritional content will vary based on specific ingredients used
  • This is significantly healthier than many store-bought condensed soups

Another healthy option: Lentil Soup.

Health Benefits of Key Ingredients

While cream of chicken soup is definitely a comfort food, the homemade version offers some genuine nutritional benefits that you won’t find in canned versions.

Key health benefits:

  • Quality protein from dairy and chicken broth – Helps with muscle maintenance and keeps you feeling satisfied longer
  • Calcium from milk – Supports bone health and provides about 8% of your daily calcium needs per serving
  • Lower sodium than canned versions – Better for heart health and helps prevent bloating and water retention
  • No artificial ingredients – Your body recognizes and processes real food more efficiently than preservatives and additives
  • Vitamin A from butter and milk – Supports immune function, vision, and skin health
  • Controllable ingredients – You can adjust the recipe to include less fat, more nutrients, or accommodate allergies

Additional benefits:

  • Bone broth advantages – If using homemade bone broth, you’ll get collagen, gelatin, and minerals that support joint and gut health
  • Easily digestible – The smooth, creamy texture makes this gentle on the stomach
  • Warming and comforting – Hot soup can help clear sinuses and provide comfort when you’re under the weather
  • Portion control – Making your own allows you to create exactly what you need without waste
  • Budget-friendly nutrition – More economical than buying multiple cans while providing better quality ingredients

Remember that cream soup is a rich food best enjoyed in moderation as part of a balanced diet. When using it in recipes, pair it with plenty of vegetables and lean proteins for a more nutritionally complete meal.

For a protein-packed option, try Chicken Soup.

FAQs About Cream of Chicken Soup

1. Can I use this homemade soup as a direct substitute for canned condensed soup?

Absolutely! This recipe is specifically designed to replace canned condensed cream of chicken soup in any recipe. One batch of this homemade version equals approximately two 10.5-ounce cans of condensed soup. If your recipe calls for one can, use about 1 1/4 cups of this homemade version.

2. Why does my cream of chicken soup have lumps in it?

Lumps typically form when cold liquid hits hot roux, or when you’re not whisking enough. The best prevention is to warm your milk before adding it (microwave for 45 seconds) and to whisk constantly while adding all liquids. If you do get lumps, try straining the soup through a fine-mesh strainer or using an immersion blender to smooth it out.

3. Can I make this soup ahead of time?

Yes! This soup actually improves in flavor after sitting for a few hours or overnight as the seasonings meld together. Store it in an airtight container in the refrigerator for up to one week, or freeze it for up to four months. The soup will thicken as it cools, so you may need to thin it slightly with milk or broth when reheating.

4. What’s the difference between condensed soup and regular cream of chicken soup?

Condensed soup is a concentrated, thick version designed to be used as an ingredient in other recipes. Regular cream of chicken soup is thinner and meant to be eaten as is. This recipe makes condensed soup, but you can easily turn it into a full soup by adding 1-2 additional cups of chicken broth and cooked chicken pieces with vegetables.

5. Can I make this soup in larger batches for meal prep?

Definitely! This recipe doubles or triples beautifully. Just maintain the same ingredient ratios and cook times. I often make a large batch and freeze it in portions that match standard soup can sizes (about 1 1/4 cups each) in freezer-safe containers. This way, I always have homemade soup ready whenever a recipe calls for it. You can even freeze portions in ice cube trays for smaller amounts.

Read Also: Matzo Ball Soup

Final Thoughts

Making your own cream of chicken soup is one of those small kitchen victories that makes you feel like a real cook. The first time you taste the difference between homemade and canned, you’ll understand why it’s worth the extra 20 minutes.

This recipe has become such a staple in my kitchen that I rarely buy canned soup anymore. I keep portions in the freezer and grab them as needed, knowing exactly what’s in each batch. Give this recipe a try in your favorite casserole or pot pie, and I think you’ll be converted too.

I’d love to hear how this recipe works for you! Drop a comment below sharing your experience, any variations you tried, or what recipe you used it in. Happy cooking!

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