Homemade Cream of Chicken Soup Recipe
Make your own homemade cream of chicken soup, it’s actually super easy! I bet you have all the ingredients to make this in your pantry right now! You can substitute this homemade cream of chicken soup in any recipe that calls for cream of chicken soup. There are so many uses! You will love having this recipe on hand.
Also be sure to check out some of these other great recipes:
Macaroni and Cheese Recipe: Creamy and Delicious!
Breaded Chicken: How to Make Breaded Chicken Breast
3 Ingredient Devil`s Food Cake Muffins
Homemade Hamburger Helper Recipe Cheeseburger Macaroni
Cream of Chicken Soup.
The stuff casseroles are made of.
First off, I’m just going to say I always have a can or two in my pantry and I feel no shame over that.
In a pinch, cream of chicken soup can pull together an otherwise unlikely cast of ingredients and make something edible and satisfying for the whole family.
But…the ingredients.
Oh the ingredients.
That canned stuff is yucky for you.
There’s really no getting around it.
However, if you make it yourself, it’s actually not that horrible! Still not something you’d want to eat on a daily basis, but at least it’s made with ingredients you can pronounce and have readily on hand at any given time.
Seriously, homemade cream of chicken soup will make you wonder why you keep that old standby can of cream of chicken soup in the pantry at all (and yet…I still do. At all times. Maybe it’s one of those things I picked up from my mother? Who knows.).
This recipe makes about 2 cans worth of cream of chicken soup. It can be frozen in an airtight container or just refrigerated if you’ll be using it soon.
Homemade Cream of Chicken Soup Recipe
Inspired by Tammy’s Recipes
Ingredients:
1 1/2 cups chicken broth
1/2 teaspoon Poultry Magic (or other poultry seasoning)
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
Salt to taste (this will depend on how salty your broth is)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour
Directions:
- Stir together chicken broth and seasonings with 1/2 cup of milk. Bring to a boil.
- Meanwhile, stir the remainder of the milk and flour together in a separate bowl.
- Add a bit of the hot seasoned broth to the flour/milk mixture and stir it in to warm it up (since your milk is likely cold!).
- Slowly drizzle the flour/milk mixture into the hot broth, stirring as you pour.
- Whisk briskly until the mixture thickens and boils.
- Remove from heat and let cool. Pour into an air tight container if you won’t be using it immediately.
I store mine in a Mason Jar.
I have a recipe going up soon that will use this Homemade Cream of Chicken Soup recipe! Be sure to subscribe by email or follow on Facebook so you don’t miss out!
UPDATE: Enjoy this Cream of Chicken Soup Recipe with my Scratch Made Chicken and Dumplings!
| Homemade Cream of Chicken Soup |
- 1 1/2 cups chicken broth (homemade or store bought)
- 1/2 teaspoon Poultry Magic (or any poultry seasoning)
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
- salt to taste (depends on how salty your broth is)
- 1/4 teaspoon parsley
- dash of paprika
- 1 1/2 cups milk
- 3/4 cup flour
- Stir together chicken broth and seasonings with 1/2 cup of milk. Bring to a boil.
- Meanwhile, stir the remainder of the milk and flour together in a separate bowl.
- Add a bit of the hot seasoned broth to the flour/milk mixture and stir it in to warm it up (since your milk is likely cold!).
- Slowly drizzle the flour/milk mixture into the hot broth, stirring as you pour.
- Whisk briskly until the mixture thickens and boils.
- Remove from heat and let cool. Pour into an air tight container if you won’t be using it immediately.
This looks SO good and easy! I’ll be trying it soon!
It is good and easy!
I know you said to freeze or refrigerate if you’re going to use right away, but how about canning it? Can you preserve it in mason jars via pressure cooker, and if so any pointers??? 🙂
I am not a canner, so I cannot say whether canning this is safe or not.
No, you can’t can (pressure or water bath) anything with dairy or flour.
I’m guessing this is the same as the soup + milk (as cooked from the can). How do you vary your recipe to use in a dish where you need the condensed soup from the can only? (Sorry if that’s a stupid question!)
The recipe equals about 2 cans of Cream of Chicken canned soup 🙂
Equal to two condensed cans? Or equal to two cans worth of soup after you add water or milk to the condensed can?
Do you think whole wheat flour could be used instead of regular flour?
Absolutely!
I see making this as a dry mix, with powdered milk and then store it for a later time.
Have you tried to make the dry mix and add liquid as needed?
Thanks for this recipe! I was wondering how complicated it might be to make your own- sounds like it’s not so bad!
Just slightly more complicated than opening the can! I love it and it’s SOOO tasty!
how long will this keep if I made alot of it and how would you store it? Refrigerator or just in the pantry?
Definitely don’t put it in the pantry. After it cools you can either put it in the fridge to use in the next few days or you can freeze it. Don’t put it in the freezer hot though. Allow it to cool in the fridge first.
Good choice making your own! BPA cans are nasty!
This looks AMAZING!!! I’m definitely trying it! I use lots of CofC in stroganoff. I bet this will be even BETTER!
THANKS so much!!
When I used to make beef stroganoff, I would saute the fresh mushrooms and onions. Then saute the beef, add bouillon and water and simmer until tender. Add the veggies back in and add sour cream to make the sauce. Done. Serve with noodles.
Do you have a recipe for homemade Cream of Mushroom or Cream of Celery as well?
Looks so yummy! I use Cream of Chicken soup all the time, def have to try this. How long will it last in the freezer?
Any thoughts on using cornstartch instead of flour, I’m gluten free and need to make my own soups for hot dishes? I have one I use, but this looks tastier.
I was wondering this same thing. I am not gluten free but my good friend is and this would be nice when I am cooking for her.
Subbing cornstarch for flour:
Use half as much cornstarch instead of flour. Do not add the cornstarch directly to the pan, but mix it in a little cup with at enough cold water to dissolve it, e.g. 1 T. cornstarch to 2-3 T. water; then set the dissolved cornstarch aside until the rest of your recipe has come to a simmer. Stir the dissolved cornstarch into the hot liquid and let simmer over medium heat at least one minute, stirring constantly until thickened.
Cornstarch mixtures do not freeze well.
I make this all the time with cornstarch. if you want to freeze it freeze then add cornstarch when it is thawed. it is such a great recipe and so easy.
Oh very interesting. Do you blend the defrosted soup with the cornstarch or add it as you heat it through?
i am going to try this using powdered soya. 🙂
Could you possibly put in pressure cooker and can it.
I am not a canner so I honestly don’t know the rules for canning. I’m sorry!
Hi Heather,
I know this is way late, but it caught my eye since I am trained in food science and have worked as a nutrition consultant.. I would not attempt to can this, as it is a low acid mixture. Low acid mixtures require a professional canning pressure cooker, not a home pressure cooker, as well as strict care in the steps to prevent botulism.
The recipe is so simple and just takes moments, there really is no need anyway.
Have you ever tried this with almond milk? My daughter is allergic to dairy. Just wondering if it would work (because if I could use this in casseroles to make for her to take to daycare, I might fly over there and kiss you). 🙂
Honestly I haven’t tried it? You should try it and report back!
If you put the hot mixture in a mason jar…would it sort of can itself? especially if it was a HOT mason jar…then would you still need to keep it in the freezer? Or could you just put the whole thing in the mason jar and then can the whole thing in a hotwater bath. i just don’t have enough freezer space to put of bunch of jars in there.
Please be very careful when canning anything with dairy. It isn’t recommended. A hot water bath can only be used for high acid foods, all other foods that can be canned have to be done with a pressure canner.
Looks good, thank you (I always feel a bit guilty using canned soups). Can this recipe be adjusted to make cream of mushroom and/or cream of celery soup also?
I will have to try this! I make homemade chicken broth all the time. It will be so satisfying using the homemade broth to make the homemade cream of chicken soup!
I wonder if I could make this with gluten free flour? That would be a game changer for my family!!!
Eileen, if you try and it works out, please come back and let me know! I’d love to include that information in the post! I do wonder if you’d need some other kind of thickener though?
I would think to make cream of mushroom you would just add fresh sliced mushrooms to the chicken broth mixture cause to me they taste pretty similar then just make ure they are soft before adding the flour mixture. I’ve never tried cream of celery but would bet it probably close to the same after all they use similar ingredients
You are probably spot on Karen! I’d maybe add some celery salt and less regular salt to cream of celery too?
I would think starting with a veggie broth would work for cream of mushroom and celery. I would add some sauteed chopped mushrooms or celery with the broth/milk/seasoning mixture.
Your seasonings are right on. I served half the recipe, slightly diluted, over linguine. I simmered some chopped celery and chopped portabello mushrooms in the hot broth before adding the flour mixture. I stirred in two leftover cubed turkey burgers and heated through before combining with the linguine. My husband thought he was getting gourmet Italian. Thank you for this recipe, Heather.
I’m so glad you enjoyed it! That meal sounds awesome!
I’m going to make this gluten free for my celiac wife
Shake the milk and flour in the storage jar and save dirtying an extra bowl PLUS *no lumps*!
Great idea!
How can I alter this if the recipe calls for condensed soup? I cannot buy the stuff in the can so it would be great if I can make my own but most recipes dont want you to add water to it and keep it condensed and this sounds like its def more “soupy”
It ends up pretty much the same consistency of cream of chicken soup from a can. I do add a few tablespoons of chicken bullion (I use Better Than Bullion) to boost the chicken flavor of this recipe, and I make double and then portion it into jars and freeze until I’m ready to use it. I love this as a substitute to Campbell’s!
This was great! I used it in my favorite casserole and it was justified as good taste wise as the canned stuff. I used 2% milk and whole wheat flour. It froze nicely in mason jars, I was just careful to fill to well below the freeze line.
Hey there I love this idea! I am just wondering if you thaw it would before you use it or just loosen it up with hot water? Also how hard to you think it would be to separate the “cans” into separate jars since some recipes only call for 1 can of soup.
I’m sure you could loosen it as needed with hot water. As far as separating into “1 can” portions, that’s a great plan.
Has anyone ever tried whole wheat flour? Husband is a diabetic and we must watch his carb intake.
My daughters allergic to dairy so we make this all the time using soy milk instead. We also leave out the poultry magic. For celery – we boil water with celery until it softens then let simmer. Then we only add 3/4 chicken broth. The other 3/4 is the water the celery was boiled in and also add the celery.
You don’t mention how long this will last in the fridge or how much it makes. Please let me know. ty
I make it as needed. It makes around 2 cans worth. The majority of recipes I use it in utilize the entire amount. I think I’m going to try and refrigerate it and see how that goes though since this seems to be a common question! Thanks!
Have you tried to put the dry ingredients together and Add liquid as needed? I am seeing a larger amount made and scoop and combine with liquid as needed?
So will this make the actual soup, or will it make what you find in the can? Because I don’t want actual soup, but I’d love a healthier option to the canned stuff, I use it in recipes.
Lisa, I’m sorry, I’m awful about checking comments on this blog. It makes what you find in the can.
I just made it using gluten free King Author flour and it turned out awesome! I was making a casserole that I needed cream of chicken and did not have any on hand. I am so going to make this from now on!! Better consistency and flavor than the store bought gluten free cream of chicken!
Awesome! I’m glad that you were able to adapt this to be gluten free!