Ditch the can and make creamy, homemade cream of chicken soup with simple, wholesome ingredients. Ready in just 10 minutes to use in casseroles and more!
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Cream of Chicken Soup from Scratch
Warm, comforting, and so much better than the canned version, this homemade cream of chicken soup is made from simple, wholesome ingredients you probably already have in your kitchen!
It’s the perfect base for your favorite casseroles or hot dishes like cheesy potatoes, chicken and rice casserole, or chicken noodle casserole. Once you see how easy it is to make from scratch, you’ll never go back to store-bought!
Why You’ll Love This Recipe
- Better texture and flavor: Homemade cream of chicken soup is smooth, creamy and flavorful, not the gloppy, gel-like condensed version you get from a can.
- The perfect substitute: It works exactly like condensed cream of chicken soup in your favorite recipes, but tastes so much better because of real ingredients!
Ingredients Notes
Find the full printable recipe with specific measurements below.
- Water: Combines with bouillon to create a flavorful base.
- Chicken bouillon: Packs in savory, chicken-forward flavor. You can swap with canned or homemade chicken broth if preferred.
- Milk: Divided into two parts for cooking and mixing with the flour. Whole milk makes it extra creamy, but 2% works too.
- All-purpose flour: Thickens the soup so it has the same consistency as condensed cream of chicken soup.
- Onion powder & garlic powder: Add subtle savory flavor without overpowering the dish.
- Celery salt (optional): A touch of herby, salty depth if you like that classic cream soup flavor.
- Salt and pepper: Season to taste at the end for the perfect balance.
How to Make Homemade Cream of Chicken Soup
Start by adding the water, chicken bouillon, and half of the milk to a medium saucepan. Warm it over medium heat until it comes to a gentle simmer.
While that’s heating, whisk the remaining milk with the flour, garlic powder, onion powder, celery salt (if using), and a pinch of salt and pepper in a small bowl until smooth.
Slowly pour the flour mixture into the simmering liquid, whisking constantly so it blends in without any lumps.
Keep whisking for about 5 minutes, or until the soup thickens to your liking. Use right away in your recipe, or let it cool before storing for later.
Recipe Tips
- Make it extra creamy – Swap part of the milk with evaporated milk or a splash of heavy cream for a richer texture.
- Add butter for flavor – Melt a couple tablespoons of butter into the saucepan at the start for a buttery, roux-like base.
- Season it your way – Try stirring in dried parsley, poultry seasoning, thyme, or even a pinch of sage for more depth.
- Flour options – All-purpose flour gives the best texture, but a 1:1 gluten-free flour blend works too. You could also use cornstarch for thickening (start with 2 tablespoons dissolved in cold milk).
Using Homemade Cream of Chicken Soup
This cream of chicken soup recipe makes about 2 cups which is just a little more than a standard can of cream of chicken soup, so it’s the perfect swap in your favorite recipes. It works anywhere the canned soup does, but with fresher flavor and a smoother texture.
Try it in:
- Crock-pot potato soup
- Hashbrown casserole
- Poppy seed chicken casserole
- Creamy sauces for pasta or vegetables
- Skillet dinners or one-pot meals
- Homemade mac and cheese
More Soup Recipes
Cream of Chicken Soup
Video
Ingredients
- 2 cups water
- 3 teaspoons chicken bouillon
- 1 cup milk , divided
- ⅓ cup flour
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon celery salt , optional
- salt and pepper , to taste
Instructions
- Heat liquids: In a medium sized sauce pan, bring 2 cups water, 3 teaspoons bouillon and 1/2 cup of milk to a low simmer. You can also use canned chicken broth, if you prefer.
- Whisk milk and flour: In a small bowl, whisk together the remaining 1/2 cup milk, 1/3 cup flour, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon celery salt and salt and pepper.
- Cook: Whisk flour mixture into the sauce pan and continuously whisk for about 5 minutes, or until thick.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Variations
- Cream of celery: Stir in ½ cup finely chopped celery at the beginning and simmer until tender before adding the flour mixture.
- Dairy-free: Swap the milk for unsweetened, unflavored almond, oat, or soy milk. The flavor may be slightly different, but it will still work in recipes.
- Cream of mushroom: Add about ½ cup finely chopped mushrooms to the saucepan when you start heating the water and bouillon.
Recipe FAQs
Let it cool, then store in an airtight container in the refrigerator for up to 4 days.
Yes. Once cooled, transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before using, and whisk well as it reheats.
If it’s too thick, whisk in a little extra milk or broth until it reaches the consistency you want. If it’s too thin, let it cook a few minutes longer to thicken, whisking often.
Lumps usually form if the flour mixture isn’t fully whisked smooth before adding, or if it’s poured in too quickly. Whisk constantly as you add it to the hot liquid to keep it silky.
