This Homemade Cream of Chicken Soup comes together in just minutes, and it’s so much fresher and more wholesome than anything you’ll find in a can.
For years, I avoided recipes that called for cream of chicken soup because I wasn’t thrilled about the ingredients in store‑bought versions. Once I started making my own, everything changed. Now we can enjoy all our favorite recipes including this simple, homemade version that tastes even better.
This recipe uses just a handful of pantry staples, and it works as a 1:1 substitute for any condensed cream soup. Whether you’re making casseroles, slow‑cooker meals, or family‑favorite classics, this homemade version fits right in.
WHY MAKE YOUR OWN HOMEMADE CREAM OF CHICKEN SOUP INSTEAD OF BUYING IT?
Homemade versions are:
- fresher
- customizable
- free of preservatives, artificial additives, and any weird ingredients
- often lower in sodium
- ready in under 10 minutes
WHAT’S NEEDED TO MAKE CREAM OF CHICKEN SOUP
SIMPLE INGREDIENTS
- Organic all-purpose flour (Non-GMO best)
- Chicken broth (preferably organic & free range)
- Salt
- Black pepper
EQUIPMENT
- Small sauce pan
- Whisk
- Measuring cups
RECIPE
1 3/4 cups chicken broth
1/4 cup organic all‑purpose flour (see gluten‑free note above)
Salt and pepper, to taste
INSTRUCTIONS
In a small saucepan, whisk the flour and chicken broth together until completely smooth.
Place the pan over medium-low heat and continue whisking as it warms.
Cook for several minutes, whisking often to prevent scorching, until the mixture thickens into a smooth, condensed soup consistency.
Season with salt and pepper to taste.
Use immediately in any recipe that calls for a can of cream of chicken soup, or let it cool to room temperature and store for later.
DELICIOUS WAYS TO USE HOMEMADE CREAM OF CHICKEN SOUP
Green Bean Casserole
Traditionally made with cream of mushroom, but cream of chicken is a delicious twist.
Chicken & Wild Rice Soup
The soup base adds thickness and a comforting, creamy texture.
Chicken and Rice Casserole
A cozy, family‑favorite dish where the creamy base ties everything together.
Tater Tot Hotdish
A Midwest classic – the soup helps bind the meat and veggies under that crispy tater tot topping.
Cheesy Hashbrown Potatoes
The soup adds creaminess and helps everything bake together.
Chicken Pot Pie
Shortcut versions often rely on cream of chicken soup to make the filling extra creamy.
HOW TO ADD SEASONINGS FOR EXTRA FLAVOR
One of the best things about this homemade cream of chicken soup recipe is how easy it is to customize. The base recipe is intentionally simple, which means you can build in extra flavor depending on what you’re making.
Here are some easy add‑ins that blend beautifully with the broth and flour mixture:
Onion Powder
Add 1/4 to 1/2 teaspoon of onion powder while whisking the broth and flour together. This gives the soup a deeper, savory flavor similar to what you’d find in canned versions.
Garlic Powder
Start with 1/8 to 1/4 teaspoon of garlic powder. A little goes a long way, and it adds warmth and richness without overpowering the dish.
Poultry Seasoning
A pinch of poultry seasoning (or just a bit of dried thyme or sage) instantly boosts the “cream of chicken” flavor. Add it during cooking so it has time to bloom.
FAQ: HOMEMADE CREAM OF CHICKEN SOUP
Can I use this as a substitute for canned cream of chicken soup? Yes -this recipe works as a 1:1 substitute for any recipe that calls for a can of cream of chicken soup. It has the same thick, condensed texture but with fresher, cleaner ingredients.
How do I store homemade cream of chicken soup? Let the soup cool completely, then store it in an airtight container in the refrigerator. It typically keeps well for 3–4 days. I like to use a wide mouth pint mason jar with a lid like this.
Can I freeze this cream soup? Absolutely. Freeze it in a freezer‑safe container for up to 3 months. It may separate slightly when thawed, but a quick whisk on the stovetop brings it back together.
Can I make this gluten‑free? Yes – simply swap the flour for your favorite gluten‑free all‑purpose blend. Most blends thicken the soup just as well. I prefer Bob’s Red Mill.
Can I make this dairy‑free? By opting to use flavorful chicken broth instead of whole milk, this recipe is already naturally dairy-free!
What other flavors can I make with this base? This recipe doubles as a cream‑of‑anything soup base. Add sautéed mushrooms, celery, onions, or even cooked vegetables to create your own variations.
PIN FOR LATER!
Making your own cream of chicken soup is one of the easiest ways to upgrade your favorite recipes. With just a handful of wholesome ingredients from your pantry and a few minutes on the stove, you get a fresh, flavorful, and healthier alternative to the canned version.
Whether you use it in casseroles, soups, slow‑cooker meals, or as a base for other cream‑of‑anything variations, this homemade substitute is a game‑changer for everyday cooking. Give it a try the next time a recipe calls for a can of soup — you might never go back.
If you’re looking for more homemade wholesome soup recipes, check out these next:
Blessings,
HOMEMADE CREAM OF CHICKEN SOUP RECIPE
Ingredients
- 1 ¾ cups organic chicken broth
- ¼ cup organic, all purpose flour
- salt and pepper to taste
Instructions
- In a small saucepan, whisk the flour and chicken broth together until completely smooth.
- Place the pan over medium-low heat and continue whisking as it warms.
- Cook for several minutes, whisking often to prevent scorching, until the mixture thickens into a smooth, condensed soup consistency.
- Season with salt and pepper to taste.
- Use immediately in any recipe that calls for a can of cream of chicken soup, or let it cool to room temperature and store for later.
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