Cream Of Chicken Soup Recipe

Cream of Chicken Soup

I literally stood in my kitchen with an open can of condensed Cream of Chicken Soup, and a pot of this homemade version, and took a spoon to each one to perform a very serious taste-test to compare the two. All of a sudden, I was hyper-aware as to how processed it tasted from a can compared to the soothing and comforting homemade version. Since this recipe is freezer-friendly and can be easily stored in can-sized portions, I think we should all try to take our cooking to the next level by making our favorite casseroles and soups with this Cream of Chicken Soup recipe whenever we “can”. 😂 (That was terrible, and I’m sorry.)

How to Make it

See recipe card below this post for ingredient quantities and full instructions. Melt butter in a saucepan over medium heat. Let it fully melt and begin to foam. This allows the water in the butter to cook off which will create a smoother consistency. Gradually sprinkle in the flour and whisk continuously for 3-5 minutes to cook off the raw flour taste. It will become the consistency of wet sand.

Remove from heat. Add 1/3 of the chicken broth, whisk well. Whisk in 1/3 more, until combined. Finally, whisk in the rest. Temper the milk by microwaving it for 45 seconds, slowly add it to the saucepan and whisk to combine.

Add the seasonings. Add to medium-high heat to thicken it back up. Whisk continuously as it increases in temperature and reaches near-boiling point. It will become very thick. Remove from heat immediately once it’s thickened. It will thicken even more as it sits.

PRO TIP: Run the mixture through a fine mesh strainer to make it super smooth, just like a can of condensed soup. This strainer is also a perfect tool for making homemade chicken stock, or to run oil through if you want to reuse it after making a batch of fried chicken or french fries. It’s a great investment in the kitchen.

Using as a Substitute for Condensed Soup

This recipe serves as a direct substitute for canned Cream of Chicken soup. 1 batch= two (10.5 oz.) cans of soup, each can is about 1 + 1/4 cups. I recommend storing these in freezable soup containers.

Using as a Base for Homemade Soup

My Homemade Chicken Stew recipe is a perfect way to put this recipe to use, as it uses a can of Cream of Chicken Soup as a base. It’s also Stove Top, Crock Pot, and Instant Pot friendly. (Check out the reviews, it’s one of the most popular recipes on the blog!)