Homemade Cream of Chicken Soup

This Homemade Cream of Chicken Soup recipe is a total game changer! It’s so easy to make with just a few wholesome ingredients. Plus, it is so much healthier than the canned condensed stuff.. and it tastes amazing! Here’s how to make cream of chicken soup worth kicking the canned stuff for.

The Best Homemade Cream of Chicken Soup

There are lots of recipes that call for cream of chicken soup. These recipes are comforting and delicious, but the canned cream of chicken just isn’t.

But I have good news! Making your own Cream of Chicken Soup is seriously one of the easiest recipes to make, and it is SO delicious! Now that I have started making it, I just can’t go back. And I bet you won’t be able to either.

Ingredients for Homemade Cream of Chicken Soup

What’s in this soup, you ask? Only four ingredients, that I’m positive you already have.

• Butter
• Flour
• Milk
• Chicken broth

I also love that homemade chicken soup lets you control the amount of sodium you get. Using low-sodium chicken broth works great, and I didn’t even feel the need to add any extra salt. So there is plenty of flavor with much less sodium. You can just use a can of chicken broth, but I like to use better than bouillon paste because I think it has better flavor.

Here’s the breakdown: store-bought cream of chicken soup contains 2,175 mg of sodium per can. This recipe (which makes the equivalent of a can) of homemade contains 610 mg of sodium. That’s 3.5 times less sodium – homemade is insanely better!

I even got curious and made a version using whole wheat rather than white flour and it worked great! If you choose to do this, I recommend using double the flour because it seems to be a little less effective at thickening.

How to Make Homemade Cream of Chicken Soup

1. Begin by making a roux: melt the butter in a saucepan over medium heat and then whisk in the flour.
2. Continue whisking until smooth and bubbly. Add in your broth and milk VERY SLOWLY while whisking quickly (I recommend combining your milk and broth ahead of time so you can add it simultaneously). It will look like the mixture is separating, but keep at it and once it comes together add a little more liquid. Eventually you can just dump the rest in.
3. Bring the mixture to a gentle boil. Turn the heat to medium low if you aren’t there already, and allow it to simmer uncovered for 5 minutes until it’s thickened a bit. Once you take if off the heat it will continue to thicken.
4. Store in a glass jar or tupperware in your fridge for up to a week, or use it right away in your favorite recipes! I like to double the recipe when I make it to have some on hand.

To Use as a Replacement for Condensed Canned Cream of Chicken

1 single recipe = 1 10.5 ounce can of condensed cream of chicken soup.

1 can is about 1 1/4 cups. You can substitute this recipe directly for a can of cream of chicken soup in any recipe. When I make this, I almost always double or quadruple and just freeze the extra for next time.

Storing:

I love to store in these glass jars with these lids in both the fridge and freezer.

You can refrigerate for up to 1 week

You can freeze for up to 3 months

Just let it thaw in the fridge overnight and then spoon it right out of your jar when you are ready to use it.

Recipes that Use Cream of Chicken Soup: