Traditional recipes

Homemade Cream of Chicken Soup recipe

Homemade Cream of Chicken Soup recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken soup
  • Cream of chicken soup

Tinned soup can be so high in salt. It makes around 1 litre and is perfect on its own or in casseroles.

106 people made this

IngredientsServes: 4

  • 350ml chicken stock, divided
  • 1 teaspoon finely chopped onion
  • 1 clove garlic, finely chopped
  • 125ml milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon chopped fresh parsley
  • Pinch Schwartz lemon pepper
  • Pinch ground allspice
  • Pinch paprika
  • 250ml milk
  • 95g plain flour

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Place 1 tablespoon of chicken stock in a saucepan over medium-low heat and cook and stir the onion and garlic in the stock until they are softened, about 3 minutes. Pour in the rest of the stock and 125ml of milk and whisk in the salt, black pepper, parsley, lemon pepper seasoning, allspice and paprika. Bring the mixture to the boil, reduce heat and allow to simmer for 1 to 2 minutes.
  2. Whisk together the remaining milk and the flour until smooth; whisk the milk mixture into the hot stock mixture. Keep whisking continuously to avoid lumps until the soup comes almost to the boil and thickens.

Cook's note

For best flavour, mix the juices from a roasted chicken into enough chicken stock to equal 350ml.

Recently viewed

Reviews & ratingsAverage global rating:(69)

Reviews in English (58)

Hi, I haven't made the soup yet but could you tell me are the nutritional values per serving or the whole pot please?-26 Sep 2012

i will try this for my family and then i will tell you how i got on but thank you for the idea-07 Oct 2013

Disappointed. All I tasted was a flour and milk mix. Chicken stock alone is not tasty enough. It needs some real chicken added to it. Made this twice because I thought I may have inadvertently strayed from the recipe first time. But no, it was not good on either occasion.-11 Apr 2017

How To Make Our Cream Of Chicken Soup:

First things first. I have no problem occasionally using the canned condensed soup nor do I pass any judgment on others who use it. I promise you that this is not my soapbox food issue or anything. It’s more like if I had to choose, I would choose to have it homemade because everything is better homemade, right? Except Fruity Pebbles. Those would be too hard to make.

But there’s something nice about feeling like you’re using milk and flour and chicken broth in a recipe instead of an unnaturally jiggly mystery substance, yeah? And you read that correctly: milk and flour and chicken broth is just about all you need to make this yourself. It’s so easy. SO easy.

Best Chicken Soup to Warm the Soul

Though this chicken mushroom soup has a decadent dose of whipping cream, you can substitute with low fat milk, though the texture and flavor of the soup will be less rich and decadent. We&rsquove tried it with both and results a are always still delicious! For added flavor, use boneless chicken thighs or use boneless skinless chicken breasts for a slightly lower fat version. The reason why this recipe has so much flavor is because we sauté the chicken first, which brings out a ton of flavor and aroma to the soup. So rather than just &ldquoboil the chicken&rdquo, this creamy mushroom soup simmers on low heat with fragrant sautéed chicken and mushrooms! The recipe uses dried herbs, but if you&rsquore able to source fresh herbs, that&rsquos even better! The fresh herbs will make this soup even brighter and fresher.

(Condensed) Homemade Cream of Chicken Soup

This condensed homemade cream of chicken soup recipe is simple to make, easy to customize, and even tastier than the original canned version!


  • 1 1/2 cups low sodium or no salt chicken stock
  • 3/4 cup milk
  • 1/2 cup all-purpose flour
  • 1/4 tsp. garlic powder
  • 1/4 tsp. freshly-ground black pepper
  • 1/4 tsp. onion powder
  • 1/8 tsp. celery seed (optional)
  • 1/8 tsp. dried thyme
  • 1/4 cup finely diced cooked chicken


Add chicken stock to a large saucepan and bring to a boil over medium high heat.

In a separate bowl, whisk together milk and flour until the flour is dissolved.

Slowly pour the milk mixture into the boiling chicken stock, whisking to combine. Whisk in remaining seasonings. Reduce heat to medium, and bring the mixture back to a very low boil, stirring constantly so that the bottom of the pan does not burn.

Let the mixture boil for about 3 minutes or until thickened. Then stir in the chicken (if using), and remove pan from the heat.

Either use the condensed soup in a recipe immediately, or transfer it to airtight containers and store in the refrigerator for up to 1 week.

*This recipe is NOT meant to be consumed as-is. It is a concentrated soup, which means that it either needs to be diluted to be eaten as a soup, or mixed into a recipe that calls for condensed soup.


Heat 2 Tbsp. no salt butter in a large saucepan over medium-high heat until melted. Add 2 Tbsp. flour, and stir until combined. Let the mixture cook for 2 minutes, or until the flour is cooked and slightly toasted.

Then gradually whisk in your stock until the mixture is completely smooth. Stir in the milk and seasonings. (Using the same measurements of stock, milk, seasonings as above.) Bring to a simmer, stirring constantly, until the mixture has thickened.

Either use the condensed soup in a recipe immediately, or transfer it to airtight containers and store in the refrigerator for up to 1 week.

Cream of Chicken Soup Mix

  • 2 cups nonfat dry milk powder
  • 3/4 cup cornstarch
  • 1/4 cup instant reduced sodium chicken or beef bouillon granules*
  • 1/2 tsp. dried thyme leaves
  • 1/2 tsp. dried basil leaves
  • 1/4 tsp. white pepper

There are a lot of different types of chicken bouillon you can buy. Some of them have MSG and other additives in them, and some of them don’t. I use this chicken bouillon from Orrington Farms. It contains no MSG and is GMO free.

Combine all the ingredients together and store in an airtight container. You can add spices or adjust the amount of spices, as desired.

To prepare, combine 1/3 c. mix and 1 1/4 c. water together in a sauce pan. Whisk until smooth and slowly heat until thickened. One recipe replaces one can cream of chicken soup.

What’s funny is that I never realized what a taste difference there is between the homemade cream of chicken soup and the store bought.

Not only is the homemade less expensive, it is delicious! There is no comparison in the taste. The homemade version wins hands down.

I have been using this homemade mix for more than three months now and won’t be switching back.

Homemade Condensed Cream of Chicken Soup

Today I am showing you how to make your own homemade condensed cream of chicken soup.

And it is made with a few simple ingredients.

Whether you are avoiding a bunch of sketchy ingredients you cannot pronounce, or if you want to skip the extra trip to the store…this is a fantastic substitute for condensed cream soup. I have tried it in just about every recipe that I previous used canned condensed soup in. And it works great!

A few tips to keep in mind when making cream of chicken soup:

    • I was surprised at how well it thickens up after simmering and whisking on the stove, but if yours is still not getting thick enough, whisk in a little additional all-purpose flour.
      • Want to make cream of mushroom soup instead? Add 1/2 a cup of finely chopped cooked mushrooms to this base. You could also instead add 1/2 a cup of chopped cooked celery for cream of celery condensed soup.
        • Want recipe ideas on how to use your homemade can of cream chicken soup? Consider trying our Smothered Slow Cooker Pork Chops, Cheesy Chicken Noodle Soup, Chicken Zucchini Casserole, and this Cheesy Chicken, Bacon & Rice Casserole.

        Dishes that Make Their Own Broth

        While we can think of bone broths and stocks as stand-alone dishes and ingredients we make, either to enjoy them on their own or to add them to other dishes, but there's a whole assortment of traditional dishes in which meats, bones and vegetables are simmered together to make their own broth. These dishes tend to be humble foods, simple and lovely. They're easy to make, too.

        Among my favorites I've included in Broth and Stock are Oxtail Stew or my nana's long-simmered Pinto Beans with Ham Hock. Homemade Cream of Chicken Soup, dotted with aromatic vegetables and fresh herbs, is one of those recipes. It calls for a whole stewing hen, with meat, skin and bone, which allows you to reap the benefits of broth, and couples them with other nutrient-dense additions like egg yolks which thicken the soup, a more traditional method than the use of flour.

        Is Canned Cream of Soup Harmful

        The canned stuff is typically loaded with fat and excess sodium. Check your labels. I have often seen, modified food starch, which is a processed ingredient that helps thicken up the soup. They also often include vegetable oil, sugar, and flavoring. Flavoring basically means something has been added to alter the natural flavor.