This homemade Cream of Chicken Soup comes together in about 10 minutes and is made with pantry staples like chicken broth, flour, butter, and spices. It’s a great substitute for the canned soup called for in many casseroles and crockpot dishes.
A Simple Budget-Friendly Homemade Option
This recipe is perfect to use in your favorite recipes that call for canned soup. I like that it’s affordable and made with ingredients we usually have on hand.
What I really like is being able to control the ingredients and the amount of salt. Using low-sodium broth and bouillon gives me an easy alternative to canned soup.
Plus, it’s super quick and easy. I basically make a thick version of my chicken gravy, and it turns out to be the perfect consistency for casseroles and crockpot dishes.
Ingredient Notes
See the recipe card below for the exact ingredient amounts.
- Chicken flavor: I use low-sodium chicken broth and bouillon to add flavor while keeping the salt as low as possible. You can use bouillon granules, one bouillon cube, or one teaspoon of a chicken base like Better Than Bouillon.
- Flour: I use all-purpose flour for this recipe and haven’t tried it with gluten-free flour.
- Milk: We buy whole milk, so that’s what I use, but low-fat milk will also work. I haven’t tested this recipe with non-dairy milk.
- Butter: I use unsalted butter, but salted butter is fine.
- Seasonings: This soup is seasoned simply with garlic powder and onion powder.
How to Make Homemade Cream of Chicken Soup
This is a quick overview of the steps. Scroll or jump down to the recipe card for complete instructions.
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Melt the butter in a saucepan, add the seasonings, and stir to combine. Then whisk in the flour and cook for about a minute. Gradually whisk in the chicken broth and milk. Cook, whisking frequently, until the mixture thickens.
Using Homemade Cream of Chicken Soup in Recipes
Use this homemade cream of chicken soup in casseroles, crockpot recipes, and other dishes that call for condensed cream of chicken soup. One batch replaces 2 cans of condensed cream of chicken soup.
How Much Homemade Cream of Chicken Soup Replaces One Can?
This recipe makes about 21 ounces, enough to replace two 10.5-ounce cans of condensed cream of chicken soup. Use half the batch to replace one can.
Storage
Store leftover cream of chicken soup in an airtight container in the refrigerator for up to a week. It will become very thick and almost solid when chilled. This is normal. You can warm it before using or add it cold directly to casseroles and crockpot recipes.
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Homemade Cream of Chicken Soup
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Ingredients
- 6 tablespoons butter
- 1 teaspoon chicken bouillon granules
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ cup all-purpose flour
- 1 (14.5 ounce) can chicken broth
- ½ cup milk
Instructions
- Melt the butter in a medium saucepan over medium heat. Add the bouillon, garlic powder, and onion powder and stir until combined.
- Add the flour and whisk continuously until the mixture begins to bubble. Cook, whisking constantly, for 2 minutes.
- Gradually whisk in the chicken broth and milk. Bring to a boil, whisking constantly to prevent lumps, and cook until thickened, about 3–5 minutes.
About Mindy
Mindy has been cooking for over 30 years, starting as a young mother who learned how to create delicious meals on a budget. Today, she shares approachable recipes made with everyday ingredients that are easy, affordable, and family-friendly. Her goal is to show that great food doesn’t need to be complicated or expensive.