Homemade Cream of Chicken Soup

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This Homemade Cream of Chicken Soup is an easy substitute for canned condensed soup and comes together in about 10 minutes. Made with simple pantry staples like chicken broth, butter, flour, milk, and seasonings, it’s perfect for casseroles, crockpot recipes, and other dishes that call for cream of chicken soup. One batch replaces two 10.5-ounce cans.

Prep Time5

Cook Time8

Total Time13

Course: Soup

Cuisine: American

Keyword: canned cream of chicken soup substitute, canned soup recipe, homemade cream of chicken soup

Servings: cans

Calories: 456kcal

Author: Mindy Boyd

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.

Notes

You can use one chicken bouillon cube or 1 teaspoon of chicken base, such as Better Than Bouillon, instead of bouillon granules. Add it with the chicken broth and milk. If using a bouillon cube, make sure it dissolves completely.

Nutritional information is for half the recipe and is approximate.

Nutrition