Homemade Cream of Chicken Soup Recipe
Whether you prefer homemade or just don’t have a can on hand, this cream of chicken soup recipe is the perfect substitution and is ready in minutes.
The actual recipe for homemade cream of chicken soup is at the bottom of this post in printable format (just click “print this” in the recipe card).
What is Cream of Chicken Soup Used For?
It’s great for thickening, adding flavor, and making sauces.
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Ingredients for this recipe are:
- All Purpose flour
- Chicken Broth
- Milk
- Butter
- Salt and Pepper
- Melt butter in a medium sauce pot over medium-low heat.
- Add flour and stir until smooth.
- Add broth, milk, salt, and pepper.
- Continue cooking, stirring constantly, until thickened, about ten minutes.
Enjoy this homemade recipe option as a substitute for any recipe calling for a can of cream of chicken soup!
Servings: 4
Calories: 205kcal
Ingredients
- 3 Tablespoons Butter
- 3 Tablespoons All Purpose Flour
- 1/2 cup milk I prefer whole but 2% is fine
- 1/2 cup chicken broth
- salt and pepper to taste
Instructions
- Melt butter in a small saucepan over medium-low heat. Add flour to melted butter and stir well until no lumps remain.
- Add milk, broth, salt, and pepper. Continue cooking over medium-low, stirring constantly, until thickened, about ten minutes.
Notes
Use as a replacement for any recipe calling for one can of cream of chicken soup.
To make Cream of Mushroom- Substitute beef broth for chicken and add 1/4 cup finely diced mushrooms to the melted butter in the pan, sautéing for 3-4 minutes before adding the flour and remaining ingredients and proceeding as usual.
To make Cream of Celery- You can substitute vegetable broth for the chicken broth or keep that part as is. Add 1/2 cup finely chopped celery to melted butter in the pan, sautéing for 3.4 minutes or until tender, before adding the flour and remaining ingredients and proceeding as usual.
Nutrition
Calories: 205kcal
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Recipes you might want this cream of chicken soup recipe in:
Cheesy Chicken and Rice – Click here for this HALL OF FAME all time favorite recipe on SouthernPlate
I often use Almond milk (original) to make this when a recipe calls for cream of chicken soup. One of our daughters is lactose-intolerant so this is what we use when she is home. I can’t tell the difference when I use milk (if it is just me and my husband at home) or almond milk. It is always perfect in any casserole I have tried it with!!!
Thank you so much Denise for the comment and rating. I am glad you posted about using Almond Milk. That is a great substitute for people to know about.
I am on a low sodium diet since a heart attack in August and one of the things I can’t find is low sodium creamed soups. Thank you for this recipe. Do you know if I could make this and can it using pressure canning?
Hey! I’m so glad this recipe is helpful. I love it, too. Unfortunately, canning thickened soups and soups with milk isn’t safe to do with home canning equipment, However, you can freeze them. Here is a link for more information: https://nchfp.uga.edu/publications/nchfp/factsheets/soups.html